Our family loves this chicken recipe and it is perfectly portioned for us with 4 adults and 2 little ones. There is never anything left but the carcass when I make this. And I make a soup with the carcass the next day; nothing goes to waste!
Bea's Swiss Chalet Style Rotisserie Chicken
My favourite 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 the 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.
- 1.8 kg whole chicken
- 2 tbs vegetable oil
- 1 tbs onion salt
- 1 tsp garlic powder
- 2 tsp dehydrated tomato powder
- 1 1/2 tsp brown sugar
- 1/2 tsp dried thyme
- 1/4 tsp ground ginger
- 1/4 tsp savoury
- 1/4 tsp paprika
- 1/4 tsp dry mustard powder
- 1/4 tsp ground allspice
- 1 cup water
- Pour all the ingredients except the chicken in plastic bag and mix well.
- 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.
- Cook chicken in rotisserie oven or on rotisserie in BBQ until completed cooked and you have an internal temp of 165 degrees.
- 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.