In a large saucepan, combine orange juice, scotch bonnet pepper, honey, salt, and pepper. Stir and bring to a boil. Reduce heat and simmer for 30 minutes until thickened.

Remove the halved scotch bonnet peppers from the glaze and allow it to cool slightly before using.

Preheat the grill to medium-high heat, around 375°F (190°C), and brush grates with oil.

Season the drumsticks with salt and pepper, then toss them with ¼ cup of the prepared glaze.

Place the drumsticks on the grill, cooking for approximately 30 minutes, turning every 5-7 minutes, brushing with remaining glaze in the last few minutes.

Check for an internal temperature of 165°F (74°C) using a meat thermometer to ensure the chicken is done.

Remove from grill and let rest a few minutes. Optionally, grill orange slices for garnish.