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the Ingredients
Special Equipment
- Poultry Roaster
Instructions
- First make the rub for the chicken by mixing all the ingredients together.
- Next create some shallow cuts all over the chicken with a sharp knife. This will help flavours infuse into the meat and reduce cooking time.
- Lightly coat the exterior of the chicken with soy sauce then evenly coat with the rub.
- Finally smother the whole bird with the satay sauce.
- Half fill the GBS Poultry Roaster cup with the beer followed by the lemongrass, ginger and chilli.
- Firmly sit the chicken onto the GBS Poultry Roaster cup making sure the chicken is stable and upright.
- Cut a wedge of the remailing lime and plug the neck cavity of the bird. This will help keep all the scented steam in the carcass and stop it from escaping.
- Thinly slice the spring onions, lemongrass, chop the peanuts, thinly slice red chilli, and tear coriander. Add all these ingredients to a mixing bowl.
- Add the lime juice and sesame oil plus a pinch of salt.
- Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.Roast the chicken over an medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
- Allow the chicken to rest for 10 minutes before carving.
- Slice the Satay beer chicken coat a little of the satay sauce and serve with the spicy Thai salad
In the kitchen:
At the barbecue:
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