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Roast the perfect beer chicken

– Free Poultry roaster when you purchase selected barbecues -

Discover the tastiest chicken The Weber Way

The Weber Way allows you to barbecue a whole chicken easily, keeping the meat moist and tender whilst the skin is perfectly crisp. Packed with flavour, you can get creative using different liquids, rubs and butters.

To achieve great results barbecue with the lid down, allowing you to control the temperature and ensure smoke circulates infusing your chicken. For beer chicken, select the indirect cooking method, and use a meat thermometer to ensure your chicken is perfectly cooked.

Follow the link to learn how to barbecue the Weber Way or watch the video below to see how Simon Rimmer roasts the perfect beer chicken.

Delicious results Or your money back

We’re so sure that you’ll love roast chicken barbecued the Weber Way, that we’re backing it with our taste guarantee. This means if you cook a roast chicken on a Weber barbecue the Weber Way, using our poultry roaster and it isn’t to your satisfaction, we will give you your money back.

Experience it yourself Free poultry roaster

Receive a free poultry roaster when you purchase a new Master-Touch, or Master-Touch Premium, Performer, Genesis II, Spirit II, Summit or new Original Kettle. Look out for the special offer badge on all qualifying barbecues.

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Browse all qualifying barbecues and benefit from expert advice

Ingredients

  • circleServes: 4-6
  • 2 kg whole free-range chicken
  • 1 tbsp rapeseed oil
  • 1 can dark stout beer (such as Guinness)
  • 2 cloves of garlic, peeled
  • Tarragon butter
  • 15 g fresh tarragon
  • 50 g unsalted butter
  • ½ lemon
  • Salt and freshly ground black pepper
  • Rub
  • ½ tsp fennel seed
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic granules
  • 1 tsp pink peppercorn
  • ½ tsp ground black pepper
  • ½ tsp soft brown sugar
  • ½ tsp sea salt
  •  
  • Special Equipment
  • GBS Poultry Roaster

Instructions

  • In the kitchen:

  • 1. First, make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.

  • 2. Make the herb butter by finely chopping the tarragon, holding back one sprig for later. Zest half the lemon. Add the chopped tarragon and lemon zest to the butter along with the salt and pepper. Mix until the butter is well combined, then roll into a cylinder-shape and refrigerate until firm.

  • 3. Cut two rounds from your roll of butter, then using your fingers, carefully feed the butter between the skin and meat of the raw chicken. Take extra care not to tear the skin.

  • 4. Lightly oil the exterior of the chicken and coat evenly with the rub.

  • 5. Half fill the cup in the center of the GBS Poultry Roaster with the dark stout beer. Add the garlic and the remaining sprig of tarragon.

  • 6. Firmly sit the chicken on the GBS Poultry Roaster cup, making sure the bird is stable and upright. Cut a wedge from the remaining lemon and plug the neck cavity of the chicken. This will keep the steam inside the chicken and stop it from escaping.

  • 7. 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.

  • At the barbecue:

  • 1. Prepare the barbecue for indirect heat, approx. 180 °C. Place the chicken over the area of indirect heat and close the lid. Roast the chicken for around 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.

  • 2. Allow the chicken to rest for 10 minutes before carving.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 4 to 6
  • circle1:10 h
  • 1kg whole free-range chicken
  • 1 tbs. rapeseed oil
  • 1 bottle Mexican beer (Corona)
  • 2 wedges of lime
  • 1 split red chilli
  • Rub
  • 2 tsp smoked paprika
  • 2 tsp soft brown sugar
  • 2 tsp dried oregano
  • 1 tsp cumin, seeds ground
  • 1 tsp chili flakes
  • Zest of 1 lime
  • Salt and freshly ground black pepper
  •  
  • Special Equipment
  • Poultry Roaster

Instructions

  • In the kitchen:

  • 1. First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.

  • 2. Lightly oil the exterior of the chicken and evenly coat with the rub.

  • 3. Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.

  • 4. Place the chicken onto the GBS Poultry Roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the chicken. This will help keep all the scented steam in the carcass and stop it from escaping.

  • 5. If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the GBS Poultry Roaster at this point.

  • At the barbecue:

  • 1. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.

  • 2. Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended to probe the meat with an instant read or iGrill Thermometer.

  • 3. Allow the chicken to rest for 10 minutes before carving.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

Ingredients

  • circleServes: 4 to 6
  • circle1:10 h
  • 1kg whole free range chicken
  • 1 tbs. soy sauce oil
  • 200ml satay sauce
  • 1 bottle of Tiger beer
  • 1 stalk of lemongrass
  • 1 peeled thumb of ginger
  • 1 split red chilli
  • 1 lime
  • Rub
  • 2 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp ground ginger
  • Sesame seeds
  •  
  • Special Equipment
  • Poultry Roaster

Instructions

  • In the kitchen:

  • 1. First make the rub for the chicken by mixing all the ingredients together.

