Weber's BBQ Beer Chicken with Tarragon Butter


Serves: 4-6
Prep time: 10 minutes
Grill time: 1 hour 10 minutes
Special Equipment: GBS Poultry roaster

Medium heat


2 kg whole free-range chicken
1 tbsp 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 Poultry Roaster with the can of Guinness. Add the garlic and remaining sprig of tarragon.  Firmly sit the chicken onto the Poultry Roaster cup, making sure the bird is stable and upright. Cut a wedge of the remailing 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 an instant read or Weber’s iGrill Thermometer.
Allow the chicken to rest for 10 minutes before carving.