WEBER GRILL RECIPES

Grilled Shrimp with Mexican Salsa




Grilled Shrimp with Mexican Salsa
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Grilled Shrimp with Mexican Salsa

Serves: 4

Prep Time: 20 minutes

Cook Time: 5–7 minutes

Ingredients

For the Grilled Shrimp

  • 1 ½ lbs large shrimp, peeled and deveined (tails on optional)

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • ½ tsp ground cumin

  • ½ tsp smoked paprika

  • ½ tsp salt

  • ¼ tsp black pepper

  • Juice of 1 lime

  • Optional: wooden skewers (soak 20 minutes)

For the Mexican Salsa (Pico de Gallo–Style)

  • 3 medium ripe tomatoes, diced

  • ½ medium white onion, finely chopped

  • 1–2 jalapeños, seeded and finely chopped (keep seeds for extra heat)

  • ¼ cup fresh cilantro, chopped

  • Juice of 1 lime

  • 1–2 tbsp olive oil (optional for richer texture)

  • Salt and pepper, to taste

Instructions

1. Make the Mexican Salsa

  1. In a bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice, and olive oil.

  2. Season with salt and pepper.

  3. Toss gently and let rest 10–15 minutes so flavors meld.

  4. Taste and adjust salt or lime as needed.

2. Marinate the Shrimp

  1. In a separate bowl, mix olive oil, garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice.

  2. Add shrimp and coat evenly.

  3. Marinate 10–15 minutes, no longer (shrimp cooks quickly even in citrus).

3. Grill the Shrimp

Outdoor Grill or Grill Pan:

  • Preheat to medium-high.

  • Skewer shrimp if desired (easier to flip).

  • Grill 2–3 minutes per side, until pink, curled, and lightly charred.

  • Do not overcook — remove as soon as they are opaque.

4. Serve

  • Spread salsa on a platter or individual plates.

  • Top with hot grilled shrimp.

  • Add extra lime wedges and cilantro.

  • Optional: drizzle a little olive oil for shine.

Serving Suggestions

  • Serve over warm tortillas for easy tacos.

  • Add avocado slices or a dollop of crema.

  • Pair with Mexican rice, grilled corn, or a crisp salad.

  • Turn into a bowl with rice, beans, and cabbage slaw.

OTHER RECIPES

...a nice Weber grill recipe to try !

INGREDIENTS
Salsa
  • 12 tomatillos, husked and washed
  • 1 ripe Haas avocado, cut into 1/4-inch dice
  • 1 medium ripe tomato, cut into 1/4-inch dice
  • 1/4 cup finely chopped white onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon minced jalapeño
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Paprika
INSTRUCTIONS

1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The Weber grill recipe of shrimp Mexican salsa is ready to serve....Enjoy it !
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Grilled Salmon and Smokey Tomato Chipotle Sauce


Grilled Salmon with Smoky Tomato Chipotle Sauce

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

For the Salmon

  • 4 salmon fillets (about 6 oz each), skin on

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp ground cumin

  • Salt and black pepper, to taste

  • 1 tbsp lime juice

For the Smoky Tomato Chipotle Sauce

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (14.5 oz) fire-roasted tomatoes, crushed or blended slightly

  • 1–2 chipotle peppers in adobo sauce, chopped (plus 1 tsp adobo sauce)

  • 1 tsp brown sugar or honey

  • ½ tsp dried oregano

  • ½ tsp ground cumin

  • Salt and pepper, to taste

  • Juice of ½ lime

  • 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Season the Salmon

  1. Pat salmon dry.

  2. Mix olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.

  3. Brush the mixture generously over the salmon fillets.

  4. Let marinate for 10–15 minutes while you prepare the sauce.

2. Make the Smoky Tomato Chipotle Sauce

  1. Heat olive oil in a saucepan over medium heat.

  2. Add onions and sauté until soft and lightly golden, about 5 minutes.

  3. Add garlic and cook 30 seconds.

  4. Stir in crushed fire-roasted tomatoes, chipotle peppers, adobo sauce, brown sugar/honey, oregano, cumin, salt, and pepper.

