Chicken Spiedies

Imagine sinking your teeth into juicy, marinated chicken grilled to perfection, served on a skewer or tucked into a slice of soft Italian bread. That’s the magic of Chicken Spiedies—a dish that’s as fun to eat as it is flavorful. With bold garlic and herb undertones balanced by a zesty marinade, this recipe captures the taste of summer cookouts, but it’s just as comforting in the middle of winter. The aroma alone, with its garlicky, herby notes wafting through the air, is enough to make anyone’s mouth water.

Behind the Recipe

Chicken Spiedies hold a special place in my heart because they embody community and tradition. I first discovered them at a lively summer fair, where lines of people waited patiently for their turn to grab a sandwich overflowing with marinated chicken. The simplicity of the recipe hides a wonderful truth: when you give chicken time to soak in a well-balanced marinade, it becomes something extraordinary. Every time I prepare this dish, I’m reminded of those bustling gatherings where the grill was always the star of the show.

Recipe Origin or Trivia

The Spiedie hails from Binghamton, New York, where Italian immigrants brought their love of skewered and marinated meats. The word “spiedie” comes from the Italian word spiedo, meaning spit or skewer. Originally, lamb was the star protein, but chicken, pork, and beef quickly became popular adaptations. Today, spiedies are synonymous with community barbecues, and there’s even an annual Spiedie Fest in Binghamton celebrating this beloved dish.

Why You’ll Love Chicken Spiedies

Here’s why Chicken Spiedies are bound to win you over:

Versatile: Serve on skewers, in sandwiches, or over salads.
Budget-Friendly: Uses affordable chicken breast or thigh cuts.
Quick and Easy: The prep is simple—the marinade does most of the work.
Customizable: Experiment with different herbs or proteins.
Crowd-Pleasing: Perfect for backyard gatherings and parties.
Make-Ahead Friendly: Marinade can be prepared a day in advance.
Great for Leftovers: Tastes delicious reheated or repurposed.

Print

Chef’s Pro Tips for Perfect Results

These insider tips guarantee spiedie perfection every time:

1. Marinate Overnight: The longer the chicken soaks, the more flavorful and tender it becomes.
2. Cut Uniform Pieces: Evenly sized cubes ensure even cooking on the grill.
3. Don’t Overcook: Chicken should be juicy inside with light char outside.
4. Use Wooden Skewers Carefully: Soak them in water for 30 minutes to prevent burning.
5. Rest Before Serving: Let the chicken sit for a couple of minutes to lock in juices.

Kitchen Tools You’ll Need

A few basic tools make this recipe easy to master:

Mixing Bowl: To prepare and hold the marinade.
Sharp Knife: For cutting chicken into uniform cubes.
Cutting Board: A sturdy surface for prepping ingredients.
Skewers: Wooden or metal skewers for grilling.
Grill or Grill Pan: Essential for that smoky, charred flavor.
Tongs: To flip and handle skewers safely.

Ingredients in Chicken Spiedies

Every ingredient plays an important role in building this classic flavor profile.

1. Chicken Breasts or Thighs: 2 pounds, cut into 1-inch cubes. The protein base for the skewers.
2. Olive Oil: ½ cup. Helps infuse flavors and keeps chicken moist.
3. Lemon Juice: ¼ cup, freshly squeezed. Adds brightness and tang.
4. Garlic: 4 cloves, minced. Provides bold savory depth.
5. Fresh Parsley: 3 tablespoons, chopped. Brings freshness and color.
6. Dried Oregano: 2 teaspoons. Infuses a Mediterranean touch.
7. Dried Basil: 1 teaspoon. Adds subtle sweetness.
8. Salt: 1 teaspoon. Enhances all the flavors.
9. Black Pepper: ½ teaspoon, freshly ground. Gives gentle heat.
10. Red Pepper Flakes: ¼ teaspoon (optional). For a light kick.

Ingredient Substitutions

Here are a few swaps if you need them:

Chicken: Use pork tenderloin or lamb for a traditional twist.
Olive Oil: Substitute with avocado oil or sunflower oil.
Lemon Juice: Try lime juice or white wine vinegar.
Parsley: Swap with cilantro for a fresher bite.
Dried Oregano: Use thyme or rosemary for variation.

Ingredient Spotlight

Chicken Breasts: Lean and tender, they soak up marinades beautifully, delivering a juicy bite when grilled.

Lemon Juice: This citrus powerhouse not only adds zesty flavor but also helps tenderize the meat.

Instructions for Making Chicken Spiedies

Here’s how to bring this crowd-pleaser to life:

1. Preheat Your Equipment:
   If using a grill, preheat to medium-high heat. For stovetop, heat a grill pan until hot.
2. Combine Ingredients:
   In a mixing bowl, whisk together olive oil, lemon juice, garlic, parsley, oregano, basil, salt, pepper, and red pepper flakes. Add chicken cubes and coat well.
3. Prepare Your Cooking Vessel:
   Cover the bowl and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
4. Assemble the Dish:
   Thread marinated chicken cubes onto skewers, leaving a little space between each piece.
5. Cook to Perfection:
   Grill skewers for 8–10 minutes, turning occasionally until the chicken is cooked through with light char marks.
6. Finishing Touches:
   Remove skewers from the grill and let rest for 2 minutes.
7. Serve and Enjoy:
   Serve hot on skewers or slide the chicken into fresh Italian bread with a drizzle of extra marinade.

Texture & Flavor Secrets

What makes Chicken Spiedies so irresistible is the combination of tender, juicy meat and smoky grill marks. The marinade infuses every bite with herbaceous freshness, while the citrus adds a tang that balances the richness of the olive oil. The result is a flavor explosion that’s light, zesty, and deeply satisfying.

Cooking Tips & Tricks

• Marinate overnight for the best depth of flavor.
• Don’t crowd the skewers—leave space for even cooking.
• Use fresh lemon juice instead of bottled for brightness.
• Reserve a little marinade (before adding raw chicken) for drizzling after cooking.

What to Avoid

To keep your spiedies at their best:

• Don’t under-marinade—the flavors won’t penetrate.
• Avoid overcooking, or the chicken will be dry.
• Don’t forget to soak wooden skewers—they’ll burn quickly.
• Never reuse marinade that touched raw chicken—set some aside beforehand.

Nutrition Facts

Servings: 6
Calories per serving: 270

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 4–24 hours
Total Time: 25 minutes (plus marinating)

Make-Ahead and Storage Tips

Spiedies are fantastic for prepping ahead. Marinate the chicken the day before grilling for maximum flavor. Cooked spiedies can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove or grill to maintain juiciness.

How to Serve Chicken Spiedies

Traditionally, spiedies are served in soft Italian bread as a sandwich, but the possibilities don’t end there. They’re equally delicious on top of salads, with grilled vegetables, or alongside rice and potatoes. For a lighter option, serve them in lettuce wraps with a squeeze of lemon.

Creative Leftover Transformations

Leftover spiedies can shine in new ways:

• Toss into a pasta salad with veggies and vinaigrette.
• Use as a protein topping for grain bowls.
• Stuff into pita bread with hummus and greens.
• Slice and use in quesadillas or wraps.

Additional Tips

• For smoky flavor indoors, use a grill pan with ridges.
• Garnish with extra fresh herbs before serving.
• Serve with a side of tzatziki or garlic yogurt dip for added freshness.

Make It a Showstopper

To impress guests, serve skewers upright on a platter with lemon wedges and fresh parsley sprigs. Present sandwiches wrapped in parchment and tied with twine for a rustic, picnic-ready vibe.

Variations to Try

• Classic Lamb Spiedies: Use lamb cubes for a traditional twist.
• Herb Explosion: Add rosemary and thyme to the marinade for bolder flavor.
• Spicy Spiedies: Increase red pepper flakes or add cayenne for heat.
• Citrus Blend: Mix lemon and orange juice for a bright twist.
• Mediterranean Style: Serve with olives, feta, and pita instead of bread.

FAQ’s

Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely—thighs stay even juicier on the grill.

Q2: How long should I marinate the chicken?
A2: At least 4 hours, but overnight is best.

Q3: Can I cook these indoors without a grill?
A3: Yes, use a grill pan or bake in the oven at 400°F until done.

Q4: What kind of bread is best for spiedies?
A4: Soft Italian bread is traditional, but pita or sub rolls also work.

Q5: Can I freeze marinated chicken for later?
A5: Yes, freeze in the marinade for up to 2 months.

Q6: How do I know when the chicken is done?
A6: Internal temperature should reach 165°F and juices should run clear.

Q7: Can I make this recipe without skewers?
A7: Yes, just grill the chicken pieces directly on a grill pan.

Q8: What side dishes pair well with spiedies?
A8: Potato salad, grilled vegetables, and coleslaw are great options.

Q9: Can I make this recipe dairy-free?
A9: Yes, the marinade is naturally dairy-free.

Q10: Why are they called spiedies?
A10: The name comes from the Italian word spiedo, meaning skewer or spit.

Conclusion

Chicken Spiedies are more than just skewered chicken—they’re a celebration of tradition, flavor, and togetherness. With their tangy marinade, smoky char, and versatility, they’re the kind of dish that brings people to the table and keeps them coming back for seconds. Trust me, once you try these, you’ll understand why they’ve earned legendary status.

watch how to make Chicken Spiedies