Get ready to elevate your sandwich game! The next time you’re craving something truly special, forget the ordinary chicken sandwich and dive into the incredible flavor of these Chicken Spiedie Sandwiches. They are fast, surprisingly easy to make, and undeniably delicious, promising a meal that will impress with its simplicity and taste.
Unless you’re a seasoned food enthusiast with a knack for discovering regional culinary gems, you might be scratching your head, wondering, “What in the world is a ‘Spiedie’?” Perhaps you’re even thinking it’s a clever misspelling of “Speedy” sandwiches, given how quickly these come together. But rest assured, “Spiedie” is a term steeped in a rich culinary tradition, and once you try it, you’ll understand why it’s earned its unique place in American cuisine.
When I first stumbled upon this recipe, the word “Spiedie” was as mysterious to me as it might be to you. However, I’ve since embarked on a delightful journey to uncover its origins, learning that it refers to a distinctive method of preparing marinated meat, traditionally skewered and grilled, that forms the heart of these sensational sandwiches. This isn’t just any grilled chicken; it’s a flavor experience that speaks of heritage and simple perfection.
The Fascinating Origin of the Spiedie
To truly appreciate a Chicken Spiedie, it’s essential to understand its roots. The Spiedie sandwich hails from Binghamton, New York, a city that proudly claims this dish as its signature culinary contribution. The term “spiedie” itself is thought to derive from the Italian word “spiedo,” meaning spit, or “spiedini,” referring to skewers. Originally, Spiedies were made with various meats like lamb, pork, or beef, cut into small cubes, marinated for days in a savory, herb-infused liquid, and then threaded onto metal skewers.
The traditional cooking method involved grilling these skewers over an open charcoal pit, imparting a distinct smoky flavor and a beautiful char to the tender meat. This slow, deliberate process ensured that the marinade deeply penetrated every piece, resulting in incredibly succulent and flavorful bites. While undeniably delicious, this traditional method, with its requirements for specific equipment and ample time, isn’t always practical for the bustling home kitchen. I, for one, don’t have a charcoal pit readily available for everyday cooking!
Bringing the Spiedie Experience Home
Fast forward many years, and this beloved regional delicacy, though still proudly termed a Chicken Spiedie, has been ingeniously adapted to suit the modern home cook. The essence of the original remains – the extraordinary marinade and the tender, grilled meat – but the preparation is now wonderfully fast and incredibly easy. This adaptation means you don’t need specialized equipment or endless hours to enjoy a taste of Binghamton’s culinary heritage right in your own kitchen.
The beauty of this adapted recipe lies in its elegant simplicity. You’ll be astonished at how a humble chicken breast, transformed by a brilliant marinade, grilled to juicy perfection, and crowned with a light, creamy mayo-vinaigrette, can create one of the most satisfying and memorable meals you’ve had in ages. It’s a testament to the power of well-chosen ingredients and a thoughtful preparation process. Truly, this sandwich is that good—a harmonious blend of flavors and textures that will make your taste buds sing.
Crafting Your Perfect Spiedie Sandwich
For an authentic experience, consider pairing your chicken spiedies with homemade hoagie buns. The soft yet sturdy bread is the ideal vessel for the flavorful chicken. The chicken skewers can be cooked using various methods to suit your kitchen setup. My personal go-to is an indoor grill pan, which yields fantastic results in no time. If you don’t have a grill pan, your oven broiler is an excellent alternative, or you can take it outside to a gas or charcoal grill if weather permits. Remember to plan ahead for the essential marinating time, as this step is crucial for flavor development!
However you choose to cook it, the effort is undeniably worth it. The result is a sandwich that bursts with fresh, savory, and tangy notes, a far cry from your average chicken sandwich. This recipe promises a culinary adventure that’s both accessible and immensely rewarding.