  5. Simmer gently, uncovered, for 8–10 minutes, until slightly thickened.

  6. Finish with lime juice and fresh cilantro.

  7. Keep warm.

3. Grill the Salmon

Outdoor Grill:

  • Preheat grill to medium-high and oil grates.

  • Place salmon skin-side down. Grill 4–6 minutes until the skin crisps.

  • Flip carefully and grill 3–4 minutes more, until cooked to desired doneness.

Stovetop Grill Pan:

  • Heat lightly oiled grill pan over medium-high.

  • Cook salmon the same times as above.

4. Serve

  • Spoon a generous layer of smoky tomato-chipotle sauce onto plates.

  • Place grilled salmon on top.

  • Add extra sauce over the top if desired.

  • Garnish with cilantro and lime wedges.

Serving Ideas

OTHER RECIPES

INGREDIENTS
Sauce
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole tomatoes
  • 1 canned chipotle chile in adobo sauce
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon finely chopped black pepper
  • 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
INSTRUCTIONS

1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
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Beer-Marinated Chicken Tacos





Beer-Marinated Chicken Tacos .

🌮 Beer-Marinated Chicken Tacos (Detailed Recipe)

Servings: 4–6

Prep Time: 20 minutes

Marination Time: 1–12 hours

Cook Time: 10–15 minutes

🧂 Ingredients

For the Chicken Marinade

  • 1 ½ lbs (680 g) boneless skinless chicken thighs or breasts

  • 1 cup light Mexican beer (Corona, Modelo, Pacifico, or similar)

  • 3 tbsp lime juice (freshly squeezed)

  • 2 tbsp orange juice (optional but recommended for flavor depth)

  • 1 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder (or smoked paprika if you prefer smoky notes)

  • 1 tsp oregano (Mexican oregano preferred)

  • ½ tsp onion powder

  • ½ tsp black pepper

  • 1 tsp salt (or to taste)

  • Optional heat: 1 minced jalapeño or ½ tsp cayenne

For Serving

🍺 Instructions

1️⃣ Prepare the Marinade

  1. In a bowl or zip-top bag, combine beer, lime juice, orange juice, olive oil, garlic, and all spices.

  2. Whisk until everything blends well.

  3. Add the chicken, ensuring it’s fully submerged.

Note: Don’t marinate for more than 12 hours or the acids may soften the meat too much, causing mushiness.

2️⃣ Marinate the Chicken

  • Seal the bowl or bag and refrigerate.

  • Minimum: 1 hour

  • Ideal: 3–6 hours

  • Maximum: 12 hours

3️⃣ Cook the Chicken

You can grill, pan-sear, or air-fry the chicken:

Grilling (Best Flavor)

  1. Heat grill to medium-high.

  2. Remove chicken and pat lightly with paper towels.

  3. Grill 5–7 minutes each side until lightly charred and cooked through.

Pan-Searing

  1. Heat a skillet over medium-high and add a bit of oil.

  2. Sear chicken until browned and cooked through, flipping once.

Air Frying

  1. Preheat to 190°C (375°F).

  2. Air fry 12–15 minutes, flipping halfway.

Chicken is ready when it reaches 74°C / 165°F internal temperature.

4️⃣ Slice and Finish

  • Let chicken rest 3–5 minutes before cutting.

  • Slice or chop into taco-friendly pieces.

  • Warm tortillas over a dry skillet or flame until slightly charred.

