Another recipe I found in Steven Raichlen's "The Barbecue Bible" and this is what he states about the recipe: "The United States isn’t the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon. Note: Time doesn't include the 6 - 48 hours for marinating.