This Rotisserie Chicken is moist, tender and flavorsome thanks to a couple of extra steps along the way. Enjoy this recipe for dinner, double it and use the leftover shredded chicken for lunch, casseroles, or salad!
If you follow us on Instagram, you will have seen a sneak peek of this Rotisserie recipe cooking on our grill.
Brining is essential for moist, tender roast chicken, and is something that I’ve been doing for a long time. Brined chicken will retain its juiciness even after sitting in a bain-marie at over 65C/150F for 2 hours.
This Rotisserie Chicken recipe makes 4 serves. 1 serving is ¼ of the chicken and has 1g net carbs.
Store leftover Rotisserie Chicken in the fridge for up to 4 days. We recommend removing the meat from the bones before freezing up to 3 months.
Rotisserie Chicken Ingredients
- ½ Gallon of Water
- ⅓ cup of Salt
- 1 whole Chicken
- 1 small Onion, quartered
- 4 cloves of Garlic, halved
- 1 tablespoon of Oil
- 2 tablespoons of Keto BBQ Rub
How to Make Rotisserie Chicken
- Add the water and salt to a large container. Choose a container that will completely submerge the chicken and also fit in your fridge.
- Add the chicken to the water, ensuring it is completely covered. Place in the fridge overnight.
- Remove the chicken from the brine, drain, and pat dry with paper towels.
- Fill the cavity with the onion and garlic.
- Massage the olive oil into the skin, followed by the Keto BBQ Rub.
- Truss your chicken to tie the legs together and prevent the wings from burning. Leave at room temperature for 10-20 minutes for the flavors to infuse.
- Preheat your grill to 200C/390F, we use a Weber Summit e-470!
- Secure your chicken onto the rotisserie with a rotisserie fork at each end, with the skewer through the cavity. Don’t forget to tighten those screws!
- Carefully place the rotisserie skewer onto your grill and switch on the motor. Place a disposable foil tray under the chicken to catch the juices.
- Turn off the burners directly under the chicken, and reduce the heat of the outer burners to maintain a temperature between 180C/355F and 200C/390F.
- Cook your chicken with the lid down for 1.5-2 hours, checking progress after 1 hour. The chicken is ready when the internal temperature reaches 75C/165F – test both the breast and thigh.
- Carefully remove your rotisserie. Remove the forks and skewer from the chicken and rest for 10 minutes before serving.
- Carve and serve with Garlic Green Beans, Cauliflower Mash, or your favorite sides!
Seasoned Rotisserie Chicken
This Rotisserie Chicken is moist, tender and flavorsome thanks to a couple of extra steps along the way. Enjoy this recipe for dinner, double it and use the leftover shredded chicken for lunch, casseroles, or salad!
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Print Pin Share EmailServings: 4 servings
Calories: 392kcal
Unit Conversion
Ingredients
- ½ Gallon Water
- ⅓ cup Salt
- 1 whole Chicken
- 1 small Onion quartered
- 4 cloves Garlic halved
- 1 tablespoon Olive Oil
- 2 tablespoons Keto BBQ Rub
Instructions
- Add the water and salt to a large container. Choose a container that will completely submerge the chicken and also fit in your fridge.
- Add the chicken to the water, ensuring it is completely covered. Place in the fridge overnight.
- Remove the chicken from the brine, drain and pat dry with paper towels.
- Fill the cavity with the onion and garlic.
- Massage the olive oil into the skin, followed by the Keto BBQ Rub.
- Truss your chicken to tie the legs together and prevent the wings from burning. Leave at room temperature for 10-20 minutes for the flavors to infuse.
- Preheat your grill to 200C/390F, we use a Weber Summit e-470!
- Secure your chicken onto the rotisserie with a rotisserie fork at each end, with the skewer through the cavity. Don’t forget to tighten those screws!
- Carefully place the rotisserie skewer onto your grill and switch on the motor. Place a disposable foil tray under the chicken to catch the juices.
- Turn off the burners directly under the chicken, and reduce the heat of the outer burners to maintain a temperature between 180C/355F and 200C/390F.
- Cook your chicken with the lid down for 1.5-2 hours, checking progress after 1 hour. The chicken is ready when the internal temperature reaches 75C/165F - test both the breast and thigh.
- Carefully remove your rotisserie. Remove the forks and skewer from the chicken and rest for 10 minutes before serving.
- Carve and serve with Garlic Green Beans, Cauliflower Mash, or your favorite sides!
Nutrition
Calories: 392kcal | Carbohydrates: 2g | Protein: 31g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 9569mg | Potassium: 308mg | Fiber: 1g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious Keto Chicken Recipes; try our;
- Keto Garlic Butter Chicken
- Keto Indian Chicken Curry
- Keto Garlic Chicken Stir Fry
- Keto Chicken Broccoli Cheese Casserole
To make a larger batch of this Rotisserie Chicken recipe adjust the servings above.
