Bea's Swiss Chalet Style Rotisserie Chicken Recipe

Step by Step Method

Step 1

Pour all the ingredients except the chicken in a re-sealable plastic bag and mix well.

Step 2

Add the chicken, shake and swish the bag around to ensure the chicken is well coated; Seal the bag, taking out as much air as possible. Let stand at least 6 hours or overnight refrigerated.

Step 3

Cook the chicken in a rotisserie oven or on a BBQ until it is cooked through and has an internal temperature of 165 degrees.

Step 4

*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.

Tips

No special items needed.

TeresaS

This was so flavorful...I cooked in my Char Broil Grill...it'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...

CharleeTheChef

Great mix of spices resulting in a fabulous tasting chicken!

Dichele

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.

FarmerMary

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

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.

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.