Place the chicken on the cooking grate, allowing it to stand straight up using beer and ends of legs to form a tripod. Cover the grill and cook for approximately 1 hour or until the internal temperature reaches 165° F degrees (if you don’t have a thermometer, poke a thigh and if the juices run clear, you are done.) If the skin is getting too crispy, place a tin foil tent on the deeply cooked areas. Rotate the chicken every 15 to 20 minutes during cook time. Keep covered otherwise.