The Secret to Success: A Flavor-Packed Marinade
The heart and soul of any Spiedie sandwich lie in its marinade. This isn’t just a quick bath for the chicken; it’s a crucial step that infuses the meat with incredible depth and tenderness. Our marinade features a robust blend of olive oil, fresh garlic, aromatic dried basil and oregano (or fresh if you prefer!), zesty lemon, and a subtle kick from red pepper flakes. Each ingredient plays a vital role: the olive oil helps carry the flavors and tenderize the chicken, garlic and herbs provide the classic Mediterranean-inspired base, lemon brightens everything up and helps break down muscle fibers for tenderness, and the red pepper flakes add a pleasant warmth without overpowering. Allowing the chicken to marinate for at least 30 minutes, or up to 3 hours, ensures that these fantastic flavors deeply penetrate every bite, guaranteeing juicy, succulent chicken.
Achieving Perfectly Grilled Chicken
Whether you’re using an indoor grill pan, an outdoor charcoal or gas grill, or even your oven broiler, the goal is to achieve beautifully browned, cooked-through chicken that remains incredibly juicy. Cut your chicken breasts into uniform 1 1/4-inch chunks to ensure even cooking. Prick them with a fork before marinating to help the flavors absorb better. When grilling, preheat your chosen cooking surface to medium-high heat. Place the skewered chicken on the hot surface and cook for 10 to 15 minutes, turning once or twice, until the chicken is golden brown with nice grill marks and registers an internal temperature of 165°F (74°C).
Grilling Tips for Optimal Flavor and Texture:
- Even Chunks: Uniformly sized chicken pieces cook evenly, preventing some pieces from drying out while others are still undercooked.
- Don’t Overcrowd: Cook the skewers in batches if necessary to avoid lowering the grill’s temperature, which can lead to steaming instead of searing.
- Soak Wooden Skewers: If using wooden skewers on an outdoor grill, soak them in water for at least 15-20 minutes beforehand to prevent them from burning. For indoor grill pans or broiling, soaking is often not necessary.
- Rest the Chicken: Once cooked, remove the chicken from the heat and let it rest for a few minutes before assembling the sandwiches. This allows the juices to redistribute, ensuring maximum tenderness.
The Finishing Touch: Creamy Mayo-Vinaigrette
No Spiedie sandwich is complete without its signature sauce. Our recipe includes a delightful mayo-vinaigrette that perfectly complements the rich flavors of the marinated chicken. This simple sauce combines mayonnaise, red wine vinegar, and a touch of the original lemon-herb oil mixture. The result is a light, tangy, and creamy dressing that adds an extra layer of moisture and a vibrant zing to each bite. Prepare this sauce ahead of time and keep it chilled; its cool tang is a fantastic contrast to the warm, grilled chicken.
Serving Your Chicken Spiedie Sandwiches
Once your chicken is grilled to perfection, it’s time to assemble these masterpieces. Warm your sub rolls slightly if desired, then split them partially open lengthwise. Carefully slide the tender chicken pieces off the skewers and nestle them into the bread. Drizzle generously with the prepared mayo-vinaigrette, and serve immediately. These sandwiches are fantastic on their own, but they also pair wonderfully with a simple green salad, a side of crispy potato chips, or even a refreshing coleslaw. They are perfect for a casual weeknight dinner, a lively backyard barbecue, or a portable lunch.
Chicken Spiedie Sandwiches
6
servings
45
mins
15
mins
1
hr
Pin
Ingredients
- ½ cup olive oil
- 2 garlic cloves, finely minced
- ½ tablespoon dried basil, or 2 tablespoons fresh basil, finely chopped
- ½ teaspoon dried oregano
- 2 teaspoons grated zest plus 1 tablespoon juice from one lemon
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 4 boneless skinless chicken breasts, (about 1 1/2 pounds)
- 6 (6-inch) sub rolls, slit partially open lengthwise
Instructions
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Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in a large bowl. Transfer 2 tablespoons of this oil mixture to a separate bowl and whisk in mayonnaise, red wine vinegar, and lemon juice; refrigerate this sauce. The sauce can be refrigerated, covered, for up to 2 days.
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Prick chicken breasts all over with a fork, then cut them into uniform 1 1/4-inch chunks. Transfer these chicken pieces to the bowl with the remaining oil mixture. Refrigerate, covered, for a minimum of 30 minutes, or up to 3 hours for deeper flavor.
