Grilled Chicken Spiedies Recipe

First, I'd like to say that I live in the area that this recipe comes from & they are a staple food at most restaurants & family bbq's. Usually, I just buy a jar of Lupo's or Salamida Spiedi sauce, but wanted to serve it at a party for 30 & was trying to keep costs down, so decided to make my own. The recipe handed down by my family is very close to this one, so I melded the 2 recipes together & got nonstop compliments from my guests, who are all natives & KNOW their spiedies. My tips: Any type of meat will do, but works its magic best with tough and fatty cuts - the tougher the cut, the longer you should marinade (2-14 days optimal, shaking it once/day- don't worry, it will keep!). Use as many fresh ingredients as possible, but it will still work if you cannot. The ratio of vinegar should be equal to the fresh-squeezed lemon juice- 1/4 c each. White wine vinegar is good, but red or plain old white will do. 1/3 c. Olive (or any veg) oil. I use 4 cloves and 1 t. garlic powder, add 1 T. dry parsley, 1 T. dry basil and 1 t. of dry oregano. Add the salt to the marinade instead of waiting until its on the grill, which, if possible, should be a wood fire, as it adds so much depth to the flavor. I hate skewering & have a grilling pan with drip holes in it that works better. The hoagie rolls are nice, but most families use a nice, soft loaf of crusty Italian bread & skip toasting it. A delicious addition is cooked mushrooms, peppers, onions with melted cheese.

This was gourmet!!! The best sandwich I can remember! I read a couple of reviews on Pinterest so I added a teaspoon of marjoram and parsley and salted the marinade. I was able to marinate for almost 36 hours and cooke for in my cast iron. DELICIOUS. THANKS FOR SHARING

Amazing. Tons of flavor. The reduced marinade, combined 1:1 with mayo makes a great "specials sauce" for the sandwich. I also used the leftover marinade to make a wonderful sauce for pressure cooked chicken breasts a couple of nights later.

Thanks for sharing a wonderful regional sandwich! I'm from Endicott NY and my family has made these wonderful sandwiches for WELL over 50 years. I have never used sugar in the recipe, and I use red wine vinegar (like the Chianti vinegar another reviewer mentioned). Pork, Chicken, Lamb, Beef- you name it. Marinated for 2-3 days and they almost become like ceviche. Grilled on a skewer and always served on perfect Roma's (local bakery)or Battalini's (another bakery) sliced fresh italian bread. Great topped with cheese and marinated mushrooms.

Super yummy and easy to make, even for a recent college graduate who survives mostly on Kraft mac n' cheese! I don't have an outdoor grill so I pan-seared the chicken on the stove. I had to drain the chicken into the marinade after a bit so that I could get the chicken to brown. I will definitely be making this again!

Yummy! Only two of us, so I made a much smaller version and just seared the thighs in a cast iron skillet. I left out the sugar and subbed cilantro for the mint, just personal preference. I would definitely make this again.

My family loved this and I will keep the recipe. Leftover chicken and the delicious sauce made a great sandwich wrap too. I made two modifications. I don’t add sugar to food, so I added 2 T Stevia. Also we don’t eat rolls and enjoyed this in wraps. I think this would be great with lamb or pork too!!

My family loved this recipe. For 3 of us I cut it in half and cut down on the vinegar as well and it was great. I also used red onion and tomato slices as condiments. Would definitely make again!

This was amazing! I honestly can say that I haven't read the other reviews, so I don't know what they are saying, but I made this true to the recipe (I would suggest watching the video for the technique). I marinated for about 3 hours (didn't have longer) and used chicken tenders. My husband cooked on the grill and they were amazing! Be sure and boil the sauce/marinade and serve with the meat. It adds such amazing flavor (although the chicken is good without it as well). We also didn't serve these as sandwiches but as our main course.... Sorry Chef John......

I'm from the southern tier area of New York and enjoyed spiedies for many years. I must say that I've tried other DIY spiedie recipes and this had been our favorite. Chicken thighs are definitely the way to go. I used 3/4 c of olive oil instead of 1/2 c. and didn't find it too vinegary. I enjoy my spiedie on a slice of fresh baked italian bread with a smear of butter. The meat was so flavorful and moist it really didn't need a drizzle of marinade.

My boyfriend and I took the chicken bits in a zip lock on our camping trip. We toasted the buns on the grill after brushing them with the reduced marinade. I swear I almost saw a single tear fall from his eye As he described the flavor. This is the best grilled chicken recipe either of us has ever tasted! I'm drooling just remembering it... Mmm.

Loved it!!!!

I marinate for 3 days and triple the recipe because my family loves this chicken so much!

Made it for friends — HUGE hit! 😍

Absolutely delicious, no tweaks needed.

Used to buy these topped with mango chutney at a food cart in Eugene.

Quick, easy, and delicious.

Cj the OG of the culinary world slaps another badboy out of the park. I made this last night and had to use a grill plate. Paired it with a blue cheese pasta salad. Literally, this was a flavor bomb!!! The taste is unique but truly blasts with flavor. Definitely try it and keep ole Cj rolling in that internet crypto.

Made it once — can’t wait to make again.

Please familiarize yourself with two concepts of cooking before complaining about this recipe: 1. read the recipe BEFORE you try to use it 2. understand what 'reserved' means. If you don't understand those items....don't cook.