In a small bowl stir together all the rub ingredients. Remove the neck, giblets, and any excess fat from the chicken.
Using a small, sharp knife, make several shallow, well-spaced slits all over the chicken. They will help the meat absorb the flavors of the seasonings and will reduce cooking time. Evenly coat the exterior of the chicken with the soy sauce, then coat the chicken evenly with the rub. Finally, spread the satay sauce evenly over the chicken.
Pour the beer into the poultry roaster cup. Cut off and discard the grassy tops and base of the lemongrass stalk, then remove and discard the tough outer leaves from the yellow bulb-like portion. Cut the bulb into four to six pieces and bruise them with the side of a large knife. Add them to the roaster cup along with the ginger and chile.
Firmly set the chicken on the poultry roaster, making sure the bird is upright and stable. Cut a large wedge from the lime and press it into the neck cavity of the chicken. This “plug” will help keep all the scented steam in the carcass as the chicken roasts.
Cut off and discard the grassy tops and base of the lemongrass stalk, then remove and discard the tough outer leaves from the yellow bulb-like portion and thinly slice crosswise. Add to a medium bowl along with the scallions, peanuts, cilantro, and chile and toss to mix. Drizzle with the lime juice and oil, add the salt, and toss to coat evenly. Set the salad aside until serving.
Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
Prepare the grill for cooking over medium-low heat (300°F).
Brush the cooking grates clean. Roast the chicken over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165°F, about 1 hour, 10 minutes. Using two pairs of tongs, carefully transfer the chicken to a platter. Let the chicken rest at room temperature, indoors, for 10 minutes before lifting it from the roaster.
Brush the cooking grates clean. Roast the chicken over medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165°F, about 1 hour, 10 minutes. Using two pairs of tongs, carefully transfer the chicken to a platter. Let the chicken rest at room temperature, indoors, for 10 minutes before lifting it from the roaster.
Cut the chicken into pieces and serve with the salad on the side.
