Cut chicken into pieces.

Beat egg with oil. 

Add vinegar, beer and seasonings and blend together. 

Divide in half and pour one half over chicken and marinate for at least 2 hours, or up to overnight.

Whisk the flour into the remaining sauce and use to baste the chicken while grilling. Discard the sauce that was used as a marinade.

For gas grills, set to medium heat, for Charcoal, lower the bed of coals to approximately 3" away from cooking area.

Place chicken on grill so that the pieces are touching and close the lid.

Turn and reposition chicken every 7 minutes, brush with marinade before and after turning. Close the lid again after turning.

Total grilling time will be a minimum of 1 hour but can take up to 1 1/2 hours.

Use care when grilling as the oil increases the flare-ups. A water spray can extinguish any flare-ups.