These tender and juicy skillet chicken thighs are pan-seared until golden brown, then smothered in an irresistible lager and honey-infused sauce.
* For best results, always pat the chicken dry with paper towels before pan-searing. Not only does this help the seasonings stick better, but it also helps the skin crisp up.
* When cooking chicken thighs, avoid overcrowding the pan. You should be able to get 4 thighs in a large skillet. If you're cooking more than that, you should consider cooking them in separate skillets or in batches.
* Invest in a meat thermometer. They're inexpensive and are the best way to make sure your chicken is cooked perfectly every time.
* After it's cooked, allow the chicken time to rest for a few minutes before slicing. This helps redistribute the juice.