Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.

In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium heat.

Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.

Serve warm.