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Remove the chicken from the marinade and thread onto skewers, aiming for about 5 pieces per skewer. You can use either metal or wood skewers. If using wood skewers for an outdoor grill, remember to soak them in water for 15-20 minutes beforehand to prevent burning. For an indoor grill pan, soaking is typically not required.
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Grill the chicken skewers until they are beautifully browned and cooked through, which usually takes 10 to 15 minutes, turning them once or twice to ensure even cooking. This can be done on an outdoor grill (gas or charcoal), your oven broiler, or an indoor grill pan. Ensure the chicken reaches an internal temperature of 165°F (74°C).
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Once cooked, transfer the chicken to your prepared sub rolls or bread. Carefully remove the skewers, then generously drizzle the chicken with the chilled mayonnaise mixture before serving.
Mel
Main Course
American
Grilled
Calories: 482kcal,
Carbohydrates: 34g,
Protein: 30g,
Fat: 25g,
Saturated Fat: 3g,
Cholesterol: 74mg,
Sodium: 866mg,
Fiber: 1g,
Sugar: 5g
Recommended Products
Recipe Source: adapted from Cook’s Country
Variations and Customizations for Your Spiedie
While this chicken spiedie recipe is a showstopper on its own, don’t hesitate to experiment with variations to suit your taste or what you have on hand. Traditionally, spiedies are made with various meats. Feel free to substitute boneless pork loin, beef sirloin, or even tougher cuts like chuck steak (cut into smaller pieces) for the chicken. Just ensure you adjust the marinating time accordingly, as tougher meats might benefit from a longer soak (up to 24 hours). For a vegetarian option, large chunks of firm tofu or sturdy vegetables like bell peppers, zucchini, and red onion can be marinated and grilled, offering a delicious plant-based spiedie experience.
The beauty of the marinade also lies in its adaptability. While basil and oregano are classic, consider other herb combinations like rosemary and thyme, or a touch of smoked paprika for a different profile. A hint of honey or brown sugar can be added for a slightly sweet and caramelized char. For extra heat, increase the red pepper flakes or add a dash of cayenne pepper. Don’t be afraid to make this recipe your own!
Frequently Asked Questions About Chicken Spiedies
Q: Can I prepare the chicken ahead of time?
A: Yes! The chicken can marinate for up to 3 hours in the refrigerator. The mayo-vinaigrette can also be made up to 2 days in advance and stored in the fridge.
Q: What kind of bread is best for Spiedie sandwiches?
A: Soft hoagie rolls or sub rolls are traditional and ideal. Their texture is soft enough to absorb the sauce but sturdy enough to hold the generous filling. Crusty baguettes can also work, but might be a bit chewier.
Q: Can I bake the chicken instead of grilling?
A: Absolutely! If you don’t have a grill or broiler, you can bake the chicken. Preheat your oven to 400°F (200°C). Arrange the skewered chicken on a baking sheet and bake for 15-20 minutes, flipping halfway, until cooked through and slightly browned. For a more “grilled” look, you can finish them under the broiler for a few minutes.
Q: How do I prevent wooden skewers from burning?
A: Always soak wooden skewers in water for at least 15-20 minutes before threading the meat and grilling, especially if using an outdoor grill. This saturates the wood, making it resistant to flames.
Q: Can I use different poultry?
A: Chicken thighs would also work wonderfully in this recipe. They tend to be a bit more forgiving and remain juicy even if slightly overcooked. Adjust cooking time as needed.
Conclusion: Your New Favorite Chicken Sandwich Awaits
These Chicken Spiedie Sandwiches offer a delightful escape from the mundane, bringing a taste of New York’s regional cuisine right to your dining table. With its simple yet profoundly flavorful marinade, versatile cooking methods, and irresistible creamy sauce, this recipe is designed for both ease and enjoyment. Whether you’re a seasoned chef or a home cooking enthusiast, you’ll find the process rewarding and the outcome utterly delicious. So, gather your ingredients, fire up your grill, and prepare to savor one of the best chicken sandwiches you’ll ever make!