Prepare covered charcoal grill. When coals are medium hot and covered with gray ash, place drip pan in center at bottom of grill. Arrange hot coals at either end of drip pan. If using gas grill, follow manufacturer's directions for indirect grilling.

Remove giblets from chicken.

Combine oil, curry, salt and pepper; rub roaster inside and out with mixture. Place one lime half in cavity.

Place roaster breast side up on grill over drip pan. In small bowl, combine chutney and juice from other half of lime. Baste roaster with chutney mixture during last 15 to 20 minutes of cooking.

Cook, covered, 2 to 2 1/2 hours until PERFECT ROAST® Thermometer pops up and juices run clear when thigh is pierced. A thermometer inserted in thickest part of thigh should register 180°F. Remove and discard PERFECT ROAST® Thermometer before carving. Serve with Grilled Tropical Fruit.

Grilled Tropical Fruit In large bowl, combine juice of 1 lime, 1 tablespoon oil, 2 teaspoons curry and 2 teaspoons brown sugar.

Peel and slice assorted fresh tropical fruit; add to bowl.

Grill with roaster last 10 minutes.