8-12 chicken thighs; boneless, skinless

Marinade:
12 oz beer
3 tbsp Basic Barbeque Rub recipe; or commercial rub
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp garlic; minced
1/2 tsp kosher salt

1. Stir the marinade ingredients together in a large bowl.

2. Add the chicken thighs, cover the bowl and refrigerate for at minimum of 1 hour, up to 24 hours, the longer the better.

3. Preheat your grill to medium high heat.

4. Before grilling, remove the chicken from it marinade at pat dry.

5. Grill chicken for 6 to 7 minutes per side, or until their internal temperature reaches 165F.

Note:
Butterflied chicken breast can be used.