I got his recipe from Rachael Ray's Magazine and it is really good and easy! I use chicken thighs because that is what I prefer to eat grilled, but you can use any cut of chicken.
One 12- ounce can or bottle of beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 T chili powder
1 T brown sugar
2 t salt
Put all ingredients in a ziplock and add your chicken. Marinate for about 30 min or so. Grill chicken until juices run clear.
I had this last night with some grilled baby eggplant. I really love grilled veggies in the summer. I grill zucchini, summer squash, and eggplant all summer. I just toss them with some olive oil and salt and pepper.