DIY Dry Rub:<\/strong> Use your favorite rub or make your own by using seasonings like black pepper, brown sugar, onion powder, garlic powder, chili powder, and kosher salt.<\/p>\n\n\n\nLarge Cutting Board: <\/strong>Make prepping and cutting up the meat easy with quality and decently sized cutting board.<\/p>\n\n\n\nPlastic Container: <\/strong>Store your leftovers in an air tights plastic container.<\/p>\n\n\n\n <\/figure>\n\n\n\nHow to Make Keto Smoked Chicken<\/h3>\n\n\n\n Prep the smoker. <\/strong>Preheat the smoker to 300 degrees Fahrenheit.<\/p>\n\n\n\nPrep the chicken.<\/strong> Pat the chicken dry using paper towels then flip the chicken so the breasts are facing down on the cutting board. Use the kitchen shears and cut just to the right of the backbone until the chicken is split. Then remove the backbone by cutting down the oppisite side of the bone. Pro-Tip:<\/strong> Save the backbone for stock.<\/p>\n\n\n\n <\/figure>\n\n\n\nContinue prepping the chicken.<\/strong> Now that the backbone is removed spread the chicken open and find the wishbone on the back of the chicken make small cuts just to the outside of the wishbone following along the ribcage to separate the breast and leg quarter.<\/p>\n\n\n\nRepeat for the other half of the chicken.<\/strong> Once the chicken is removed from the rib cage cut the skin and fully seperate the half chicken and set aside. Repeat the process for the other half so you are left with 2 semi deboned chicken halves<\/p>\n\n\n\nSeason the chicken.<\/strong> Season the half chickens on both sides liberally with both seasoning blends making sure to get underneath the wings and on all the meat.<\/p>\n\n\n\nSmoke the chicken.<\/strong> Place the half chicken's skin side up on the pellet grill and smoke for about 2 hours at 300 degrees F.<\/p>\n\n\n\nSpray the chicken while cooking.<\/strong> Spray the chicken very 30-45 minutes with cooking oil for extra crispy juicy skin. <\/p>\n\n\n\nRest, slice, and serve!<\/strong> Once chickens reach an internal temperature of 165 degrees F. let the chickens rest on a cutting board for 5-10 minutes before slicing and serving.<\/p>\n\n\n\nRecipe Notes<\/h3>\n\n\n\n The serving size for this perfectly cooked chicken is \u00bc of the chicken. The leg quarter will be the juicer part of the meat and have a higher fat content than digging into the wing or the breast.<\/p>\n\n\n\n
The size of your chicken may affect the cook time. Make sure the internal temperature reaches 165 degrees to ensure it is done.<\/p>\n\n\n\n <\/figure>\n\n\n\nSmoked Half Chicken Cooking Tips and Variations<\/h2>\n\n\n\n Leftovers:<\/strong> Smoked Half Chicken makes some of the best chicken salad you will ever try. I have a grilled chicken salad recipe<\/a> on my grilling website that can easily be made keto.<\/p>\n\n\n\nStorage:<\/strong> Chicken refrigerates great in a sealed container for about 5 days making this a great meal prep option.<\/p>\n\n\n\nReheating:<\/strong> you can reheat the smoked half chicken in your oven or air fryer. I recommend spraying the outside with a little cooking spray and bake\/air fry for about 15-20 minutes until hot.<\/p>\n\n\n\nOven\/ Air Fryer Cooking:<\/strong> Not everyone has a smoker but you can still use this method to cook your half chickens. You can Roast the half Chickens at 375 Degrees F. For about 90 minutes until the chicken reaches an internal temp of 165 degrees F.<\/p>\n\n\n\nSoup and Stock:<\/strong> Make sure to keep the backbone and carcass after trimming the chicken. this makes fantastic stocks, gravy, and soups.<\/p>\n\n\n\nWood Pellets<\/strong>: I always prefer a blend of different would pellets. Fruitwoods like apple or cherry are great and hickory and oak are great for all-purpose smoking. the only wood I normally try to avoid is mesquite because it can be overpowering.<\/p>\n\n\n\n <\/figure>\n\n\n\n