Allergy-friendly Grilled Chicken

This is the chicken I mentioned in my last post. I liked it so much, I made it for my neighbors. They liked it so much she made it for him for his birthday. I found it on Silvana's (the editor in chief for Rachel Ray) website here.  I found many other great ones that I can't wait to try while I'm waiting for my cookbook from her.
My adaptations are listed.

Grilled Chicken with Potato Slabs 
When the drumsticks start to char, move them to the sides of the grill to finish cooking.

Serves 8

One 12-ounce bottle beer, gluten-free beer or root beer, at room temperature
½ cup butter, melted and cooled (I used olive oil)
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar (I used granulated maple sugar)
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 ½ pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving (I tried it with and without. Both were good)

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
2. Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about ¼-inch thick. Drizzle both sides generously with olive oil.
3. Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.