Combine marinade ingredients with chicken and place in the fridge for 6-8 hours. An hour before cooking, add the juice of a lime in the marinade. Let sit for an hour.
Preheat the oven to 350 degrees. Spread the chicken on a rack over a parchment paper lined baking sheet. Sprinkle both sides with salt and baked for 30 minutes per side.
Remove, baste with honey, and cook another 5 minutes per side, re-basting when you flip the chicken.
This recipe calls for jarred garlic instead of fresh because I want the juices from the jarred garlic as part of the marinade. The briny flavor of that garlic juice is what we're after.
Skin should be crisp when chicken is done. If it isn't, pop it under the broiler for a minute or two to crisp it up. Be careful not the burn it as the sugar in the honey will speed up the burning process.
The internal temperature of the chicken when done should be 165 degrees and juices should run clear.