Go Back
swiss chalet chicken marinade recipe
Donny Enriquez

Copycat Swiss Chalet Chicken Marinade

A savory, slightly sweet and tangy chicken marinade inspired by the famous Canadian rotisserie chicken chain, built from real pantry spices instead of a hard-to-find packaged mix. Perfect for a whole roast chicken, grilled pieces, or the slow cooker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Marinating 6 hours
Total Time 8 hours
Servings: 6
Course: Main Dish, Marinade
Cuisine: Canadian
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

Dry Spice Blend:
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon salt
Wet Base:
  • 2 cups water
  • 1/4 cup vegetable oil
  • 2 tablespoons tomato paste or ketchup
Protein:
  • 1 whole chicken 4–5 lbs

Equipment

  • Small mixing bowl (for dry spices)
  • Medium mixing bowl or large zip-top bag (for marinade)
  • Whisk
  • Roasting pan
  • Meat thermometer

Method
 

  1. Whisk together all the dry spice ingredients in a small bowl until evenly combined.
  2. In a separate bowl or large zip-top bag, combine the water, vegetable oil, and tomato paste, mixing until fully dissolved.
  3. Stir the dry spice blend into the wet base until fully combined and pourable.
  4. Pat the chicken dry and poke holes all over the skin and thighs with a fork or knife tip.
  5. Place the chicken in a bag or deep dish, pour the marinade over it, and refrigerate for at least 6 hours or overnight.
  6. Remove the chicken from the marinade and roast at 350°F for about 20 minutes per pound, basting with pan drippings every 30–40 minutes, until internal temperature reaches 165°F.
  7. Rest the chicken, tented with foil, for 10–15 minutes before carving.

Video

Notes

Storage: Refrigerate leftover roasted chicken for up to 4 days; reheat gently at 300°F or in the microwave.
Freezing: Freeze marinated raw chicken in its marinade for up to 3 months; thaw in the fridge before roasting.
For rotisserie, grilled, slow cooker, or quick weeknight versions, see the Variations section in the full blog post.
If tomato paste isn't on hand, ketchup works as a substitute in equal amounts.