Tangy Chicken Drumsticks*

* You could totally use this recipe with chicken thighs, breasts, wings or tenderloins-- but drumsticks were on sale at our TJ's, so that's what I used.

For 6 drumsticks, you'll need:

+ juice from 6 limes

+ soy sauce, 4 tablespoons

+ honey, 1 tablespoon

+ 6 lean chicken drumsticks

+ olive oil, 2 teaspoons

+ S&P

+ butter, 1 tablespoon

+ heavy cream, 2 tablespoons

In a shallow dish, combine lime juice, soy sauce and honey.  Add drumsticks, and toss to coat. Marinade for 2-8 hours, turning occasionally.

Preheat oven to 400 degrees F.  Gently pat drumsticks dry with paper towels.  Drizzle oil over each piece, arrange on a baking sheet, and lightly salt and liberally pepper.  Roast for about 45-55 minutes, or until the juices run clear.

Transfer marinade to a saucepan; boil for at least 4 minutes.  Remove from heat; whisk in butter and cream.  Pour over the chicken (leave the "handle" of the drumstick clean, if you want to eat these with your fingers!) and serve immediately.  Enjoy!