Simon Rimmer: Mexican Beer Chicken; Beer Chicken with Tarragon Butter; and Beer Chicken with Paprika and Mustard

The beauty of barbecuing is that there is no limit to what you can prepare on your Weber barbecue, giving you the ability to create something special and a memorable experience – both on and around your barbecue.

Top tip: A meat thermometer – it’s the only way to be sure your food is cooked properly and will ensure you avoid serving overcooked or undercooked food!

Mexican Beer Chicken

Serves: 4 to 6 people

Difficulty level: Medium

Preparation time: 10 minutes

Grill time: 1 hour 10 minutes

Grill temperature: 180 °C

Grill method: Indirect

Equipment: GBS Poultry Roaster

Core temperature: 75 °C

Ingredients:

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

1kg whole free-range chicken

1 tbs rapeseed oil

1 bottle Guinness open Gate Brewery Citra IPA

2 wedges of lime

1 split red chilli

IN THE KITCHEN:

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

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

Half fill the GBS Poultry Roaster Cup with the beer followed by the lime wedges and chilli.

Place 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.

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 Weber chimney starter of lit briquettes.

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

Allow the chicken to rest for 10 minutes before carving.

Beer Chicken with Paprika & Mustard

Serves: 4 people

Difficulty level: Medium

Preparation time: 15 minutes

Grill time: 1 hour 15 minutes – 1 hour 30 minutes

Grill method: Indirect

Equipment: GBS Poultry Roaster

Core temperature: 76 °C and 82 °C

Ingredients:

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

1 whole chicken, 1.8kg

2 tsp vegetable oil

1 can (450g) beer

½ tsp freshly ground black pepper

IN THE KITCHEN:

To make the rub: combine all the rub ingredients in a bowl and mix together.

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 the chicken 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.

AT THE BARBECUE:

Transfer the chicken to the grill, keeping the poultry infusion roaster upright.

Grill over In-direct medium heat for 1 hour 15 minutes – 1 hour 30 minutes, using the Weber Digital Thermometer, until the internal temperature reaches 76ºC in the breast and 82ºC in the thickest part of the thigh.

Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer as 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 and serve warm.

Beer Chicken with Tarragon Butter

Serves: 4-6

Prep time: 10 minutes

Grill time: 1 hour 10 minutes

Special Equipment: GBS Poultry roaster

Charcoal barbecue: Half chimney

Gas barbecue: Medium heat

2 kg whole free-range chicken

1 tbs. rapeseed oil

1 can 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

Rub

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

IN THE KITCHEN:

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 Guinness. 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 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.

AT THE BARBECUE:

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.

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