Originally published on May 18, 2018
I love Swiss Chalet. And I love copycat recipes. Why it’s taken me so long to bring the two together and recreate Swiss Chalet’s quarter chicken meal at home, I have no idea. Now, I don’t have a rotisserie. And I don’t even know anyone that does. If the same is true for you, don’t let that stop you. Just prepare the chicken and when ready to cook, do it all in the oven. It will still turn out tasting quite like the Swiss’ rotisserie. I think the secret is really in the marinade. And that sauce? Now that is pretty darned close to Swiss Chalet sauce.
Ingredients for the chicken:
- 4 quarter chickens
- 2 tablespoons vegetable oil
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons tomato juice
- 1 1/2 teaspoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 cup water
- Salt, to taste
Ingredients for Chalet sauce:
- 3 cups chicken broth
- 1/4 cup tomato juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 1/2 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1 bay leaf
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
Directions:
1.) Mix all the ingredients for the chicken, except for the chicken quarters, in a large resealable bag or bowl. Combine thoroughly then add chicken. Place in fridge for at least 6 hours or overnight.
2.) When chicken is finished marinating, preheat oven to 425 degrees. Remove chicken from the marinade, allowing excess to drip off, and place on baking sheet. Sprinkle with your desired amount of salt (I usually use between one and two teaspoons) and place in preheated oven and bake for about 45 minutes, until chicken is tender and completely cooked through.
3.) While the chicken is cooking, prepare the sauce. Pour all sauce ingredients except lemon juice, cornstarch, water, and vegetable oil into the pan. Whisk to combine all ingredients.
4.) Bring the mixture to a boil. Reduce heat and simmer for about 10 minutes to reduce slightly.
5.) Remove bay leaf and stir in lemon juice. Mix cornstarch with 1 tablespoon of cold water and stir into the sauce. Whisk the sauce constantly until thickens then add vegetable oil.
6.) Serve quarter chicken with sauce on the side, and enjoy!