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Spiedies

Spiedies, have you ever heard of them? I never had until I bought an America’s Test Kitchen Best of 2010 magazine issue. According to the magazine, they are upstate New York’s best kept secret. They are so easy to make, you won’t believe and they pack so much flavor in each bite.

I guess these sandwiches are served with the sauce and served plain. My husband doesn’t like sauces so he eats them out without and adds provolone cheese, lettuce and tomato. He loves these sandwiches. I have even had the grilled chicken (not on a sandwich) but with couscous complete with the sauce.

This dish is in my top 10 list right now. Hope you enjoy them! If you make them, I’ll bet they will rank high on your list too!


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Chicken Spiedies

Ingredients:

1/2 cup olive oil
2 garlic cloves, minced
2 Tbsp chopped fresh basil
1/2 tsp dried oregano
2 tsp grated lemon zest
1 Tbsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 Tbsp mayo
1 Tbsp red wine vinegar
1 1/2 pounds boneless, skinless chicken breasts (trimmed)
6 (6-inch) sub rolls

Directions:

  1. Mix the oil, garlic, basil, oregano, lemon zest, salt, pepper and pepper flakes in a large bowl.
  2. Take 2 Tbsp of the oil mixture and place into another bowl and set aside.
  3. Prick the chicken breasts with a fork all over on each side. Cut into 1 1/4 inch chunks. Add to large (first) bowl of marinade. Refrigerate and marinate for at least 30 minutes and no longer than 3 hours.
  4. Whisk together mayo, vinegar and lemon juice with the 2 Tbsp of oil mixture set aside earlier.
  5. Remove the chicken and thread onto metal skewers.
  6. Heat your gril for 10 minutes on high.
  7. Clean and oil your cooking grate. Place the skewers on the grill, turning frequently. Cook for 10-15 mintues.
  8. Remove from grill and allow chicken to rest for at least 5 minutes.
  9. Grill the rolls on grill for a few seconds each. Remove quickly or they will burn.
  10. Remove the chicken from the skewers directly on the rolls. Drizzle with mayo sauce mixture.

from The Best of America's Test Kitchen 2010 Cookbook, published 2009


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20 Responses to “Spiedies”

  1. 1
    Matt - Starting to Cook — March 26, 2010 @ 11:50 am

    Love these! I’m definitely making this – I have all the stuff already here and was going to make some chicken Monday. Wasn’t sure of the preparation we were going for – now I know!

    [Reply]

  2. 2
    Julie (thelittlekitchen) — March 26, 2010 @ 12:30 pm

    Matt, I hope you like it! This dish is one of my favorites right now. It’s funny, I have been in a chicken rut for a few years now and I think I’m out of it. :) Let me know how it turns out when you try it.

    [Reply]

  3. 3
    steph — March 26, 2010 @ 3:44 pm

    Wow – this looks great! I will make this soon – we eat LOTS of chicken in our house! Thanks for sharing.

    [Reply]

  4. 4
    Crepes of Wrath — March 27, 2010 @ 5:54 pm

    Looks simple, healthy, and really tasty! I love finding things that my husband will also want to eat (haha)!

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  5. 5
    Anonymous — March 28, 2010 @ 6:44 am

    Actually, they’re downstate NY’s best kept secret. They’re native to the Binghamton NY area – right next to the PA border. They’re also a regular favorite at the NY State Fair.

    [Reply]

  6. 6
    Janie — March 28, 2010 @ 10:34 am

    This looks delicious!

    [Reply]

  7. 7
    Julie (thelittlekitchen) — March 28, 2010 @ 10:48 am

    @steph – You’re welcome. Like I told Matt, we were in a chicken rut, I was bored with making chicken for a while but this recipe along with the grilled lemon chicken recipe on this site are in our top 10!

    @Crepes of Wrath – awesome name for a blog!

    @Guest – Thank you so much. The ATK book & magazine state upstate New York. I thank downstate NY for this wonderful dish!

    @Janie – Thanks! I’m glad it shows through…they are very tasty and very worth trying out.

    [Reply]

  8. 8
    Anonymous — March 28, 2010 @ 8:40 pm

    Well these are good, but as a native of the binghamton area, I have been eating spiedies all my life and unfortunately this is not a recipe for spiedies. Real spiedes have more vinegar and are marinated for DAYS not hours!!! I will have to try the sauce next, which is also a change to the real recipe! But I am glad that even modified spiedies are getting press!

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  9. 9
    Julie (thelittlekitchen) — March 28, 2010 @ 9:23 pm

    @Guest above- thanks for your comment. I should have noted the author (of this recipe in the ATK cookbook) stated that he/she was looking for a modified recipe that didn’t take days. I think the addition of the lemon rind helps the marinating process speed up.

    [Reply]

  10. 10
    Jamie — March 29, 2010 @ 12:13 pm

    I love anything with marinated chicken because it always makes an easy yet really delicious meal. But I love this on a sandwich with that tangy mayonnaise sauce. Excellent recipe! :*

    [Reply]

  11. 11
    Peggy — March 30, 2010 @ 7:50 am

    Crazy, I grew up in upstate New York and never heard of these! They look absolutely delicious though!

    [Reply]

  12. 12
    Sarah @ Mum In Bloom — April 7, 2010 @ 8:23 am

    This looks fantastic and I love your first photo. My husband is always asking for hamburgers for supper so this would be a nice alternative. I used to make something similar where I’d hollow out a baguette and scoop this type chicken mixture inside, top with cheese then broil… yummy. I’m visiting from the Foodie Blogroll and look forward to reading more of your posts :)

    [Reply]

  13. 13
    Kathleen — April 7, 2010 @ 1:21 pm

    These do sound really flavorful and delicious. I’m always looking for new chicken recipes! Love your blog.
    kathleen from http://gonnawantseconds.blogspot.com/

    [Reply]

  14. 14
    Velva — April 7, 2010 @ 9:43 pm

    This looks fabulous. A perfect weeknight supper. Thanks for sharing.

    [Reply]

  15. 15
    megan @ http://www.whatmegansmaking.com — April 7, 2010 @ 11:16 pm

    these look so good! I’ve been trying to find more sandwich recipes for dinner, and this one looks great! I’ve never heard of spiedies before and it looks like i’ve been missing out! I’ll be trying these…i already saved it in my favorites :)

    [Reply]

  16. 16
    raina (The Garden of Yum) — April 8, 2010 @ 7:24 pm

    Hi! I found you on the foodie blogroll. Great blog! Awesome recipe! Thanks.

    [Reply]

  17. 17
    Julie (thelittlekitchen) — April 9, 2010 @ 11:04 am

    Thank you everyone for your very nice comments. I’m so glad I joined foodieblogroll. :)

    [Reply]

  18. 18
    monique — February 18, 2011 @ 9:12 pm

    My girlfriend turned me on to spiedes. She’s from NY. But she makes them into kabobs with onions and peppers. Yum!

    [Reply]

  19. 19
    Kimberly — June 8, 2011 @ 7:45 am

    Yummy!!!!!

    [Reply]

  20. Pingback: Grilled Chicken: On a Plate, In a Sandwich, On a Salad | Aggie's Kitchen

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