In a mixing bowl, combine the crushed garlic, honey, Dijon mustard, and fresh lemon juice. Whisk these ingredients together until well incorporated. The consistency should be smooth, and everything should blend seamlessly.

While whisking, slowly drizzle in the olive oil. This helps emulsify the marinade, creating a rich sauce that clings beautifully to the chicken. Make sure to keep whisking until it forms a cohesive mixture.

Add the sea salt, cracked black pepper, and fresh thyme to the mix. Stir well to ensure that the herbs and spices are evenly distributed throughout the marinade.

Place your chicken in a resealable plastic bag or a container with a lid. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the container, then refrigerate for at least 1 hour. For best results, let it marinate for 4-6 hours or overnight.

When you’re ready to cook, preheat your grill or oven. If grilling, cook the chicken on medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F. If baking, preheat your oven to 375°F and bake for 25-30 minutes.

Once cooked, remove the chicken from the heat and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring that your chicken remains juicy and flavorful.