Garlic is kinda chunky in my marinade… wipe it off before crumb coating or leave it on & see what happens?

Don’t make fun of me I taught myself to cook off of vibes alone lmfao. Anyways, as the title says. I have chicken breasts marinating in rosemary & garlic, but I minced my garlic kinda thick. I’m going to crust it with almonds & breadcrumbs, should I wipe off the chunky garlic or roll it in the crumb coating with them on & see what happens?

I’m thinking maybe wipe them off. Several hours marinating should impart enough flavor without taking bitefuls of garlic?

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