In a resealable zip top bag, combine the beer, Worcestershire, soy sauce, hot sauce, lime zest and juice and salt. Remove ½ cup of the marinade and set aside.

Add the chicken and marinated for 30 minutes or up to 3 hours.

Remove the chicken from the marinade and wipe off the excess..

Heat your grill or oven to medium heat, 300 to 350 degrees.

Lower the chicken onto the beer-filled food safe grilling stand with the legs on the bottom so the chicken is sitting upright. Set the chicken onto a cast iron skillet and place it on the grill

Cover the grill and let cook for 45 minutes. After 45 minutes, start checking on the chicken for doneness. Chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 170 degrees. A 4-pound chicken will usually take around 1 1/2 hours.

Remove from chicken from the grill, transfer to a cutting board, and let rest for 10 to 15 minutes.

Meanwhile, pour the marinade into a small saucepan. Bring to a boil. Boil for 2 minutes, until slightly thickened.

Slice chicken into serving pieces. Plate with rice and drizzle with the Michelada reduction sauce. Enjoy with a cold IPA.