Grill-Roasted Chicken with Chimichurri Rojo

In a bowl, stir together the paprika, cayenne, garlic, cumin, vinegar, 3 Tbs. of the olive oil, the 1 Tbs. salt and the 1/4 tsp. black pepper to form a smooth paste. Rub the mixture underneath the skin of the breasts and thighs and onto the outside of the chickens. Tuck the wings behind the back. Let stand at room temperature for 30 minutes.

Prepare a grill for indirect grilling over medium-high heat.

In a bowl, stir together the bell peppers, the remaining 2 Tbs. olive oil, salt and black pepper. Arrange the peppers in the base of a two-in-one vertical chicken roaster. Pour the beer into the roasting supports, dividing evenly. Place the chickens, with the legs pointing down, on the roasting supports. Set the roaster on the grill, away from the heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 hour 10 minutes to 1 hour 20 minutes. Maintain the internal temperature of the grill at 350° to 400°F.

Transfer the chickens to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Carve the chickens and serve with the bell peppers. Serves 8.