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Grilled chicken spiedie on a roll.

Grilled Chicken Spiedies

These flavorful chicken bites make the perfect sandwich for anytime!

Course Lunch, Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 1476 kcal
Author Barbara Tidwell


  • 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


  1. 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.

  2. 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.

  3. Preheat an outdoor grill for high heat and lightly oil the grate.

  4. 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.

  5. 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.

  6. 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.

  7. 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.