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Roast Chicken with Apple and Curry
Direct/Medium
For the spice paste:
2 tablespoons vegetable oil
1 teaspoon brown sugar
1
⁄
2
teaspoon chili powder
1
⁄
2
teaspoon curry powder
1
⁄
2
teaspoon granulated garlic
1
⁄
2
teaspoon dry mustard
1
⁄
2
teaspoon kosher salt
1
⁄
2
teaspoon ground black pepper
1 whole chicken, 3
1
⁄
2
to 4 pounds
1
⁄
2
cup apple juice
To make the spice paste: In a small bowl, mix the spice paste ingredients until evenly distributed.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
Remove and discard any excess fat from the body cavity of the chicken. Rinse the chicken under
cold water and pat dry with paper towels. Rub the spice paste evenly over the outside of the
chicken. Place the chicken in a bowl, cover with plastic wrap, and refrigerate for at least 2 hours,
or as long as 12 hours.
Pour the apple juice into the Base Cup at the center of the Base. Place the Infuser over the Base
Cup. Hold the chicken with the opening of the body cavity at the bottom and lower the chicken
onto the Infuser. Place the Infusion Cap inside the neck cavity. Tuck the wing tips behind the
chicken’s neck.
Grill the chicken on the roaster over Direct Medium heat until the juices run clear and the
internal temperature in the thickest part of the thigh reaches 82 °C, 45 to 50 minutes. Transfer
the chicken and roaster to a work surface. Allow to rest for 5 to 10 minutes. Using oven mitts,
potholders, or tongs, remove the Infusion Cap from the neck cavity and carefully lift the chicken
off the Infuser. Cut the chicken into pieces and serve warm.
Makes 2 to 4 servings.