  • 2. Next create some shallow cuts all over the chicken with a sharp knife. This will help flavours infuse into the meat and reduce cooking time.

  • 3. Lightly coat the exterior of the chicken with soy sauce then evenly coat with the rub.

  • 4. Finally smother the whole bird with the satay sauce.

  • 5. Half fill the GBS Poultry Roaster cup with the beer followed by the lemongrass, ginger and chilli.

  • 6. Firmly sit the chicken onto the GBS Poultry Roaster cup making sure the chicken is stable and upright.

  • 7. Cut a wedge of the remailing lime and plug the neck cavity of the bird. This will help keep all the scented steam in the carcass and stop it from escaping.

  • At the barbecue:

  • 1. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.

  • 2. Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.

  • 3. Allow the chicken to rest for 10 minutes before carving.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

Ingredients

  • circleServes: 4
  • circle1:15 - 1:30 h
  • 1 whole chicken, 1.8kg
  • 2 tsp vegetable oil
  • 1 can (450g) beer (tall boy)
  • For the rub:
  • 1 tsp dry mustard
  • 1 tsp granulated onion
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp granulated garlic
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp freshly ground black pepper

Instructions

      Our unique beer-can chicken recipe creates the ultimate succulent and juicy roast, made even better by the mustard and paprika based rub.

      In the kitchen:
      • To make the rub: In a small bowl combine the rub ingredients.
      • Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
      • Open the beer can and pour off half of the beer. Pour the rest of the beer into the middle cavity of a Weber Poultry Roaster and transfer the bird to the grill, keeping the poultry infusion roaster upright.
      • Grill over In-direct Medium heat, using the Weber Digital Thermometer, until the internal temperature reaches 76ºC in the breast and 82ºC in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer-it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 4
  • circle1 h
  • 1 whole chicken, 1½ kg
  • Salt
  • Pepper
  • White wine, as required
  • Root vegetables:
  • 1 red onion
  • 1 clove of garlic
  • ½ a small red kuri squash
  • ¼ celeriac
  • 2 baking potatoes
  • Oil
  • 3 sprigs of rosemary

Instructions

  • In the kitchen:

  • 1. Rinse and dry the chicken and rub with salt and pepper.

  • 2. Peel the red onion and cut in half. Slice each half. Peel the garlic and chop it. Peel the squash, celeriac and potatoes and dice coarsely. Turn them in oil, salt and pepper. Rinse the rosemary leaves, chop coarsely and turn them into the root vegetables.

  • 3. Place the root vegetables in the base of the poultry roaster and pour white wine into the cup. Place the chicken over the cup, so it rests on the vegetables. Remember to put the cap in the neck of the chicken, so the steam from the white wine stays inside the chicken.

  • At the barbecue:

  • 1. Get the grill ready for in-direct heat – approx. 180°C.

  • 2. Place the poultry roaster on the centre of the cooking grate, put the lid on and barbecue for about 1 hour. Check the chicken core temperature – it must be 75°C before the chicken is cooked through. Let the chicken stand for 15 minutes before carving and serving with the root vegetables.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

Ingredients

  • circleServes: 4
  • circle3 - 3:30 h
  • Weber Apple Wood Chunks
  • 1.5kg whole organic chicken
  • Rapeseed oil
  • Sea salt crystals and freshly ground black pepper
  • 300ml can Mackesons stout or other milk stout

Instructions

  • In the kitchen:

  • 1. Rub the chicken with the oil and season liberally with the sea salt and pepper or alternatively, a rub of your choice.

  • 2. Wash the exterior of the beer can thoroughly under hot water. Open the can and drink one third of liquid. Using your Weber Poultry Roaster slot the can into place then position the chicken over the beer can.

  • At the barbecue:

  • 1. Set up the Smokey Mountain Cooker and pre-heat using 2 chimney starters, each 2/3 full, of Weber briquettes. Empty the lit briquettes into the charcoal chamber and check all bottom vents are open before placing the central section.

  • 2. Using a clean jug or water container fill the bowl nice and full with cold clean tap water then sit the lid in place and leave for a few minutes to preheat. The ideal smoking temperature is 120°C, if it is too hot food will cook too quickly and the benefits of slow cooking will be lost.

  • 3. Remove the Smokey Mountain Cooker lid, place the chicken on the centre of the upper cooking grate and replace the lid.

  • 4. Add 4 apple wood chunks directly onto the coals in the charcoal chamber via the Smokey Mountain Cooker side door.

  • 5. After 1 hour place 1 more chunk on and repeat every hour of the cooking time.

  • 6. The chicken should take 3-3.5 hrs to cook at 120ºC. Keep an eye on the temperature gauge. If it’s too hot close up the bottom vents a little. If not hot enough check you are sheltered from the wind and that your coals are glowing nicely. More briquettes can always be added.

  • 7. Once cooked remove the chicken and allow it to rest for 10 minutes before carving.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo