Grilled Chicken Spiedies Recipe
Spiedies originated in Binghamton, New York, and are popular across the city and surrounding area. Chunks of meat marinade in a vibrant garlicky sauce overnight or longer before being grilled to perfection. In upstate New York, they’re so popular that there’s an annual summer festival celebrating all things spiedies, complete with a cook-off.
Grilled Chicken Spiedies Recipe
If you love chicken, then you're going to love this Grilled Chicken Spiedies Recipe! These skewers are perfect for a summer cookout and are so easy to make.
Equipment
Ingredients
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 4 medium Italian sandwich buns
- 1 cup lemon juice
- ¼ cup white vinegar
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- ½ cup extra-virgin olive oil
- salt and pepper to taste
Instructions
- Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.
- Preheat grill to high.
- Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
- Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.
- Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.
