Beer Marinated Grilled Chicken

Beer Marinated Grilled Chicken 1 (3-4 pound) whole, bone-in chicken, cut up or equivalent pieces For the Marinade: 1 (12 ounce) pale lager or pilsner style beer 1/4 cup olive oil 1/4 cup apple cider vinegar 1/2 teaspoon dried thyme 1 teaspoon of kosher salt 1/2 teaspoon black pepper For the Chicken: 1/4 teaspoon each salt, black pepper, garlic powder, onion powder, paprika and Cajun seasoning, or to taste 1 cup of French dressing or barbecue sauce Combine ingredients in a glass bowl or zipper bag, add chicken, seal and turn several times to distribute ingredients. Place bag into a container and place in refrigerator, marinating for at least 4 hours, or overnight. Drain off marinade and discard. Pat chicken dry with paper towels and season. Let chicken rest at room temperature while you preheat grill to 450 degrees, with all burners on. Turn off half of burners to form an indirect heat side, brush grill grates with oil and grill chicken, over indirect heat and with lid closed, turning several times for about 45-50 minutes for bone-in dark meat, 35-40 for bone-in white and 20-25 for boneless, skinless chicken breasts. Actual cooking times will vary depending on the size of the chicken, so always check internal temperature - 165 degrees F for white meat, 175 for dark. Brush with French dressing the last 15 minutes. Let rest about 5 minutes before serving. Serve as is, or with a regular tomato based barbecue sauce or Alabama white barbecue sauce at the table.