MARINATE THE CHICKEN:
Combine all of the marinade ingredients in a food processor and puree to a paste. Run your fingers under the breast skin of the chicken to loosen it. Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin. Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.
Light a grill for indirect cooking (with wood or charcoal on the periphery of the grill and meat in middle) and set a drip pan in the center. When the temperature reaches 350 degree, toss the wood chips onto the coals or add them to a smoker box. Remove the chicken from the bag and set it in the center of the grill, away from the flames. Cover tightly and cook for 1 hour. Brush the chicken with the barbecue sauce and cook, covered, for about 45 minutes longer; baste with sauce from time to time. The chicken is done when it is deep brown and the juices run clear when the inner thigh is pierced. Let the chicken rest for about 15 minutes before carving.
BEER A dry, crisp pilsner is perfect to balance the heat and the sweet in this roasted chicken. One excellent choice: Paulaner Premium Pilsner from Germany.