Chicken spiedies are an Upstate New York specialty (specifically Southern Tier) which deserve to be enjoyed everywhere! These long marinated, char-grilled cubes of meat are delicious and should be the centerpiece of your next cookout.
Hello, all.
Today I’m here to talk to you about spiedies! It’s okay if you haven’t heard about them before – they are quite regional, but definitely worth trying no matter where you are.
Basically a bunch of Italians moved to Binghamton, NY and starting sharing their recipes for skewered meat. These are called spiedino, which locally became known as spiedies and here we are. š These days there’s a fest, usually in the summer, with all sorts of great recipes and fun times.
What is a Spiedie?
- Italian American Skewers. As I mentioned above, this is a type of recipe brought over by Italian immigrants and changed, much like parmigiana recipes became chicken parmesan here.
- Chunks of Meat. Traditionally lamb, also beef and pork, with chicken becoming more popular recently. There also have been some forays with tofu!
- Long Marinated. How long depends on your protein. Two-three days is common with lamb or beef while chicken takes about a day.
- Bread. You can use a slice of Italian bread or some good rolls, but either way you want something to wrap around the meat and soak up the juices.
- All About the Meat. Traditionally it’s grilled meat on bread. That’s it. You can add stuff, and I like to, but you don’t have to.
What do you need?
- Chicken Breast – Two pounds of meat cut into 1 inch cubes.
- Marinade – This is a mix of olive oil, vinegar, lemon juice, and spices.
- Fresh Herbs – Basil and mint are key. Use 1/4 cup of fresh chopped herbs.
- Bread – I like a nice, soft roll here.
- Optional Extras – Grilled onions and sliced tomatoes.
How to make this
To make chicken spiedies, marinate the meat overnight in a zesty dressing then skewer and grill until charred and cooked through. Serve on buns with extra unused marinade.
1. Marinate
Mix together all your marinade ingredients – oil, vinegar, lemon juice, honey, spices. Immediately remove a portion (about half a cup) to reserve for drizzling.
Now mix the remaining marinade with the chicken and the fresh herbs. Let that sit in a covered container in the fridge for 18-24 hours.
Tip: For best flavor get it marinating the night before you are going to grill.
2. Grill
When you’re ready, get your grill good and hot. Skewer up the meat while you are waiting and toss the used marinade.
Grill up any veggies you are having, like peppers or onions. Then grill up the chicken over a hot flame until cooked through, which is 160F.
Equipment
- I use a Thermapen instant read thermometer to check the temp.
- And these flat kebab skewers to keep the chicken from rotating around.
3. Eat
Once your kebabs are done, take the meat off the skewers and pile them on buns along with some fresh herbs, any veggies, and a drizzle or two of reserved marinade.
Grilled Food on Sticks
If you try my recipe for Grilled Chicken Spiedies, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
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– Stay Safe, Annemarie
Grilled Chicken Spiedies
Ingredients
- 2 lb boneless skinless chicken breast, cut into 1-inch cubes
- 4 Italian rolls
- 1 large white onion, sliced
- 1 large tomato, sliced
Marinade/Dressing
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 4 cloves garlic, minced (or 1/2 tsp garlic powder)
- 4-5 tbsp mix of: fresh mint, basil, oregano, parsley, thyme
- 2 tsp honey
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Mix together the marinade ingredients until fully combined. Reserve 1/2 cup of the marinade to use as dressing for the sandwiches.
- Combine the remaining marinade with the chicken in either a nonreactive sealed container or a large sealable plastic bag. Refrigerate overnight 18-24 hours before you plan to cook.
- Heat your grill on high. While it's heating, thread the cubes of meat onto skewers. (If using bamboo make sure they have soaked for at least 30 minutes.)
- Reduce the heat to medium (or use the cooler side of the grill). Toss the onions with a little olive oil and kosher salt. Put them in a grill basket and grill, covered, until they are a bit blackened and softened. This will take about 10-12 minutes. Remove and set aside.
- Bring the grill back to high. Grill the chicken skewers, turning 2-3 times, for about 10 minutes, or until the meat is cooked through and has reached 160F on a thermometer.
- Serve the chicken with the grilled onions and sliced tomatoes on rolls. Drizzle over some of the reserved dressing.
Notes
- Dried Herbs: If you switch to dried, use about 1 teaspoon of each.
- Additions: You can grill up some sliced peppers with the onions and a little crispy lettuce on the bun is nice too.
- Herbs: Use a mix of the fresh herbs you have on hand. I always use basil and mint and then add others based on my herb garden and fridge.
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