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!
Recipe
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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
Instructions
- Mix the oil, garlic, basil, oregano, lemon zest, salt, pepper and pepper flakes in a large bowl.
- Take 2 Tbsp of the oil mixture and place into another bowl and set aside.
- 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.
- Whisk together mayo, vinegar and lemon juice with the 2 Tbsp of oil mixture set aside earlier.
- Remove the chicken and thread onto metal skewers.
- Heat your gril for 10 minutes on high.
- Clean and oil your cooking grate. Place the skewers on the grill, turning frequently. Cook for 10-15 mintues.
- Remove from grill and allow chicken to rest for at least 5 minutes.
- Grill the rolls on grill for a few seconds each. Remove quickly or they will burn.
- Remove the chicken from the skewers directly on the rolls. Drizzle with mayo sauce mixture.
Did you make my Chicken Spiedies?I want to see! Upload an image below with your rating and comments, share on Instagram and tag @TheLittleKitchn, and be sure to use the hashtag #thelittlekitchenrecipes.
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Jamie says
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! :*
Julie (thelittlekitchen) says
@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.
Anonymous says
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!
Julie (thelittlekitchen) says
@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.
Janie says
This looks delicious!
Anonymous says
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.
Crepes of Wrath says
Looks simple, healthy, and really tasty! I love finding things that my husband will also want to eat (haha)!
steph says
Wow – this looks great! I will make this soon – we eat LOTS of chicken in our house! Thanks for sharing.
Julie (thelittlekitchen) says
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.
Matt - Starting to Cook says
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!