Authentic Upstate Spiedies: A Taste of Home

The smell of oregano and basil, mingling with the smoky char of grilled meat, instantly transports me back to summer evenings in Upstate New York. My grandfather, a proud son of Endicott, would fire up his ancient grill, the air thick with anticipation. The aroma alone was enough to make our mouths water, knowing that soon we’d be devouring juicy, flavorful spiedies, piled high on soft Italian bread. These weren’t just sandwiches; they were a taste of home, a symbol of family and tradition.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 15-20 minutes
• Total Time: 24 hours 45 minutes (includes marinating time)
• Servings: 4-6
• Dietary Type: Varies depending on bread used (can be gluten-free)

Ingredients

• 2-3 lbs boneless chicken breasts
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ cup white vinegar (or ¼ cup dry white wine)
• 3 garlic cloves, finely chopped or pressed
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon garlic salt
• 1 tablespoon mint leaf, crushed
• ½ teaspoon salt
• ½ teaspoon cracked black pepper
• Sliced Italian bread, for serving (Roma Bakery bread from Upstate NY is the gold standard, if available)

Equipment Needed

• Large bowl or zip-top bag
• Cutting board
• Knife
• Garlic press (optional)
• Measuring cups and spoons
• Kabob skewers (metal or wooden)
• Grill

Instructions

1. Begin by preparing the chicken. Dice the boneless chicken breasts into approximately 1-inch cubes. Uniformity in size ensures even cooking on the grill.
2. In a large bowl, prepare the marinade. Combine the olive oil, lemon juice, white vinegar (or dry white wine), garlic (finely chopped or pressed), dried parsley, dried basil, dried oregano, garlic salt, crushed mint leaf, salt, and cracked black pepper. Whisk the ingredients together until well combined, creating an emulsified mixture.
3. Add the diced chicken to the marinade, ensuring all the pieces are well coated. Gently stir to distribute the marinade evenly. For optimal marinating, transfer the mixture to a zip-top bag, removing as much air as possible before sealing. This ensures maximum contact between the marinade and the chicken.
4. Refrigerate the marinating chicken for at least 24 hours. This extended marinating time is crucial, as the acidic components of the marinade not only tenderize the chicken but also partially “cook” it, infusing it with flavor from the inside out. A longer marinating time (up to 48 hours) will result in even more tender and flavorful spiedies.
5. After the marinating period, remove the chicken from the refrigerator. Thread the marinated chicken onto kabob skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.
6. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
7. Place the skewered chicken on the preheated grill. Grill for approximately 15-20 minutes, turning frequently to ensure even cooking on all sides. The chicken is done when it is firm to the touch and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
8. Remove the cooked spiedies from the grill and let them rest for a few minutes before serving.
9. To serve, slide the grilled spiedies off the skewers and onto slices of fresh Italian bread. The bread acts as a sponge, soaking up the flavorful juices from the chicken.
10. Serve immediately and enjoy!

Expert Tips & Tricks

• Marinating Time is Key: Don’t skimp on the marinating time! The longer the chicken marinates, the more tender and flavorful it will be. 24 hours is good, 48 is even better.
• Use High-Quality Olive Oil: The quality of your olive oil will impact the overall flavor of the spiedies. Opt for a good quality extra virgin olive oil.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to 165°F (74°C).
• Bread Matters: Authentic spiedies are served on sliced Italian bread. If you can get your hands on Roma Bakery bread from Upstate NY or Raleigh NC, you’re in for a real treat. But any good-quality, soft Italian bread will do.
• Make-Ahead Tip: The chicken can be marinated ahead of time and stored in the refrigerator for up to 2 days. This is a great way to save time when you’re ready to grill.
• Freezing: Marinated chicken freezes well. Bag it in zip lock bags and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.

Serving & Storage Suggestions

Serve spiedies immediately after grilling, while they are still hot and juicy. Pile the chicken generously onto slices of Italian bread. Spiedies are traditionally served plain, allowing the flavor of the marinade and the grilled chicken to shine through. However, you can also add your favorite toppings, such as diced onions, peppers, or a drizzle of hot sauce.

Leftover spiedies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over medium heat or in the microwave. Be careful not to overcook the chicken when reheating, as it can become dry.

Spiedies are best enjoyed fresh, but you can freeze cooked spiedies for up to 2 months. Allow them to cool completely before transferring them to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	120mg	40%
Sodium	500mg	21%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	50g	100%

Variations & Substitutions

• Lamb or Pork: While chicken is a popular choice, traditionally, spiedies were made with lamb or pork. Feel free to substitute either of these meats for the chicken.
• Gluten-Free: To make gluten-free spiedies, simply serve them on gluten-free bread or lettuce wraps.
• Spicier Spiedies: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicier kick.
• Vegetarian Spiedies: Marinate firm tofu or tempeh in the spiedie marinade and grill until heated through. Serve on bread with your favorite vegetarian toppings.
• Wine Variation: Experiment with different types of dry white wine in the marinade to subtly alter the flavor profile. A crisp Sauvignon Blanc or a dry Riesling can add interesting nuances.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken for longer than 24 hours?
A: Yes, you can marinate the chicken for up to 48 hours in the refrigerator. The longer marinating time will result in even more tender and flavorful spiedies.

Q: Can I use dried mint instead of fresh mint?
A: While fresh mint is preferred, you can use dried mint as a substitute. Use about 1 teaspoon of dried mint for every tablespoon of fresh mint.

Q: What is the best way to grill spiedies?
A: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the spiedies for approximately 15-20 minutes, turning frequently to ensure even cooking.

Q: Can I bake the spiedies in the oven?
A: Yes, you can bake the spiedies in the oven. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through.

Q: What should I serve with spiedies?
A: Spiedies are traditionally served on sliced Italian bread, but you can also serve them with your favorite sides, such as coleslaw, potato salad, or pasta salad.

Final Thoughts

These Authentic Upstate Spiedies are more than just a recipe; they’re a taste of tradition and a reminder of simpler times. I encourage you to try this recipe and experience the unique flavors of Upstate New York. Feel free to experiment with different variations and substitutions to create your own signature spiedies. And don’t forget to share your creations with friends and family! Pair them with a cold craft beer or a glass of local wine for the full Upstate experience. Enjoy!