🌮 Assemble Your Tacos

Layer in this order for best texture:

  1. Warm tortilla

  2. Chicken

  3. Onions + cilantro

  4. Salsa + avocado

  5. Cheese or pickled onions

  6. Fresh lime squeeze

⭐ Optional Add-Ons

Add-OnNotes
Chipotle mayoAdds creamy smoky heat
Grilled pineappleAdds sweet-tangy balance
Shredded cabbageAdds crunch
Refried beans base spreadAdds richness

🔥 Flavor Variations

  1. Smoky Variant: replace chili powder with chipotle in adobo + smoked paprika

  2. Citrus-Forward: increase lime juice, reduce beer slightly

  3. Sweet-Heat: add 1 tbsp honey + a pinch of cayenne

  4. Dark Beer Twist: use porter or stout for caramel-like flavor

🥂 Serving Pairings



..a great Weber grill recipe to try !

INGREDIENTS
Marinade
  • 1 cup dark Mexican beer, such as Negra Modelo
  • 2 tablespoons dark sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs, about 4 ounces each
Guacamole
  • 2 ripe Haas avocados
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 6 flour or corn tortillas (6 to 7 inches)
INSTRUCTIONS
1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm. The Weber grill recipe makes 4 to 6 servings ..a great one !
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Sage, Orange, and Clove Rotisserie Turkey





Sage, Orange, and Clove Rotisserie Turkey.

🦃 Sage, Orange & Clove Rotisserie Turkey

Serves: 10–14
Prep Time: 30 minutes
Optional Brine Time: 8–24 hours
Cook Time: ~2–3.5 hours depending on bird size & grill temp

This turkey features warm holiday spices, bright citrus, and classic savory herbs—all designed to pair perfectly with rotisserie wood-smoke flavor.

🧂 Optional But Recommended Citrus-Herb Brine

Ingredients:

Instructions:

  1. Warm 2–3 cups of the water and dissolve salt + sugar; cool completely.

  2. Add the remaining cold water + all aromatics.

  3. Submerge turkey (10–16 lbs recommended for rotisserie), cover, and refrigerate 8–24 hours.

  4. Remove, rinse lightly, and pat completely dry—inside and out.

🍊 Aromatic Citrus & Sage Seasoning Rub

Ingredients:

  • 2 tbsp olive oil or softened butter

  • 2 tbsp fresh sage (finely chopped) or 1 tbsp dried

  • 1 tbsp fresh thyme or rosemary, chopped

  • 1 tsp ground cloves or 10–12 whole cloves for cavity only

  • 1 tsp paprika (optional for color)

  • 4 garlic cloves, minced

  • Zest from 1 whole orange

  • 1–1½ tsp kosher salt (less if brined)

  • ½ tsp black pepper

Mix into a paste.

🧄 Stuffing Aromatics for the Cavity

  • 1 whole orange, quartered

  • ½ onion, quartered

  • 3–5 fresh sage leaves

  • 1 cinnamon stick (optional but fantastic with clove)

  • 4–6 whole cloves (stick into the orange flesh)

Note: Do not over-pack the cavity or airflow & cooking time are affected.

🔧 Rotisserie Preparation

  1. Truss the turkey tightly with kitchen twine — especially wings & legs.

  2. Insert rotisserie spit rod centered through body cavity & tighten forks firmly.

  3. Brush exterior with oil or butter for crisping.

  4. Preheat grill or smoker (charcoal or gas) to 325–350°F (163–177°C) using indirect heat.

  5. Add applewood, cherry, pecan, or maple wood chunks for aroma.

🔥 Cooking Instructions (Rotisserie)

  1. Mount turkey on rotisserie and start rotating.

  2. Maintain grill temperature between 300–350°F (149–177°C).

  3. Baste lightly every 30–40 minutes with melted butter + orange juice mix.

  4. Cook until thigh reads 170–175°F (76–80°C) and breast 160–165°F (71–74°C).

Estimated Cooking Times:

Turkey WeightEst. Time
10–12 lbs2 to 2.25 hrs
12–14 lbs2.25 to 3 hrs
14–16 lbs3 to 3.5 hrs

🧈 Final Glaze (Optional but Amazing)

Mix and brush during final 20 minutes:



.a great Weber grill recipe to try !

