Serves 4
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For the rub

  1. Make the rub by grinding together all of the ingredients in a pestle and mortar.
  2. Lightly oil the exterior of the chicken and evenly coat with the rub.
  3. Half fill the GBS Poultry roaster cup with the beer followed by the lime wedges and chilli.
  4. Firmly sit the chicken onto the GBS poultry roaster cup, making sure the chicken is stable and upright. Cut a wedge of the remaining lime and plug the neck cavity of the bird. This will help keep all the scented steam in the carcass and stop it for escaping.
  5. If desired, a selection of lightly oiled and seasoned mixed peppers can be added to the base of the poultry roaster at this point.
  6. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you need 1⁄2 chimney starter of lit briquettes. 
  7. Roast the chicken over an indirect medium heat for approximately one hour 10 mins or until the meat has reached 75°C. It is recommended you probe the meat with an instant read or iGrill Thermometer.
  8. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts

Per serving: 563kcals, 22.4g fat (5.4g saturated), 6g carbs (1.6g sugars), 72.9g protein, 0.9g fibre, 0.256g sodium