Bea's Swiss Chalet Style Rotisserie Chicken

Prep Time
Cook Time
2h 5m
Ready In

"My favorite way to have chicken is rotisserie style and I absolutely love Swiss Chalet Chicken. I wanted to make this at home and played around with this recipe for quite a while before I was happy with it. This is as close as I can get to the Famous “Swiss Chalet” Rotisserie Style Chicken. The prep time for this recipe does not include to marinating time. Also, depending on the BBQ or rotisserie oven you are using, the cook time will vary. Cook the chicken until the juices run clear. If you cannot find the dehydrated tomato soup mix, the same amount of ketchup works well also. Serve this with my Swiss Chalet Dipping Sauce recipe for the full Swiss Chalet experience. #recipe425"

Original is 6 servings


  • Serving Size: 1 (277.6 g)
  • Calories 260.2
  • Total Fat - 9.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 544.3 mg
  • Sodium - 1327.1 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.2 g
  • Protein - 40.2 g
  • Calcium - 28.5 mg
  • Iron - 5.8 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pour all the ingredients except the chicken in plastic bag and mix well.

Step 2

Add the chicken, shake and swish the bag around to make sure the chicken is well coated; let stand at least 6 hours or overnight refrigerated.

Step 3

Cook chicken in rotisserie oven or on rotisserie in BBQ until completed cooked and you have an internal temp of 165 degrees.

Step 4

Step 5

NOTE:If you do not have a rotisserie this can also be done in the oven or in the BBQ over indirect heat. Place the chicken on a rack in a roasting pan and cook uncovered at 400 degrees Fahrenheit until the chicken has an internal temperature of 165 degrees Fahrenheit when poked in the thickest part of the leg.


No special items needed.

19 Reviews


This was so flavorful...I cooked in my Char Broil's the first time I cooked something in it that was marinated in a brine (liquid)...there was a huge about of liquid in the drip pan...the meat came out so moist that I didn't think the hubby would enjoy it...but he loved it...he normally likes his chicken and turkey on the dry side...made this delicious dish for "Billboard"..."FYC"...and " B'Zazzled" tag games...


review by:
(1 Apr 2023)


Great mix of spices resulting in a fabulous tasting chicken!


review by:
(29 Dec 2020)


I can't find savoury, may I ask what it is? I did find a recipe to make savory seasoning, is that it? Please advise and thank you.


review by:
(25 Aug 2020)


Oh yes, this chicken is so yummy! We love the flavors so much!


review by:
(2 May 2020)


I'm glad I gave this a try! Both the chicken and the sauce were close enough to satisfy a urge for Canadian style Swiss Chalet or St. Hubert chicken--saves a 7-10 hour drive.


review by:
(4 Sep 2018)


Made as written for the FYC Tag Game – I say “as written” because it’s largely true, but there were parts of the recipe that seemed open to interpretation & I opted to get creative. I do not have a rotisserie, so I marinated my whole chicken overnight & oven roasted it per your instructions. There was no mention of discarding the marinade & doing so seemed a shame to me, so I put it in the bottom of the roasting pan & let the lovely chicken drippings join it there. When the chicken was done, I removed it to a serving platter & covered it w/foil to rest & be rewarmed later. Then I added a mixture of bite-sized potatoes, carrot sections, cauliflower florets, quartered large mushrooms & onion wedges to the roasting pan & braised them in the liquid combo w/added roasted garlic. This was such a delicious way to serve potatoes & veggies w/your tasty chicken. In some ways, this recipe reminded me of your “Beer Braised Ribs” that we loved so much. Thx for sharing this recipe w/us.


review by:
(26 Sep 2016)

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