Recipe(tried): Dark Beer Marinated BBQ Chicken

I found this recipe on an Oktoberfest site. It's a little different from the chicken and sauerkraut recipes I found in other places, as it uses a dark beer marinade instead of bottled BBQ sauce. I used boneless, skinless chicken breasts and cooked them in the oven instead of on the grill because of timing constraints; the grill version below probably tastes even better. The marinade is fabulous.

DARK BEER MARINATED BBQ CHICKEN

1/2 cup oil
1 tsp German mustard
1 cup dark German beer
1/4 cup lemon juice
4 cloves garlic, minced
1 1/2 tsp salt
1 tsp black pepper
1 tsp minced fresh basil
1 tsp fresh thyme leaves
3 1/2 to 4 1/2 lbs chicken parts
non-stick cooking spray

Whisk together the oil and mustard in a large bowl. Whisk in the beer and lemon juice until the mixture is smooth. Stir in the garlic, salt, pepper, basil, and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.

In a charcoal grill, heat about 5 doz charcoal briquettes until covered with white ash.

Drain chicken and discard marinade.

Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack with with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Move chicken parts to the cool side of the grill; cover and cook until meat is done throughout and juices run clear, about 10 to 15 minutes more.

Serve with German mustard and sauerkraut.