Swiss Chalet Chicken Marinade (copycat) Recipe
That rotisserie-chicken smell is mostly the marinade: a little onion, a little tomato, a touch of sweetness and a warm hint of allspice and ginger. This copycat soaks a whole chicken overnight, then roasts it until the skin turns deep golden, no rotisserie oven required.
Best for: Sunday dinner and big-batch leftovers · Pairs with: our Swiss Chalet sauce and a bowl of chicken noodle soup
Why this marinade works
- Onion salt and tomato: savoury and slightly tangy, the backbone of the flavour.
- Brown sugar: helps the skin colour as it roasts.
- Poke the bird: a few fork holes let the marinade work past the skin.
💡 Chef's tip
Marinate overnight for the best flavour. Six hours is the minimum, and a short soak tastes noticeably milder.
⚠️ Heads up
The marinade has touched raw chicken. Stop basting well before the chicken is done and never serve it as a sauce unless it has been boiled.
Nutrition per serving (estimate)
- Serving size: 1/4 of the chicken (meat and skin)
- Calories: 450 calories
- Protein: 40 g
- Carbohydrates: 3 g
- Fat: 30 g
- Sodium: 450 mg
Our estimate from the ingredients, assuming only part of the marinade's salt is absorbed. It is not the restaurant's published figure.
Frequently asked questions
-
Can I use chicken pieces instead of a whole chicken?
Yes. Marinate bone-in thighs or quarters the same way and roast at 375°F for 45 to 55 minutes, until they reach 165°F.
-
I don't have tomato soup mix. What can I use?
Whisk in 1 teaspoon of tomato paste instead. It gives a similar tomato note.
-
Can I cook it on a rotisserie?
Yes. Use the same marinade and cook at 350°F until the thickest part of the thigh reaches 165°F, usually about 2 hours for a larger bird.
More from Swiss Chalet
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Marinade
Method
- 1
Mix the marinade
In a large resealable bag or deep dish, whisk the water, oil, onion salt, tomato soup mix, brown sugar, garlic powder, thyme, ginger, savory, paprika, dry mustard and allspice until the sugar and mix dissolve.
- 2
Marinate
Poke the chicken all over with a fork so the marinade can get in. Add it to the bag, turn to coat and refrigerate at least 6 hours, ideally overnight, turning once or twice.
- 3
Heat the oven
Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 375°F with a rack in the lower third.
- 4
Roast
Lift the chicken out of the marinade, let the excess drip off and set it breast side up on a rack in a roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting with a little of the marinade for the first hour only, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F.
- 5
Rest and serve
Rest the chicken for 15 minutes, then carve. Spoon the pan juices over the meat and serve with fries, rolls and a dipping sauce.
More from Swiss Chalet
Was this page helpful?
Help improve this recipe for others.