In a medium-large bowl or baking dish, mix together garlic, paprika, cumin, salt, pepper, chili powder, lemon juice and extra virgin olive oil for the marinade. Add the drumsticks and coat them with the marinade, turning them over a few times to make sure all of the marinade is covering the drumsticks. Cover and place in the refrigerator 2-4 hours.
Meanwhile, mix together mayonnaise, garlic, lemon juice, Dijon mustard, salt and pepper in a small bowl. Refrigerate until ready to serve.
Preheat grill to 350-400°F (175-205°C).
Spray or brush the grates with oil to prevent the chicken from sticking. Place the drumsticks on the hot grill and place the lid down. Monitor and turn every 7 minutes to avoid any flare-ups and the chicken from burning. If there are too many flames then reduce the heat. Grill for 30 minutes or until the internal temperature of the chicken is 165℉ or 74℃.
Remove from heat and place in baking dish, cover with foil until ready to eat.
Serve with grilled or roasted vegetables and aioli sauce. Enjoy!
