Today’s recipe for Lime-in-the-Coconut Drumsticks from Rachel Ray is one I refer to as an “oldie, but goodie”. I’ve had the recipe for several years and still love it. While the recipe calls for baking the chicken, we typically grill it. Other than that, the only modification is that I don’t generally cut a slit in the chicken as the recipe calls for, rather I just marinate it for several hours to overnight. The resulting chicken is tender, juicy & flavorful and great for a summer bbq.