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Start by crushing the six cloves of garlic.
In a bowl, combine about a teaspoon of dried rosemary or two tablespoons of fresh rosemary.
Stir in a tablespoon each of Dijon mustard and grainy mustard.
Add the zest of one lemon along with the juice from half a lemon.
Incorporate a small amount of honey, being cautious not to overdo it.
Pour in approximately a third of a cup of olive oil.
Season the mixture with two pinches of salt and a pinch of black pepper.
Whisk everything together until well combined.
Add the eight chicken thighs to the marinade, making sure they are thoroughly coated.
If the rim of the container is messy, wipe it clean, then cover the container and place it in the refrigerator.
Cook the marinated chicken thighs by searing them, finishing in the oven, or grilling.