Chicken Spiedies Recipes

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" LUPO'S " CHICKEN SPIEDIES



I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.

Provided by Dr Nick

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 -3 chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 -4 sandwich buns

Steps:

  • Dice chicken breasts into 1" cubes.
  • Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
  • Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  • Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
  • Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
  • Enjoy!

GRILLED CHICKEN SPIEDIES



Grilled Chicken Spiedies image

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT27m

Yield 6

Number Of Ingredients 14

¾ cup white wine vinegar
½ cup olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh mint leaves
6 cloves garlic
4 teaspoons white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds boneless skinless chicken thighs, cut into 3 pieces
6 skewers
6 Italian-style hoagie buns

Steps:

  • Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
  • Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
  • Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
  • Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g

CHICKEN SPIEDIES



Chicken Spiedies image

Spiedies originated in Binghamton, New York, and are a mainstay in the city and surrounding region. Chunks of meat marinate overnight or longer in a bright garlicky dressing and are grilled to perfection. They're so popular in upstate New York that there's an annual summer festival celebrating all things spiedies, including a cook-off.

Provided by Adam Dolge

Categories     Healthy BBQ & Grilled Chicken Breast Recipes

Time 35m

Number Of Ingredients 12

¼ cup lemon juice
¼ cup white-wine vinegar
6 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 ½ teaspoons dried oregano
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
½ cup extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
4 medium Italian sandwich buns

Steps:

  • 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.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 31.3 g, Cholesterol 62.7 mg, Fat 22.9 g, Fiber 2.3 g, Protein 28.3 g, SaturatedFat 3.3 g, Sodium 702.7 mg, Sugar 2.1 g

SPIEDIES



Spiedies image

Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.

Provided by JOYBOWES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes

Steps:

  • Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
  • Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g

CHICKEN SPIEDIES



Chicken Spiedies image

Originally Italian, these kebobs are popular in the Binghamton/Rochester/Syracuse/Elmira, NY area. They are great for tailgate parties!! Other options for meat are lamb, pork, beef, and vension. If you use pork, use tenderloin. If you use beef, use a more tender cut so it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for three or four days. Mixing two or more meats is very tasty also. NOTE: This is a tangy sauce, actually a vinaigrette. It will marinate anywhere from 1 to 3 pounds of meat.

Provided by Stephanie Z.

Categories     Chicken

Time 40m

Yield 16 serving(s)

Number Of Ingredients 15

2 bay leaves (crumbled up)
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon rosemary
8 small fresh garlic cloves, minced
1/2 cup lemon juice
1/2 cup salad oil or 1/2 cup fruity olive oil
3/4 cup red wine vinegar
1 teaspoon pepper
3 teaspoons salt (or to taste)
3 lbs boneless skinless chicken breasts
3 bell peppers, cut into 1 inch pieces (any color)
2 onions, cut into 1 inch pieces
16 Italian rolls or 16 slices Italian bread

Steps:

  • Cut chicken into skewer size cubes, about 1.5 inches or so.
  • Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
  • Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
  • Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
  • Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
  • To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
  • DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
  • To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
  • You can also eat them right off the skewer.
  • They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.

CHICKEN SPIEDIE



Chicken Spiedie image

Provided by Food Network

Time 12h30m

Yield 6 servings

Number Of Ingredients 4

2 1/2 pounds boneless, skinless chicken breasts
1 (16-ounce) bottle marinade (recommended: Spiedie, available in grocery stores)
Butter, softened
6 steak rolls

Steps:

  • Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
  • Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
  • Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

DUSTIN'S CHICKEN SPIEDINI



Dustin's Chicken Spiedini image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 6

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

SPIEDIES



Spiedies image

Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     dinner, lunch, barbecues, sandwiches, main course

Time P1DT25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square
Kosher salt and black pepper, to taste
1 cup extra-virgin olive oil
¾ cup red wine vinegar
Zest of 1 lemon
¼ cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)



Chicken Spiedies (Marinated Chicken on a Bun) image

Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.

