Recreate this delicious beer chicken recipe this BBQ week!

It's time to get the BBQ's out!


BBQ season is well and truly upon us, and we couldn’t be happier about it!

To celebrate National Barbecue Week, which runs from May 27th – June 2nd, Weber is delighted to be working with chef Simon Rimmer to come up with an amazing new recipe to help you stand out from the crowd when throwing your summer soiree!

Chef Simon is encouraging people to discover Beer Chicken, the latest delicious trend in gourmet barbecue food this summer!

An accomplished barbecue chef, Simon will be educating people on how barbecuing the Weber Way will enable them to cook the tastiest chicken.

Having created a Beer Chicken with Tarragon Butter recipe for Weber’s annual Grill On Magazine, Simon will be challenging the nation to recreate this simple recipe on their own barbecue and experience the delicious results for themselves.

Check out Simon’s delicious Beer Chicken With Tarragon Butter recipe – perfect for all the family this summer!



Beer Chicken with Tarragon Butter



2 kg whole free-range chicken

1 tbs rapeseed oil

1 can of Guinness Draught
2 clove of garlic peeled

Tarragon butter

15 g fresh tarragon

50 g unsalted butter

½ lemon

salt and freshly ground black pepper


½ tsp fennel seed

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic granules

1 tsp pink pepper corns

½ tsp ground black pepper

½ tsp soft brown sugar

½ tsp sea salt



  • First, make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
  • Make the butter by finely chopping the tarragon, holding back 1 sprig for later. Zest half the lemon and add chopped tarragon and lemon zest to the butter along with salt and pepper. Mix until the butter is well combined.
  • Using your fingers careful feed the butter between the skin and meat of the raw chicken. Take extra care not to tear the skin.
  • Lightly oil the exterior of the chicken and coat evenly with the rub.
  • Half fill the cup in the centre of the GBS Poultry Roaster with the dark stout beer. Add the garlic and remaining sprig of tarragon. Feel free to drink the remaining beer!
  • Firmly sit the chicken onto the GBS poultry roaster cup, making sure the bird is stable and upright. Cut a wedge of the remaining lemon and plug the neck cavity of the chicken. This will keep the steam inside the carcass and stop it from escaping.
  • If desired, a selection of lightly oiled and seasoned baby root vegetables can be added to the poultry roaster at this point, around the outside of the chicken.


  • Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue,
    you need ½ chimney starter of lit briquettes.
  • Place the chicken over the area of indirect heat and close the lid. Roast the chicken for approximately 1 hour 10 minutes or until the core temperature of the meat has reached 75°C. You can check this with a Weber Instant-Read or iGrill Thermometer.
  • Allow the chicken to rest for 10 minutes before carving.

For more recipes, a full list of Weber barbecues and accessories, specifications and pricing, visit www.weber.com 


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