Serrano Chile-Rubbed Roast Chicken

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For the chicken:

2 4-to-5-pound chickens, rinsed, patted dry and quartered

1 12-ounce bottle beer, preferably amber ale

1/2 cup sherry or apple cider vinegar

Extra-virgin olive oil, for brushing

For the spice rub:

5 cloves garlic

2 tablespoons chopped fresh oregano

2 tablespoons extra-virgin olive oil

1 serrano chile, seeded

1 teaspoon cumin seeds

1/2 teaspoon paprika

Kosher salt and freshly ground pepper