Swiss Chalet (type) Rotisserie Chicken Sauce
In Angelo’s words
Living in western New York we’re fortunate to border Canada, home of the Swiss Chalet Restaurant based chain. The Swiss Chalet chicken restaurant chain is a Canadian based company with restaurants throughout Canada and northern parts of the United States. We are glad to have a couple in our area and frequent them often. We thoroughly enjoy their rotisserie chicken served with their own very popular BBQ sauce. Of course they are not about to share that recipe with the world, but many have tried to emulate it. If you never had their specialty chicken, you don’t know what you’re missing.
If you have a rotisserie attachment for you outside grill, you might want to try one of the Swiss Chalet “look alike” recipes listed below – and even if you don’t have the rotisserie attachment, using the sauce as a marinating and cooking on the grill will prove to be a real treat.
“The recipe listed on left of the table below originally appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet’s rotisserie barbecue sauce. Home economist Kay Spicer created the winning recipe.”
Recipe 1
Original Recipe Printed in the Toronto Star
Yield: Makes about 3 cups
Ingredients
Method
Directions: (for winning entry)
- Variation: Amazing Rotisserie BBQ Sauce, in “Amazing Rotisserie Chicken BBQ Sauce”
- Variation: Anne’s Improved Recipe
Note: The directions are pretty much cut and dry and may also be used for Anne’s recipe.
Recipe 2
Anne’s Improved Recipe
Ingredients
- A variation of: Original Recipe Printed in the Toronto Star
- Variation: Amazing Rotisserie BBQ Sauce, in “Amazing Rotisserie Chicken BBQ Sauce”
Anne’s note: This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Anne says she tried the posted winning entry recipe and didn’t like it, so it became her mission to perfect it. And she proudly states she thinks she did so with her improved version (listed on the right side of the above table.”
Note the similarity with only slight variations in the recipes. Though both are good, you would have to be familiar with the original Swiss Chalet recipe to accurately judge which you feel is closest in flavor. Though I feel the later may have a slight edge, the winning entry is definitely a winner. I can’t quite put my finger on what makes one preferable over the other, you may have to try them both. So you’ll have to be the final judge to decide which one your taste buds prefer.
You can also buy the sauce from the Swiss Chalet if you are near a location, there is nothing like the real thing.
Our Thanks to The Toronto Star and Anne for making these available.
Family notes
None yet. Notes from the family will appear here, signed and dated, and kept apart from Angelo’s words.
From the archive
Restored · 2012 capture- Originally published
- , 1:37 pm, on angelobiondo.com by Angelo Biondo (post No. 212)
- Filed under
- Chicken Recipes, Pasta Recipes
- Restored from
- Internet Archive capture of — view the original page
- Original notice
- Copyright © AngeloBiondo.com™ (2009)
- Transcription
Angelo’s words are unchanged, spelling included.
- The two recipes were printed side by side in a table, followed by Anne’s note and the shared directions. Here each recipe is its own card: the directions stay with the Toronto Star recipe they were written for (“for winning entry”), and Anne’s note and Angelo’s comparison follow her recipe.
- Anne’s recipe included method lines inside its ingredient column (“simmer for 5 – 10 minutes”). They are kept in place, as printed.
- Not carried over
- A spam link (“Cialis”) injected into the phrase “look alike” by a site compromise.
- A duplicated fragment (“to The Toronto Star and Anne for making these available.”) repeated after the thank-you line.
- One reader comment (24 June 2009).