Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
Combine the Wet rub ingredients and apply on the chicken, followed by the Dry Rub prepared earlier.
Fill the Poultry roaster base cup with the Infusion Mix, then perch the chicken onto the 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.
Allow the chicken to rest for 10 minutes before carving and serve warm.
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