Grilled chicken spiedies are a delicious marinated chicken, grilled to perfection and eaten on a bun. Spiedies are delicious and fun and your family will be talking about them for days.
What Are Chicken Spiedies
What the heck is grilled chicken spiedies? I am not usually one to follow a lot of trends but I was curious one day about recipe trends so I Googled “Recipe Trends”. That was when I came across chicken spiedies (pronounced ‘spee-dees’). I had to Google what the heck chicken spiedies were? According to Wikipedia a chicken spiedie is:
“The spiedie is a sandwich local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled on spits (if steel skewers are used, they are called “spiedie rods”) over a charcoal pit.”
AllRecipes.com describes them this way.
“The term ‘spiedie’ (SPEE-dee) comes from ‘spiedo,’ the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it’s amazing!”
What Does A Chicken Spiedie Taste Like?
So they had me at grilled chicken spiedies, they drew me in with the marinade, and I fell in love once I tasted them. You are so going to love these too. The red pepper gives it some spiciness, the garlic is awesome (I love tons of garlic), you get a hint of the lemon juice, and the freshness of the mint leaves. If you do just one thing with grilling this summer, make it these. You will not be disappointed.
How to Make Chicken Spiedies
So now I know what a Spiedie is, and I am intrigued. I want to try this strongly marinated sandwich. This brought me to search the internet for a recipe. Low and behold the first page of my Google search for grilled chicken spiedies brought up AllRecipes.com. Which it usually does. Boy, I wish this website had such good search results. I would quit my day job. LOL Seriously though, this recipe was highly rated so I thought I should start with this and make it my own. The only problem was, this recipe was so good, I didn’t know how to change it for the better. So I decided to switch up how it gets served. The idea came to me that these should be served on a pita roll with some tangy coleslaw. I have my second batch marinating in the refrigerator now. I think I will try it this way. The other thing you can do is add a little mayonnaise or Miricle Whip to the bun. That way the bun is less dry.
How to Make Grilled Chicken Spiedies
As far as how to make grilled chicken spiedie, just toss the marinade together, cut your chicken or whatever meat you care to use into one to two-inch cubes and marinate for at least 24 hours. Then skewer the meat and grill it up for about 15 minutes, turning frequently. It is that simple. What makes this such a great camping or outdoor recipe is not that it gets grilled, but that you could start this at home, toss the zip lock in a cooler for a day or two and grill it up at your leisure. You could use a campfire to grill them or just toss them in a pan over a camp stove (grilling is better). What a great way to enjoy a quick and easy hot lunch out in the woods.
How to Cook Chicken Spiedies On The Grill
To make grilled chicken spiedies is pretty simple. Remove the chicken from the marinade and save the excess marinade. Next, use skewers and toss about 5 or 6 pieces of meat on each skewer. Note if you are using wooden skewers to soak them for several minutes before you use them. Then toss them on the grill for about 15 minutes turning them often. You want to see a little bit of char on the meat, this adds flavor. While the meat is grilling, place the excess marinade in a saucepan and bring to a slow simmer for a few minutes. Since the raw chicken was in the marinade, it needs to be fully cooked before using it. Now when the chicken is ready, spread a little of the sauce on the bun, then place the bun around the chicken on the skewer and pull it off. You can add a little more sauce if you like or if you prefer, maybe a little mayonnaise or some other favorite condiment.
Grilled Chicken Spiedies were so good, I made them again the next day. This time when we served them we wrapped them in a flour tortilla shell, with spinach and tomato. Bell peppers or cucumbers are really good with these too. The possibilities are endless in the ways you can serve spiedies. I’m planning on a pizza in the near future so stay tuned for that. I am developing the recipe for that post now. I can’t wait!
Grilled Chicken Spiedies
These flavorful chicken bites make the perfect sandwich for anytime!
- 3/4 c white wine vinegar
- 1/2 c olive oil
- 1/4 c freshly squeezed lemon juice
- 1/2 c fresh mint leaves
- 6 cloves garlic
- 4 tsp white sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp freshly ground black pepper
- 2 or 3 lb boneless skinless chicken thighs
- 4 to 6 metal or wood skewers (soak wood skewers)
- 4 to 6 medium Italian-style hoagie buns
- 3 slices pita bread - optional
- 1 c coleslaw - optional
- 2 tbsp mayonnaise or Miracle Whip - optional
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 the chicken 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 marinades. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Optionally, cut a piece of pita bread in half and carefully open it. Place half a cup of coleslaw in the pita, then the spiedie meat, then another half cup of coleslaw. Serve immediately.