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How to Make Grilled Chicken Spiedies - A Step-by-Step Guide

Grilled Chicken Spiedies are a delicious and flavorful dish that originated in upstate New York, specifically the Binghamton area. This iconic dish features marinated pieces of chicken grilled on skewers and served as a sandwich on a roll. The marinade is the star of the show, infusing the chicken with a tangy, herbaceous flavor that is sure to delight your taste buds.

The origins of spiedies can be traced back to Italian immigrants who settled in the Binghamton area in the early 20th...

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Ingredients

  • ¾ cup white wine vinegar
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ cup fresh mint leaves
  • 6 cloves garlic
  • 4 teaspoons white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 3 pounds boneless skinless chicken thighs, cut into 3 pieces
  • 6 skewers
  • 6 Italian-style hoagie buns

Information

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Additional Time: 1 day
  • Total Time: 1 day 27 mins
  • Servings: 6
  • Yield: 6 skewers

  • Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
  • Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
  • Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
  • Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

    • Nutrition

    875 cal.

    • Total Fat: 41g
    • Saturated Fat: 9g
    • Cholesterol: 140mg
    • Sodium: 1278mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 50g
    • Vitamin C: 8mg
    • Calcium: 228mg
    • Iron: 7mg
    • Potassium: 590mg

    Categories

    Marinade recipes
    Skewered recipes
    Grilling recipes
    Sandwich recipes
    Appetizer recipes