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!
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!