Bea's Swiss Chalet Style Rotisserie Chicken

6
Servings
5m
Prep Time
2h
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 recipe yields 6 servings
OK

Nutritional

  • 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 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 Farenheit until the chicken has an internal temperature of 165 degrees Fahrenheit when poked in the thickest part of the leg.

Tips & Variations


No special items needed.

Related

MKH

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)

TwisSis

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)

Daily Inspiration

We really enjoyed this delicious chicken -- it turned out really moist. I marinated the chicken overnight to maximize the flavor of the marinade and it only took about an hour and 15 minutes to cook in the rotisserie, Will definitely make this chicken again. Nancy : )

(1 Mar 2015)

ForeverMama

Scrumptious! The marinating time went beyond the overnight mark because I was so busy, therefore; it marinated for 48 hours and it came out lovely as can be. Though I don't own a rotisserie, I trussed the chicken breast-side down and placed it in a roasting pan with a rack. Roasted for 25 minutes at 450 degrees F, turned the chicken over, breast-side up; then lowered the temp to 325-degrees F. In total the chicken cooked 18 minutes per pound until internal temp. reached 160 degrees F. It came out juicy and lovely and we all enjoyed it. Thank you QueenBea for a wonderful winner!

review by:
(18 Jan 2015)

dienia b

really good recipe juice full flavor

review by:
(22 Nov 2014)

Mikekey

I had reveiwed this over at "brand X" but decided to review it here. With Bea's permission, I used game hens. Turned out delicious. Cannot get the tomato soup mix anymore so subbed tomato bouillion powder I found in the Mexican food store. To compensate for the salt, I used onion powder instead of onion salt. Cooked on my very old tabletop Farberware rotisserie.

review by:
(18 Nov 2014)