Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large sealable plastic bag, combine paprika, cinnamon, salt, garlic powder and cayenne. Add drumsticks, a few at a time; shake to coat with paprika mixture.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180°F). Place lemon halves, cut-side down, over coals for the last 3 to 5 minutes of grilling, grilling them until browned. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack over unlit side. Grill as above. Add lemon halves over heat as above.)
In a small bowl, stir together yogurt, cucumber, feta and parsley. Squeeze one of the grilled lemon halves into yogurt mixture; stir to combine.
Serve chicken with yogurt sauce and the remaining grilled lemon halves.