By: Angelo Biondo
Last month I posted the original winning recipe in the Toronto Star and Anne’s Improved Rotisserie Chicken Sauce. I made both recipes following the instructions for each to the letter. I thought both were excellent and received many complements on both of them.
However, neither of them was exactly what I was looking for. I still craved for that flavor found only in Swiss Chalet’s Rotisserie BBQ sauce. Using a combination of both recipes and adlibbing along the way, I discovered what I believe to be an acceptable replacement – or at the very least a great substitute for Swiss Chalet’s featured sauce. It is also the version which everyone seems to like best. My 7 yr. old grand-daughter Taylor calls it Amazing Sauce so good she can drink it, and so the name:
Amazing Rotisserie BBQ Sauce:
Ingredients:
3 C. water
4 chicken bouillon cubes
¼ C. Tomato Juice
1/8 C Worcestershire
1 ½ tsp paprika
1 tsp granulated raw sugar (brown)
¾ tsp basil, (dried)
¼ tsp salt (optional to taste)
(cubes should provide enough)
½ tsp Thyme, (dried)
½ tsp Oregano, (dried)
1 tsp poultry seasoning
1 tsp parsley, (dried)
½ tsp dry mustard
¼ tsp Ground Ginger
¼ tsp onion powder
2+ Bay leafs, (dried)
4 – 6 drops Tabasco Sauce
Directions: (pretty much cut and dry)
- Mix all of the liquids together in a suitable sauce pan and place on medium to low burner.
- Add the dry ingredients and bring to a boil
- Mix about 1 tbsp cornstarch to water, mix well and pour into sauce while stirring. If necessary add additional cornstarchmixture to thicken to taste.
Bonus Recipe:
Note: As always when handling fresh meat, read and use the safe handling instructions on the packaging. Those instructions are there by law and for your protection. With the many food recalls of late due to salmonella contamination, its wise to be careful.
A little trick I use to aid in sealing in the flavor and juices when cooking outdoors on the grill. I make a chicken rub or marinade to prep the chicken pieces for the grill, consisting of:
- ½ C Olive oil
- 6 – 8 cloves of fresh garlic
- 1 tbsp Poultry seasoning
- ½ tsp salt
- ½ tsp pepper, (optional)
Directions:
Mix all ingredients in a blender and blend for 15 to 20 seconds or until garlic is liquefied.
- Brush the mixture on each piece of chicken thoroughly with a pastry brush before placing on grill.
- Cook for 1 minute on each side to seer and seal in the juices at high heat
- Reduce flame to medium heat and baste chicken with the Rotisserie Chicken BBQ sauce
- Turn several times while cooking, basting chicken with each turn
- Cook for 20 to 30 minutes or until done. Chicken is cooked when you can insert a knife in the thickest part of the meat and the fluids come out clear. Or if not sure, cut open and make sure you see no pink.
Serve chicken with a side cup of heated Amazing Rotisserie BBQ Chicken Sauce for dipping.
Enjoy!
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