Provided by Tyler Kord

Categories     Chicken     Sandwich     Dinner     Lunch     Vinegar     Dairy Free     Soy Sauce

Number Of Ingredients 16

1⁄3 cup (80ml) vegetable oil
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60ml) distilled white vinegar
2 garlic cloves
2 sprigs fresh mint
2 sprigs fresh dill
1⁄2 tablespoon kosher salt
1 teaspoon low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon ground cardamom
1 1⁄2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks
4 super-soft hero rolls, split lengthwise
Shredded iceberg lettuce, chopped tomatoes, chopped white onion, sliced pepperoncini, and chopped olives

Steps:

  • In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
  • Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
  • Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
  • To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

SPIEDIES



Spiedies image

Spiedis is a traditional Italian dish featuring skewered meat grilled like kabobs, then wrapped in Italian bread and eaten like a sandwich. The seasonings in this recipe work well with pork, beef, lamb, poultry and other meats. -Gertrude Skinner, Binghamton, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 cup canola oil
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/2 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2-to 2-inch cubes
Italian rolls or hot dog buns

Steps:

  • In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill meat, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.

Nutrition Facts : Calories 323 calories, Fat 22g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 156mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

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From instructables.com


SPIEDIES (CHICKEN) - BIGOVEN
Spiedies (Chicken) recipe: Try this Spiedies (Chicken) recipe, or contribute your own. Add your review, photo or comments for Spiedies (Chicken). …
From bigoven.com


CHICKEN SPIEDIES (LEMON- AND HERB-MARINATED GRILLED CHICKEN …
2018-08-09 Place chicken in large resealable plastic bag. Pour in marinade, seal, and toss to combine. Place in refrigerator and allow to marinate for at least overnight, up to 3 days. When ready to cook, thread chicken onto skewers, dividing meat equally between each skewer. Light one chimney full of charcoal.
From seriouseats.com


GRILLED CHICKEN SPIEDIE PIZZA - DAMN FINE DISHES
2017-07-14 Sprinkle chopped onions, chopped red peppers, and chicken on the pie. Place slices of zucchini on top and sprinkle with about 2 tablespoons of parmesan or asiago cheese. Sprinkle the rest of the mozzarella cheese on the pie. Place the pie in the oven for 15 to 20 minutes. Check for doneness at 15 minutes.
From damnfinedishes.com


WHAT GOES WELL WITH CHICKEN SPIEDIES? LET'S TRY 5 THESE BEST SIDE ...
2022-04-14 Tzatziki. Check Price. Serving tzatziki sauce with chicken spiedies is a match made in heaven. Tzatziki is a common cucumber yogurt dipping sauce for spiedies, made by combining strained plain yogurt, minced garlic cloves, lemon juice, salt and finely chopped fresh dill leaves. The cooling and refreshing yogurt sauce is the perfect compliment ...
From cookindocs.com


CHICKEN SPIEDIES – INSPIRED2COOK.COM
2009-06-16 Chicken Spiedies-recipe from Cook’s Country Magazine. These grilled sandwiches are upstate New York’s best-kept secret. To help the marinade flavors penetrate the chicken, we pricked the raw meat all over with a fork before marinating. We next cut the chicken into small cubes to expose more surface area to the marinade. Adding lemon zest to ...
From inspired2cook.com


FLAVORFUL GRILLED CHICKEN SPIEDIES - DAMN FINE DISHES
2017-06-02 Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag.
From damnfinedishes.com


GRILLED CHICKEN SPIEDIES - JUST A LITTLE BIT OF BACON
2021-07-23 To make chicken spiedies, marinate the meat overnight in a zesty dressing then skewer and grill until charred and cooked through. Serve on buns with extra unused marinade. 1. Marinate Mix together all your marinade ingredients – oil, vinegar, lemon juice, honey, spices. Immediately remove a portion (about half a cup) to reserve for drizzling.
From justalittlebitofbacon.com


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