INGREDIENTS

Rub

  • 2 tablespoons dried granulated orange peel
  • 1 tablespoon dried sage
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 turkey, 12 to 14 pounds
  • 2 small oranges, washed and dried
  • 12 whole cloves
  • 6 medium garlic cloves, crushed
  • 1 bunch fresh sage, tied with cotton string
INSTRUCTIONS
1. In a small bowl thoroughly mix the rub ingredients.
2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. And the weber grill recipe of Turkey is ready to serve warm. Enjoy it !
grilled-salmon-and-smokey-tomato.

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Weber Grill Beef Ribs with Cabernet Sauce



Weber Grill Beef Ribs with Cabernet Sauce 

It is the perfect opportunity to invite your friend over for a sunny weekend and demonstrate your braai skills. While it often revolves around a large, succulent steak or delicious chops, are you aware that you can also roast the most tender and flavorful beef ribs on your Weber braai? With the lid in place, you can regulate the temperature and achieve roasting perfection. The rub enhances the flavors and seasons the ribs, while the BBQ sauce serves as a sticky and remarkable basting and serving sauce.

Tips for Beef Ribs with Cabernet Sauce
After searing the ribs on both sides, you have the option to either place them in a pan or, after basting, wrap them in foil and cook for a minimum of two hours. Avoid opening the lid unless it is absolutely necessary to check towards the end. The combination of the wine sauce and the extended roasting time will tenderize the meat to the point where it will easily separate from the bone. Reserve some sauce to serve as gravy.

Did you know that you can achieve a perfectly roasted rack of ribs in your Weber braai? This beef ribs with Cabernet sauce recipe may truly astonish you.
 



INGREDIENTS 

Rub :
  • 2 teaspoons dried marjoram
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 beef rib racks, about 5 pounds
Sauce :
  • 1-1/2 cups barbecue sauce
  • 1 cup Cabernet Sauvignon
  • Kosher salt
  • Freshly ground pepper
INSTRUCTIONS 

1. In a small bowl, mix the ingredients for the rub.
 2. Remove any excess fat from the ribs. Rub the mixture into the meat, cover it with plastic wrap, and place it in the refrigerator for 8 to 12 hours.
 3. Before grilling, let the ribs sit at room temperature for 20 to 30 minutes. Sear them over direct medium heat (350°F to 450°F), keeping the lid closed as much as possible, until they are evenly browned, approximately 10 minutes, turning them once. Transfer the ribs to a heavy-gauge aluminum pan that is large enough to accommodate them in a single layer. If needed, cut the ribs into smaller sections.
4. In a medium saucepan, whisk together the ingredients for the sauce. Bring it to a boil over high heat. Pour the sauce over the ribs and cover tightly with aluminum foil.
5. Grill the ribs over indirect medium heat, keeping the lid closed, until they are very tender, which will take about 1-1/2 to 2 hours, turning them once.
6. Take the ribs out of the pan and cut them into one- or two-rib portions. Skim off any fat from the sauce and season it with salt and pepper. Serve the ribs hot with the sauce on the side. The Weber grill recipe for beef ribs is now ready to be served...delicious! Enjoy! weber grill beer-marinated-chicken-tacos

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Grilled Duck with Ginger Sauce (Weber Grill)



Grilled Duck with Ginger Sauce (Weber Grill) 

Juicy and tender Japanese grilled duck breast accompanied by a zesty yuzu sauce, expertly seared on the Arteflame grill for an exceptional gourmet experience.

Introduction
Delight in the subtle flavors of Japanese-style grilled duck breast paired with a zesty yuzu sauce. Utilizing the Arteflame grill, we achieve an impeccable sear at 1,000°F on the center grill grate before finishing the duck to the perfect doneness on the flat cooktop. This reverse-searing method guarantees juicy, tender meat with an alluring crispy crust. The vibrant, citrusy yuzu sauce enhances the rich flavor of the duck, creating an unforgettable dish for any grilling aficionado.

