Copycat Swiss Chalet BBQ Sauce

READY IN: 9mins
Recipe by KP in Canada

This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!

Top Review by jkwojcik

This is a terrific recipe as written. I saw it on another site with 1 tablespoon ketchup listed as a substitution for the tomato juice, and I used this instead since I did not have tomato juice on hand. I also read the ingredients on the Swiss Chalet packets last time I ordered them from amazon, and saw it included chicken fat. So this time, I rendered the chicken fat that comes attached to the cavity of the chicken by removing it and cooking it on low heat until it melted. I added 2 (scant) tablespoons of the fat instead of the vegetable oil and let it simmer for about 20 minutes to really let the flavors meld. This tasted as close as close to the original as I have ever tried. Thanks for posting such a great recipe!

Ingredients Nutrition


  1. Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
  2. cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
  3. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.
  4. Mix cornstarch and water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

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