Rub leaves from fresh thyme sprigs and crushed garlic generously all over the chicken parts and in between the skin and meat.
Sprinkle salt and pepper on both sides.
Store in glass container with a lid for at least 4 hours or overnight in the refrigerator.
When ready to cook, turn on the grill on high heat. Place the chicken on the grill and lower the heat to medium for 20 minutes. Turn over and grill for another 10 minutes or until brown on both sides and internal temperature is 165 °F