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Satay Beer Chicken with Spicy Thai Salad

Jamie Purviance

Difficulty: medium
Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    1:10 h

Ingredients
Instructions

the Ingredients

Satay Salad

Rub

  • 2 teaspoons ground turmeric
  • 2 teaspoons curry powder
  • 2 teaspoons ground ginger
  • Sesame seeds
  • 2¼ pounds 1 each whole free-range chicken
  • 1 tablespoon soy sauce
  • ¾ cup plus 2 tablespoons store-bought satay (peanut) sauce
  • ½ cup bottle lager-style beer
  • 1 lemongrass stalk
  • 1 thumb-size piece fresh ginger, peeled
  • 1 fresh red chile, halved lengthwise
  • 1 lime

Salad

  • 1 lemongrass stalk
  • 2 bunches scallions, white and light green parts, thinly sliced
  • Small handful of roasted peanuts, chopped
  • .330 cup packed fresh cilantro leaves, torn into pieces
  • 1 small fresh red chile, thinly sliced crosswise
  • Juice of 1 lime
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon salt

Special Equipment

  • Weber Gourmet BBQ System Poultry Roaster
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.

let's Gear up

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