• 1, 12 ounce can Samuel Adams Wicked Easy
• 4 cloves garlic, minced
• 2 tablespoon ancho chile powder
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons olive oil
• 2 pounds chicken thighs, sliced
• 5-6 sprigs cilantro
• Vegetable oil

In a large bowl, whisk together beer, garlic, ancho chile powder, cumin, cayenne pepper, brown sugar, salt, pepper, lime juice and olive oil. Add sliced chicken thighs and cilantro sprigs. Cover and refrigerate at least 8 hours or up to overnight.

Prepare a grill for direct high heat. Thread chicken onto metal skewers, discarding marinade. If using wooden skewers, pre-soak in water for 30 minutes to prevent burning.

Lightly oil grill grate with vegetable oil and place skewers on the grill. Cook for 10-12 minutes, turning occasionally, until chicken is browned on all sides and cooked to at least 165 degrees Fahrenheit.

Broiler instructions: Adjust oven rack to the highest position and preheat broiler on high. Arrange skewers in a single layer on a foil lined baking sheet. Broil on one side for 5-7 minutes, until lightly browned. Turn and broil for another 5-7 minutes, until the chicken is at least 165 degrees Fahrenheit and charred around the edges.