Start with your beer at room temperature. The right brand seems to be a hot debate among my friends. Some insist on light beer (Christopher O'Hara, in his book Ribs also suggests using light beer because he says it's more bubbly), while others go for exotic dark brews or favorite drinking brands.

Mix all marinade ingredients together. Place chicken in a large plastic zipper bag and pour in the marinade, squeeze excess air from the bag and refrigerate for at least 6 hours or overnight.

Preheat grill to medium-hot temperature and position the coal for the indirect cooking method.  You can either place your bird and beer can directly on the grill or on a pan set on the grill.  If you choose to put the bird and beer directly on the grill,  it can sometimes get over browned, so lower your fire's intensity to medium and increase cooking time. 

Alternatively, place a roasting pan on the grill, open a can of beer and carefully sit the chicken on top of the open can and set both the can and the chicken in the roasting pan on the grill (make sure you have previously removed the chicken's gizzards). The beer will bubble and boil during cooking, basting the bird from the inside.  Bird should be cooked in about an hour, or however long it takes the breast meat to register 180° F on a meat thermometer.