Chicken

Chicken Spiedies

Spiedies are an Upstate New York specialty.  You can probably find them on any menu in a Binghamton NY restaurant

The story I’ve been told is that Italian immigrants introduced Speidies in Upstate NY in the 1920’s. The term “Spiedie” comes from the Italian word spiedini referring to cubes of meat cooked on a skewer

The meat was marinated for days, grilled and served on hoagie rolls

As Spiedies grew a following, a smart young entrepreneur bottled and sold the marinade further increasing the popularity for this delicious sandwich

You can use whatever meat you’d like… pork, chicken, beef, venison or lamb.  The marinades also vary, but all include vinegar, oil and spices

Here’s the Simply Sunday version of Chicken Spiedies

Since this is such a great recipe for a large crowd or party, we’re using 6 pounds of boneless, skinless chicken.  Trim off the fat and cut into approximately one inch cubes

Feel free to cut the recipe in half if you have fewer people

Now let’s mix up the marinade.  I use a combination of olive oil, white vinegar, lemon juice, fresh garlic, kosher salt, black pepper, garlic powder, oregano and basil

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 Put your cubed chicken in a gallon plastic bag and stand in a bowl to help keep it steady

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Pour in all marinade ingredients, press out the air, zip tight and massage the dressing so all of the chicken is covered

Place on a sheet pan in your fridge overnight or up to 3 days.  The longer you marinate the chicken, the more flavor will be imparted

Every once in a while, flip the bag over and massage the chicken in the bag to make sure the marinade is evenly dispersed

It’s grill day!

I like to make some extra spiedie sauce the day I’m serving the chicken.  Just about half of what you made for the marinade.

Soak wooden skewers in water for a few hours so they don’t burn

Thread each chicken cube onto a skewer and place on the grill heated to 400 degrees F

Flip each skewer after about 2 1/2 minutes.  Grill another 2 to 3 minutes depending upon the size of the chicken cubes

Toss the cooked chicken cubes in the extra Spiedie sauce you made and serve up on a toasted hoagie roll alongside some Simply Sundays Pickled Jalapenos

Secretly, I’d like to add a slice of cheese but don’t want to incite an angry crowd of Spiedie Traditionalists

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Enjoy!

Simply Sundays! ~ Chicken Spiedies

  • Servings: 10-12
  • Difficulty: Easy
  • Print

Ingredients

6 pounds of boneless, skinless chicken breast

2 cups olive oil

1 cup white vinegar

2 tablespoons lemon juice

6 cloves garlic

1 tablespoon kosher salt

1 tablespoon dried basil

1 tablespoon garlic powder

2 teaspoons dried oregano

1 teaspoon black pepper

*note – For serving, you can make 1/2 recipe for marinade if desired

Directions

6 pounds of boneless, skinless chicken trimmed of fat and cut into approximately one inch cubes; place into a gallon plastic bag

Add olive oil, white vinegar, lemon juice, kosher salt, black pepper and dried herbs to the chicken; press the air out of the bag, zip tight and massage the dressing so all of the chicken is covered

Place on a sheet pan in your fridge overnight or up to 3 days; Every once in a while, flip the bag over and massage the chicken in the bag to make sure the marinade is evenly dispersed

Soak wooden skewers in water for a few hours so they don’t burn; thread each chicken cube onto a skewer and place on the grill heated to 400 degrees F

Flip each skewer after about 2 1/2 minutes.  Grill another 2 to 3 minutes depending upon the size of the chicken cubes

Serve the Chicken Spiedies on a toasted hoagie roll

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