Place chicken breast-side down on a cutting board.

With poultry scissors or a very sharp boning knife, remove the backbone of the chicken by cutting down either side.

Turn chicken breast-side up and press firmly on the breastbone until you hear it crack and the chicken is nearly flat.

Place chicken in a large resealable plastic bag and pour in beer.

Seal the bag, place it on a plate and refrigerate at least 8 hours or overnight.

Remove chicken from the bag; discard beer.

In a small bowl, combine vinegar, cinnamon, ginger, chili powder, allspice, salt and garlic, and stir to make a paste.

Loosen skin over breast and thighs of chicken and work a few teaspoons of paste under skin and over flesh of chicken.

Rub remaining paste over both sides of the chicken.

Prepare a charcoal grill for medium-heat cooking or preheat a gas grill to medium.

Once hot, make a cooler place on the grill by either pushing the hot coals to one side or turning one of the grill's heating units off or to low.

Place chicken on the hot side of the grill; cook, turning frequently and flipping chicken occasionally, until skin is well-browned and a bit crispy on both sides, about 10 minutes.

Move chicken to the cool side of the grill, cover the grill, and continue to cook until juices run clear when pierced with the tip of a paring knife and an instant-read thermometer registers 165°F, 20 to 25 minutes more.

Let rest 10 minutes before carving into serving pieces.