Wash the lemon hot, grate dry and grate the peel thinly. Squeeze lemon. Peel garlic and chop finely. Mix with mustard, soy sauce, lemon zest and 2 tbsp. lemon juice (use the remaining juice for other purposes, e.g. for the chickpea cream or the feta packets). Season with pepper.
Wash the legs and pat dry. Cut into the meat with a knife several times crosswise about 1 cm deep. Put the legs in the freezer bag. Add marinade and knead well. Marinate for at least 1 hour.
Grill on the preheated grill at indirect heat covered for about 45 minutes. Turn once. About 5 minutes before the end of the grilling time, brush the legs with honey.