Instructions

In the kitchen:

• Stuff the scallion into the cavity of the chicken.
• In a large zip lock bag, marinate the chicken with all the ingredients in the chiller for 2 hours. (For best results allow to marinate overnight)
• Remove chicken from the chiller 1 hour before roasting and bring it to room temperature.
• Mount the chicken onto the Poultry Roaster with the scallions still inside the cavity.
• Lightly brush oil on the chicken and pour balance marinade into the bowl of the Poultry Roaster.

At the barbecue:

• Preheat grill to 200°C for 15 minutes with the lid down.
• Set the poultry roaster on the cooking grate, close the lid and roast the chicken over indirect heat for 40-60 mins until the core temperature reached 75°C.
• Remove the chicken from the grill and allow it to rest 3 for 10 minutes before carving and serve warm.