Place the marinade ingredients in a large bowl. Mix until well combined.
Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
Remove the chicken from the fridge and dry the skin with paper towel. Sprinkle some extra paprika on the skin of the chicken and massage in.
Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
Prepare your barbecue for indirect cooking over medium heat (180°C to 230°C).
Once the barbecue is preheated, turn to the roast setting (please refer to your included handbook for further instructions). Place the chicken in the centre of the barbecue and cook for 1-1 ¼ hours or until the chicken reaches an internal temperature of 74°C.
Place the chicken on barbecue and roast over indirect medium heat, with the lid closed, for 1-1 ¼ hours or until the chicken reaches an internal temperature of 71°C.
Remove your chicken from the barbecue and allow to rest for 10 minutes or until it reaches an internal temperature of 74°C (the temperature will continue to rise 3 to 6°C when resting).