A New Benchmark In Beer-Soaked Campfire Chicken

Recipe By Ben Waterson

Portable Weber Qs are lightweight and compact enough to easily stow in the back of the fourby, and they set up and pack down in no time.

New reader and professed pit boss Ben Waterson dropped us a line to let us know that it was time to forget everything we thought we knew about beer, birds and barbeque briquettes.

The super popular beer can whole roast chicken recipe? A sham, reckons Ben.

You’ll get tastier, juicier, more succulent grilled chook in way less time by simply buying your bird in pieces, or quartering it yourself, then brining it in a tin of lager with a little salt and seasoning.

The salty beer broth locks in flavour and ensures the meat won’t dry out, and you’ll be ready to chow down in minutes, not hours.


Six chicken legs and thighs

A can of beer

Two cups of water

Two tablespoons salt

Quarter cup of brown sugar

Two smashed garlic cloves

Decent quality barbeque sauce


Mix your beer, water, sugar, salt and garlic in a large bowl and lightly whisk to form brine

Add your chicken pieces and keep in the fridge or icebox for at least 15 minutes before removing meat and patting dry

Preheat your barbeque grill to a medium heat and cook your chicken pieces in a little vegetable oil for ten minutes, turning once

Remove chicken and add to a foil barbeque tray and thoroughly baste each piece with barbeque sauce

Return your foil tray to the barbeque and cook for another 15 minutes over a low-medium heat with the hood down

Dig in and contemplate throwing on another batch.





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