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Satay Beer Chicken with Spicy Thai Salad

  • People

    Serves : 4 to 6

  • Prep Time

    20 min.

  • Cooking Time

    1:10 h

  • Difficulty

    Medium

  • BBQ Temperature

    180 °C

Ingredients
Instructions

the Ingredients

Satay Salad
  • 1kg whole free range chicken
  • 1 tbs. soy sauce oil
  • 200ml satay sauce
  • 1 bottle of Tiger beer
  • 1 stalk of lemongrass
  • 1 peeled thumb of ginger
  • 1 split red chilli
  • 1 lime

Rub

  • 2 tsp turmeric
  • 2 tsp curry powder
  • 2 tsp ground ginger
  • Sesame seeds

Salad

  • 2 bunches spring onion
  • 1 lemon grass stalk
  • 1 small handful of roast peanuts
  • 1 red chilli
  • 15g fresh Coriander
  • Juice of one lime
  • 1 tbsp. sesame oil
  • Salt to taste

Special Equipment

  • Poultry Roaster

Instructions

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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

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