This chicken spiedie recipe disapppeared practically before it made it to the plate. I had no idea this skewered chicken with Italian dressing would be so popular.
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Ever made a chicken spiedie recipe? This simple dish, that became popular in the Southern tier of upstate New York, is just marinated chicken that can be eaten straight off the skewer or placed on soft Italian bread.
Notice I used the word just which just doesn’t do this grilled chicken justice. LOL!
I love chicken and have found countless recipes to love, but this recipe has summer written all over it and I know you will love it.
Table of Contents
Why I Love This Chicken Spiedie Recipe
Thanks to the traditions of Italian immigrants I now have a chicken marinade I could eat every day.
Simple to mix up, this spiedie sauce can also be used as salad dressing.
In fact I made a double batch of it, just so I could enjoy it on my favorite tomato salad.
I’ll have you know I made more than 1.5 lbs of boneless, skinless chicken thighs and breasts and they disappeared between three people.
Did I mention Alex is home? I guess he needed to fortify himself before climbing Kit Carson and Challenger Peak with his brother-in-law!
It’s always nice to try a new recipe and feel such immediate love!
FAQ’s
What are spiedies?
Spiedies are skewers of grilled meat cooked on a spit over charcoal. Thought to have been brought by an Italian immigrant in the 1920’s to upstate New York, the chicken spiedie became the most popular spiedie (vs pork or lamb) in 1987 where it is served at the Spiedie Fest Balloon Rally.
What does spiedie mean?
Spiedie is the Italian word for spit. Spiedies are now grilled on skewers.
What are chicken spiedies?
Chicken spiedies are chunks of chicken marinated in an Italian dressing often consisting of lemon juice, olive oil and white vinegar. Add in fresh herbs and garlic cloves and serve over a slice of Italian bread or a soft roll.
Marinade Ingredients and Substitutions For Chicken Spiedies
Fresh garlic cloves finely chopped or grated
White Wine Vinegar or Fresh Lemon Juice or half and half!
Chopped Peppadew Peppers – found in the grocery section with the olives (These give a sweet, spicy flavor but if you don’t have these use a pinch of red pepper flakes to taste. Banana Peppers can also be substituted.)
Mayonnaise- I prefer Hellman’s or Blue Ribbon
Sugar
Oregano- Fresh or dried (Italian parsley, basil and mint can also be added as well as thyme or dill.)
Olive Oil
Skinless, boneless chicken thighs or breasts
How To Make This Chicken Spiedie Recipe
Begin by making the marinade.
Combine the garlic, vinegar, peppers, mayonnaise, sugar, oregano and oil in a medium bowl.
Season with salt and pepper.
Transfer half of the marinade to a small jar and reserve for a side salad or make this chicken again.
Slice chicken thighs and breasts lengthwise into strips and place chicken in a large ziplock bag with the other half of the marinade.
Marinate and chill up to 1 day. I marinated my chicken for 6 hours and it turned out heavenly.
How To Grill Chicken Spiedies
Preheat gas grill to medium-high heat and clean the grill grate with grill brush before oiling the grate. (A charcoal grill can aslo be used)
Thread the chicken strips onto metal skewers leaving space so the chicken skewers cook evenly.
Season with salt and place skewers on grill, turning occasionally until cooked through, about 8 to 10 minutes.
I like to dunk the cooked chicken in the remaining marinade for extra flavor.
How To Serve Chicken Spiedies
Chicken spiedies are often served on plain sub rolls but I served the chicken cubes over rice.
Garnish with lemon zest or serve with extra lemon wedges and some fresh oregano leaves or more of your favorite herbs.
Roasted lemon potatoes would make a great accompaniment as would a salad with fresh grilled vegetables tossed with the reserved marinade.
Add some peppers and onions to the skewers and you have amazing shish kebab!
To tired to whip up this simple marinade? We all have those days!
Check out Lupo’s original marinade, or the State Fair marinade which is easily found at grocery stores.
Hope you enjoy this easy chicken spiedie recipe with a garlic Italian marinade that makes everything from salad to chicken and pork taste significant.
I can’t figure out why it took me so long to make it, but I am sure glad I did!
More Chicken Recipes To Enjoy
Old Fashioned Grilled Barbeque Chicken
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Grilled Chicken Spiedies
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 3–4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
Chicken spiedies, marinated with an Italian style garlic, vinegar and olive oil marinade disppear fast. Tangy and addicting these chicken bites deserve their fame!
Ingredients
1 large garlic clove, minced fine or grated
5 T white wine vinegar or use 2.5 T of vinegar and 2.5 T of fresh lemon juice
2 T chopped peppadew peppers
1 T mayonnaise
1 T sugar
2 t dried oregano or 1 T fresh chopped
1/2 c olive oil
1.5 lbs boneless, skinless chicken breasts or thighs
4 – 6 metal skewers
Instructions
Whisk garlic, vinegar, peppers, mayonnaise sugar and herbs together with olive oil in a large 4 cup mixing cup or medium bowl. Season with salt and pepper and add other herbs to taste.
Transfer half of this marinade or vinaigrette to a small bowl or jar and refrigerate until ready to serve.
Cut chicken thighs and breasts lengthwise into 1″-1 1/2″ wide strips-about 2-3 strips per thigh and 4 per breast.
Combine chicken and 1/2 of the marinade in a large ziplock bag. Turn to coat and chill or marinate, turning occasionally for up to 1 day.
When ready to prepare, remove from fridge and thread onto skewers. Discard used marinade. Preheat grill to medium-high heat. Brush grill and spray or brush with oil. Place chicken skewers on grill and turn occasionally until golden brown and cooked through, about 6 – 8 minutes. Drizzle with a little more marinade and serve.
Notes
See serving suggestions in post. Spiedies can be prepared with pork or lamb chunks but cooking times may change. These also make great shish kebab.
Thanks Bon Appetit for inspiration!
