'Drunken' chicken on the weber

Recipe from: 17 February 2012

Ingredients 4
Servings 1
Minutes 00:10


Serving Change
  • 1
    whole chicken- at room temperature
  • 1
    handful of rosemary and thyme
  • lots of salt, pepper and olive oil
  • 1/2
    decanted white wine (or beer)


Rub chicken with olive oil, herbs, salt and pepper, lemon zest and juice

Place the can into the cavity of the chicken.Put drip tray at the bottom of the weber between the coals dividers.

Place your chicken on the grill and close the lid – ENSURE bottom and top “vents” are open – if closed it will smother the coals.

Set timer for 1 hour and 20 minutes


After 80 minutes remove chicken from weber and allow to rest for a few minutes before carving. Use the chicken fat that falls onto the drip tray to make a gravy if you have the time.

Reprinted with permission of  I Love My Weber. To visit  I Love My Weber 's blog, click here.

Read more on: beer  |  chicken  |  checkers braai


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