Heat half of the grill to 350° Oil the grate liberally
Pat drumsticks dry with paper towels and season them with salt & pepper
Grill the chicken with the grill lid closed, for 30 minutes, turning often, until the internal temperature is 165°
Whisk together the harissa paste, lemon juice and honey in a small bowl
Move the chicken over to the unheated half of the grill and slather the harissa sauce all over it.
Close the lid and cook the chicken a further 10 minutes on indirect heat. Internal temperature should be 175 - 180°
Remove chicken from the grill and garnish with mint
Serve with lemon wedges
Notes
Bone-in chicken thighs with skin work just as well for this recipe.If you have a very small grill and are unable to finish with indirect heat, you can simply turn the heat on your grill to it's lowest setting, and finish the chicken that way.