Prepare the Marinade

In a large mixing bowl, combine the beer, Worcestershire sauce, hot sauce, lime zest, lime juice, and kosher salt. Stir until well blended. Set aside ½ cup of this mixture to use later as a sauce.

Marinate the Chicken

Pat the chicken dry using paper towels. If the pieces are uneven in thickness, gently pound them to achieve uniformity. Submerge the chicken in the marinade and let it rest for 30 minutes at room temperature, or refrigerate for up to three hours. Bring the chicken to room temperature before cooking.

Cook the Chicken

Heat the neutral oil in a large nonstick skillet over medium-high heat. Remove excess marinade from the chicken using a paper towel or your hands, ensuring it is not overly wet. Add the chicken to the hot skillet and sear for 5 to 7 minutes, allowing it to develop a golden-brown crust. Flip the chicken and cook for an additional 2 to 5 minutes, or until it is thoroughly cooked. Transfer the chicken to a plate and let it rest.

Prepare the Sauce

Reduce the heat to medium and carefully pour the reserved marinade into the skillet. Scrape the browned bits from the bottom of the pan and bring the liquid to a boil. Allow it to simmer until slightly thickened, about 2 minutes. Pour the sauce over the chicken, turning it to coat evenly. Serve the chicken drizzled with this savory sauce.

Tip for Grilling

To grill the chicken, preheat the grill to medium-high heat and oil the grates. Remove excess marinade from the chicken and cook over direct heat for 4 to 6 minutes on one side, or until the meat easily releases from the grill. Flip the chicken and cook for another 2 to 5 minutes, until done. Rest the grilled chicken on a plate, and follow the stovetop instructions to boil the reserved marinade before serving.