Beer Chicken Recipe with Tarragon Butter (1)

Simon Rimmer’s Beer chicken with tarragon butter recipe

Celebrate the arrival of summer with this beer chicken recipe from celebrity chef Simon Rimmer

It’s officially summer, so we’re eating out doors with this BBQ beer chicken recipe

Serves: 4-6

Need to know
Prep time: 10 minutes
Grill time: 1 hour 10 minutes
Special equipment: GBS Poultry roaster
Charcoal barbecue: Half chimney
Gas barbecue: Medium heat

You will need:

2 kg whole free-range chicken
1 tbss rapeseed oil
1 can dark stout beer (such as Guinness)
2 clove of garlic peeled

For the tarragon butter:

15 g fresh tarragon
50 g unsalted butter
½ lemon
Salt and freshly ground black pepper

For the rub:

½ tsp fennel seed
1 tsp dried rosemary
1 tsp dried thyme
½ tsp soft brown sugar
1 tsp garlic granules
1 tsp pink pepper corns
½ tsp ground black pepper
½ tsp sea salt


  1. First, make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
  2. 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.
  3. Using your fingers careful 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 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!
  6. 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.
  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.
  8. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
  9. 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.
  10. Allow the chicken to rest for 10 minutes before carving.

 Weber hero products include; Master-Touch Premium, Pulse, Genesis II E-310, Sprit II, Smokey Joe and Go-Anywhere. For a full list of Weber Barbecues, specifications and pricing, visit www.weber.com/IE

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Tags : chickenrecipe