Chicken Spiedies: A Taste of Upstate New York

The smell of spiedies grilling always takes me back to summer evenings at my grandmother’s house in Syracuse. The air, thick with humidity and the scent of freshly cut grass, mingled with the tangy aroma of the marinade as it sizzled on the grill. We’d gather on the porch, fireflies dancing in the twilight, impatiently waiting for those succulent skewers to be ready – a true taste of Upstate New York summer.

Recipe Overview

• Prep Time: 20 minutes
• Marinating Time: 24-120 hours
• Cook Time: 8-10 minutes
• Total Time: At least 24 hours, 30 minutes
• Servings: 16
• Yield: 16 Spiedies
• Dietary Type: Gluten-Free (check bread ingredients)

Ingredients

For the Marinade:

• 2 bay leaves, crumbled
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried tarragon
• ½ teaspoon dried rosemary
• 8 small fresh garlic cloves, minced
• ½ cup lemon juice
• ½ cup salad oil or fruity olive oil
• ¾ cup red wine vinegar
• 1 teaspoon black pepper
• 3 teaspoons salt (or to taste)

For the Spiedies:

• 3 lbs boneless, skinless chicken breasts
• 3 bell peppers (any color), cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 16 Italian rolls or 16 slices of Italian bread

Equipment Needed

• Non-metallic dish or container for marinating
• Knives and cutting board
• Measuring cups and spoons
• Grill
• Skewers (metal or wood – if using wood, soak in water for 30 minutes prior to grilling)

Instructions

1. Prepare the Chicken: Cut the chicken breasts into skewer-sized cubes, about 1.5 inches. Uniform size ensures even cooking.

2. Make the Marinade: In a non-metallic dish, combine the crumbled bay leaves, oregano, basil, tarragon, rosemary, minced garlic, lemon juice, salad oil (or olive oil), red wine vinegar, pepper, and salt. Whisk well to combine.

3. Marinate the Chicken: Add the chicken cubes to the marinade. Ensure the chicken is fully submerged. Cover the dish tightly and marinate in the refrigerator for at least 24 hours, or up to 5 days. The longer the marinating time, the more flavorful and tender the chicken will be.

4. Stirring and Softening: Because the oil in the marinade will solidify when refrigerated, remove the spiedies from the refrigerator once or twice a day to allow the oil to liquefy. Stir the chicken well each time to ensure even marinade distribution.

5. Prepare the Vegetables: Before cooking, cut the bell peppers and onions into 1-inch pieces, similar in size to the chicken cubes.

6. Assemble the Spiedies: Thread the marinated chicken pieces onto skewers, alternating with the bell peppers and onions. Aim for about 6 inches of meat and vegetables per skewer.

7. Grill the Spiedies: Preheat your grill to medium heat. Grill the spiedies for 8 to 10 minutes, brushing them occasionally with fresh marinade (see safety note below). Turn the skewers every few minutes to ensure even cooking on all sides. Do not overcook the chicken, but make sure it is cooked through. The internal temperature should reach 165°F (74°C).

8. Serve: The traditional way to serve spiedies is in an Italian roll or on slices of Italian bread. Grasp the bread in one hand, place the skewer inside, and pull the skewer out, leaving the spiedies inside the bread. Alternatively, you can eat them right off the skewer.

Important Safety Note: DO NOT use the marinade that has been in contact with the raw chicken to brush on the spiedies while serving. This could contain harmful bacteria. Reserve some of the marinade separately before adding the chicken to use for basting while grilling, or simply brush with olive oil.

Expert Tips & Tricks

• Meat Variety: While this recipe focuses on chicken, spiedies are also delicious with lamb, pork, beef, or even venison. For pork, use tenderloin. If using beef, choose a tender cut like sirloin or flank steak to avoid toughness. Veal requires an extended marinating time of 3-4 days to prevent toughness.
• Marinade Boost: For an extra layer of flavor, add a splash of Worcestershire sauce or a pinch of red pepper flakes to the marinade.
• Grilling Perfection: To prevent the vegetables from burning while the chicken cooks, consider grilling them separately on a lower heat or on a separate part of the grill.
• Make-Ahead Magic: You can prepare the marinade and cut the chicken and vegetables a day in advance to save time on the day of grilling. Store them separately in the refrigerator until ready to assemble and cook.
• Skewering Strategy: To prevent the ingredients from spinning on the skewer while grilling, try using two parallel skewers for each spiedie. This offers more control and even cooking.

Serving & Storage Suggestions

Serve spiedies immediately after grilling for the best flavor and texture. They are fantastic on their own or as part of a larger barbecue spread.

Serving Suggestions:

• Serve in Italian rolls with extra marinade on the side for dipping.
• Offer a variety of toppings like shredded lettuce, diced tomatoes, and crumbled feta cheese.
• Spiedies are also great in salads or served over rice.

Storage Suggestions:

• Cooked leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, warm them gently in a skillet over medium heat or in a microwave. Avoid overheating, as this can dry out the chicken.
• Cooked spiedies can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	273.6 kcal	N/A
Total Fat	9.5 g	14%
Saturated Fat	1.6 g	8%
Cholesterol	49.4 mg	16%
Sodium	724.4 mg	30%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	1.9 g	7%
Sugars	1.4 g	N/A
Protein	23.4 g	46%

Variations & Substitutions

• Lamb Spiedies: Substitute the chicken with lamb cubes for a richer, more flavorful experience.
• Vegetarian Spiedies: Use firm tofu or tempeh marinated in the spiedie marinade for a vegetarian option. Add hearty vegetables like zucchini, eggplant, and mushrooms to the skewers.
• Spicy Spiedies: Add a pinch of cayenne pepper or a finely chopped jalapeño to the marinade for a kick of heat.
• Gluten-Free Spiedies: Serve the spiedies over a bed of rice or quinoa, or use gluten-free bread or rolls.
• Herb Variations: Try different combinations of herbs in the marinade. Fresh parsley, thyme, or marjoram can add a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh garlic in the marinade?
A: Yes, you can substitute dried garlic powder for fresh garlic, but fresh garlic provides a more robust flavor. Use about 1 teaspoon of garlic powder for every 2 cloves of fresh garlic.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for up to 5 days in the refrigerator. The longer it marinates, the more flavorful and tender it will become.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw it in the refrigerator overnight before grilling.

Q: Can I bake the spiedies instead of grilling them?
A: Yes, you can bake the spiedies in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the chicken is cooked through.

Q: What kind of bread is best for serving spiedies?
A: Italian rolls or slices of Italian bread are the traditional choice. Look for a bread that is soft enough to absorb the marinade but sturdy enough to hold the chicken and vegetables.

Final Thoughts

Chicken spiedies are more than just a meal; they are a taste of tradition, a reminder of summer evenings and shared moments with loved ones. Whether you’re grilling for a crowd or simply looking for a delicious and easy weeknight dinner, I encourage you to try this recipe. Don’t be afraid to experiment with different meats and vegetables to create your own unique spiedie experience. And, of course, I’d love to hear your feedback and see your creations – so share your spiedie adventures with me! These pair excellently with a light crisp white wine or a cold local beer. Enjoy!