Wash and pat the chicken thighs completely dry with paper towels. Season both sides generously with kosher salt and black pepper. Dry skin is essential for a crispy sear.

Pierce the chicken through the skin several times with a skewer or fork. Place in a large bowl. Add the beer, crushed garlic, fresh thyme, bouillon granules, and honey. Stir gently to combine. Cover tightly with foil and refrigerate for 4 hours. Flip at the 2-hour mark for even marinating.

Remove the chicken from the marinade and reserve the liquid. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil just begins to smoke, place the chicken skin-side down. Do not move it. Sear for 5 to 7 minutes until deeply golden and the skin releases naturally. Flip and sear the other side for another 5 to 7 minutes. Reduce heat to low.

Pour the reserved marinade into a separate small saucepan over medium-high heat. Bring to a full boil and reduce by half, about 4 to 5 minutes. This step is required for food safety and builds a rich, concentrated sauce.

Pour the reduced marinade over the chicken in the skillet. Raise heat back to medium-high. Let the sauce reduce for another 3 to 4 minutes, basting frequently, until it thickens into a glossy coating. Remove from heat, garnish with fresh parsley, and serve immediately.