Moroccan Drumsticks with Yogurt-Cucumber-Feta Sauce
For the rub, in a large resealable plastic bag combine paprika, cinnamon, salt, garlic powder, and cayenne pepper. Add chicken drumsticks, a few at a time; shake to coat with paprika mixture.
For a charcoal grill, arrange medium-hot coals around a drip pan. 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 degrees F). Place lemon halves, cut sides 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 burner that is turned off. Grill as directed. Add lemon halves over heat as directed.)
For sauce, 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.