Crispy Beer-Bathed Chicken

Wash, pat dry, and season the chicken thighs with sea salt and black pepper. Use a fork or skewer to poke several holes into the chicken thighs.

In a large bowl, mix Corona beer, minced garlic, chopped thyme, chicken stock powder, and honey. Add chicken thighs, turning to coat evenly in the marinade. Cover with plastic wrap and refrigerate for 4-6 hours.

Remove chicken thighs from the refrigerator and allow them to come to room temperature (about 15-30 minutes) while preheating the skillet.

Heat a large skillet over medium-high heat with olive oil. When it starts to smoke, sear the chicken thighs skin-side down until golden and crisp, about 3-5 minutes. Flip and sear the other side until golden, 3-5 more minutes. Then reduce the heat to low.

In a separate saucepan, bring the beer marinade to a boil over high medium heat. Cook until reduced by half, about 8-10 minutes.

Pour the reduced marinade over the chicken thighs in the skillet and increase the heat to medium-high.

Let sauce to reduce further, spooning some sauce onto the chicken from time to time to keep the skin moist. Cook for another 10-12 minutes or until the internal temperature reaches 165°F (74°C).

Garnish with chopped fresh parsley and serve with your favorite side dish like mashed potatoes or rice.