Place chicken in shallow pan or resealable bag. Pour ½ cup beer over chicken. Let marinate at least 1 hour.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with ¼ teaspoon each pepper and salt. Add chicken to pan; sauté about 5 minutes on each side or until almost done. May need to cook in 2 batches.
Remove chicken from pan; keep warm.
Add green onions to pan; cook 2-3 minutes or until softened. Combine remaining beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 5-7 minutes to reduce sauce. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.