Wash and pat dry thigh cutlets. Place chicken in a large bowl. Season with salt and pepper.
Pierce chicken through with a skewer, pour beer, add garlic, thyme, stock powder and honey. Cover with a 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 marinate everywhere.
When you are ready to cook, heat a large skillet on medium high heat with olive oil.
When it starts to smoke, sear the chicken skin 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 thicken. Pour beer sauce on the chicken from time to time to keep the skin moist.
Remove and serve with mashed potatos.
If you find lager too strong, you can also use a mild one.
Brine your chicken as soon as you get home to keep the chicken moist.