Wash and pat dry thighs. Place chicken in a large bowl. Season with salt and pepper.
8 bone-in, skin-on chicken thighs, sea salt and black pepper
Pierce chicken through with a skewer, pour beer, add garlic, thyme, stock powder and honey. Cover with foil and marinate for 4 hours in the refrigerator.
After 2 hours, turn the chicken on the other side to make sure to get the marinade everywhere.
When you are ready to cook, heat a large skillet on medium-high heat with olive oil.
2 tablespoons olive oil
When it starts to smoke, sear the chicken skinside-down until golden and crisp. Flip and sear the other side until golden, then decrease heat to low.
Heat a pan on high-medium heat and boil beer marinade until reduced by half. Pour on the chicken and turn heat to medium-high. Let reduce again until thickened. Pour beer sauce on the chicken from time to time to keep the skin moist.
Remove and garnish with parsley.
fresh parsley
Notes
If you find lager too strong, you can use a mild one instead.
Storage: Store beer chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.