Ingredients
2 duck breasts (skin on)
1/4 cup yuzu juice
2 tbsp soy sauce
1 tbsp honey
1 tsp grated ginger
1 tsp sesame oil
1 tbsp butter
Salt and freshly ground black pepper to taste
Chopped green onions (for garnish)
Sesame seeds (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear
Why compromise with low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills require more time, which can dry out your steak, whereas the Arteflame sears at 1,000°F in just one minute, sealing in the juices for perfection.

1,000°F Sear for Steakhouse-Quality Perfection
Only the Arteflame’s center grill grate attains 1,000°F, providing the intense heat necessary to sear steaks to perfection while ensuring the interior remains juicy and as rare as desired.



 Ingredients 

 * 3 tb Oil * 1 ts Salt 
 * 4 oz Leeks, julienned 
 * 1 oz Ginger, grated and julienned 
 * 1 c White wine 
 * 5 tb Soy sauce 
 * 2 tb Ketchup 
 * 4 Drops of hot pepper sauce 
 * 2/3 c Pineapple syrup 
 * 1 ts Cornstarch 
 * 4 Pineapple rings, cubed 
 * 1/2 ts Salt 

 INSTRUCTIONS 

 Clean the duck thoroughly and dry it with a paper towel. Apply 1 tablespoon of oil to the skin and season with salt. Use a fork to prick the skin all over. Position the duck breast side up on a roasting rack within a roasting pan. Set the pan in the middle of the cooking grate. Pour 1 cup of water into the roasting pan.

Grill for 1 3/4 to 2 hours, or until the drumsticks can be easily moved in their sockets and the juices run clear, or until the duck reaches an internal temperature of 180°F. In a large skillet, heat the remaining oil. Add leeks and ginger, sautéing for 2-3 minutes. Incorporate wine, soy sauce, ketchup, and pepper sauce. Bring the mixture to a boil; then lower the heat and let it simmer for ten minutes. Combine pineapple syrup and cornstarch, add this mixture to the sauce, return to a boil, and simmer for an additional 2 minutes.

Stir in the pineapple cubes and salt. Remove the duck from the grill and allow it to rest for ten minutes. Cut the duck into quarters and place it in the sauce. This recipe yields 4 servings. Ensure the Weber grill is set to MEDIUM HEAT. Allow to cool. Savor the Grilled Duck with Ginger Sauce (Weber Grill) recipe!






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Beer Can Chicken - Weber Grill Recipe



Beer Can Chicken - Weber Grill Recipe 

 INGREDIENTS 

Dry Rub 
 * 1 teaspoon dry mustard 
 * 1 teaspoon granulated onion 
 * 1 teaspoon paprika 
 * 1 teaspoon kosher salt 
 * 1/2 teaspoon granulated garlic 
 * 1/2 teaspoon ground coriander 
 * 1/2 teaspoon ground cumin 
 * 1/2 freshly ground black pepper 

 INSTRUCTIONS 

Mix these ingredients together in a small bowl and set aside Next, you need to discard the neck, giblets and any excess fat from the chicken. Then rinse the chicken, inside and out, under cold water and pat it dry with paper towels. Brush or spray a light coating of vegetable oil all over the chicken, and then season with the dry rub, both the inside and outside of the chicken. 
 Open the beer can and pour off (or drink) half of the beer. Set the half full can of beer on a flat surface and slie the chicken over the top so the can is inside the chicken's cavity. Set your weber grill up for indirect medium heat, between 350° F - 450° F. Then carefully place the chicken upright on the weber grill, using the legs for balance. Cook the chicken until juices run clear or the breast reaches 170°F and the thigh reaches 180°F, 1-1/4 to 1-1/2 hours. 
Keep the lid closed as much as possible during the cooking process. Wearing barbecue mitts, carefully remove the chicken and the can from the weber grill. Be careful not to spill the beer. Let the chicken rest for 10 minutes before lifting it from the can. Discard the beer and carve the chicken into pieces for serving. The weber grill recipe of chicken is ready to serve...enjoy !


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