Have you heard of spiedies? I hadn’t until I came across a feature in an America’s Test Kitchen Best of 2010 issue. These simple, flavor-packed sandwiches are a regional favorite from upstate New York and are remarkably easy to prepare at home. Once you taste the marinated chicken and the tangy sauce, you’ll understand why they’re so popular.
Spiedies are typically served as sandwiches with a creamy vinaigrette-style sauce, but they’re versatile. My husband prefers his without the sauce, adding provolone, lettuce, and tomato instead. I’ve also enjoyed the grilled spiedie chicken served over couscous with the sauce on the side. No matter how you serve them, the bright lemon, garlic, and herb marinade gives each bite a lively, fresh flavor.
This recipe is a current favorite in our household. If you try it, I suspect it will become a regular at your grill too. Below is a clean, easy-to-follow version of the Chicken Spiedies recipe with ingredients, instructions, and a few helpful tips for great results.
Chicken Spiedies
Prep Time: 25 minutes
Cook Time: 15 minutes
Resting Time: 35 minutes (including marinating)
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 black pepper
- 1/4 tsp red pepper flakes (optional)
- 3 Tbsp mayonnaise
- 1 Tbsp red wine vinegar
- 1 1/2 pounds boneless, skinless chicken breasts (trimmed)
- 6 6-inch sub rolls
Instructions
- In a large bowl, whisk together the olive oil, minced garlic, chopped basil, dried oregano, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. This is your main marinade.
- Scoop out 2 tablespoons of the marinade and set it aside in a small bowl. This reserved portion will be used to make the sandwich sauce.
- Prick the chicken breasts all over with a fork, then cut the chicken into roughly 1 1/4-inch chunks. Add the chicken pieces to the large bowl with the marinade, turning to coat them thoroughly. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- While the chicken marinates, whisk together the reserved 2 tablespoons of marinade with the mayonnaise, red wine vinegar, and additional lemon juice if desired. Adjust seasoning to taste. This creamy vinaigrette is traditional with spiedies but can be omitted if you prefer the sandwiches plain.
- When ready to cook, thread the marinated chicken onto metal skewers. If using wooden skewers, soak them for 30 minutes first to prevent burning.
- Preheat your grill on high for about 10 minutes. Clean and oil the cooking grate to prevent sticking.
- Place the skewers on the grill and turn frequently to cook evenly. Grill for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and has a light char. Cooking time varies with heat and chunk size.
- Remove the skewers from the grill and let the chicken rest for at least 5 minutes before removing from the skewers.
- Briefly grill the sub rolls for just a few seconds on each side—watch them closely to avoid burning.
- Pile the grilled chicken directly onto the rolls, drizzle with the mayonnaise-vinegar sauce, and add any desired toppings, such as provolone, lettuce, or tomato.
Serving Suggestions and Tips
Serve spiedies warm, with extra sauce on the side for anyone who prefers a saucier sandwich. If you like a little heat, increase the red pepper flakes or add a squeeze of hot sauce. For a lighter option, swap the mayonnaise for Greek yogurt.
Storage: Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat gently on the grill or in a skillet to preserve juiciness. The sauce will keep separately for a similar time.
Variations: Use boneless chicken thighs instead of breasts for more richness, or try the same marinade on pork or firm fish for a different twist.
If you make these Chicken Spiedies, I’d love to hear how they turned out—whether you served them with the traditional sauce or customized them to your taste.
