If you follow us on Instagram, you know that we’re doing the keto diet. You’re probably sick of us posting about it all the time: “Eat some carbs, already!” Well, no. Not yet. Except that we did meet extended family for ice cream recently, and we cheated to try a honeycomb ice cream from Betty Rae’s Ice Cream, and it changed our world. Amazing.
We don’t ordinarily crave carbs because we’re eating so well. We’ve got a helluva rotation going with beef short ribs, crispy chicken thighs, medium-rare steak, pan-seared salmon, and this gem: DIY rotisserie chicken.
Rotisserie chicken. You might think of it as that serviceable meal picked up last minute at the local supermarket. You aren’t sure how long it sat warming in the display case. Honestly, you don’t care. You’re tired. You’re hungry. It’s fine.
And, that rotisserie chicken is exactly that: fine. But this rotisserie chicken—spit-roasted in our backyard–is much, much better. It’s damn fine. Stated alternatively, it’s bet-your-ass fantastic. And it’s a keto super food.
The key is to use a rub without carbs, which is easier than you’d think. We’ve tried Old Bay, Slap Ya Mama All Natural Cajun Seasoning, and Cowtown The Squeal Hog Rub. Each taste fantastic on a cooked bird. Try them all. Pick your favorite. You do you.
The name of this meal should reveal that you do need a gadget. Actually, two. A grill and a rotisserie. We’ve got a Weber Spirit and a Weber rotisserie. The process will go smoother with a meat thermometer, a third gadget, so you know when it’s cooked and ready to eat.
Keto Rotisserie Chicken
Ingredients
- A whole chicken
- Carb-free seasoning
Directions
Coat the chicken in seasoning. Don’t forget to make slits in the skin and slip seasoning between the skin and meat. This step, often overlooked, generates tons of flavor. Tie down the legs and wings with butcher’s twine to keep everything snug.
Slide the chicken on the rotisserie spit and secure it. Mount the spit on the rotisserie and turn on the motor to start it spinning. For our grill, we need to remove the grill grates and the middle flavorizer bar to give the chicken enough clearance. We also use a metal smoker box with wood chips to impart smoky flavor.
Cook the chicken over medium heat, about 400°F, with the grill door closed. After about an hour, begin testing with a meat thermometer. Remove when the chicken hits 165°F in a couple different spots. Let it rest for 10 minutes, then butcher and serve it.
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