GRILLED CHICKEN SPIEDIES

I have such fond memories of visiting my “fun aunt and uncle” Marg and Joe as a kid. They lived just outside of Binghamton, New York…a huge city if you lived where I lived. They had a MALL with an Orange Julius, a camper, a van, a finished basement playroom, and Spiedies! So much flavor in these little grilled kebabs traditionally served in a buttered roll. This is the “from scratch” recipe but I’ve been known to make a quick version with just Kraft Tuscan House dressing, the fresh herbs (this is the key to the “Spiedie” flavor), and additional garlic.

Ingredients

  • ½ cup dry white wine
  • ½ cup red wine vinegar
  • 1 tablespoon of garlic powder
  • 1 tablespoon kosher salt, plus more to season the meat before grilling
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • ¼ cup fresh parsley
  • ½ cup fresh basil
  • ¼ cup fresh mint
  • 1 cup olive oil
  • 2 pounds boneless skinless chicken breasts, cut into large chunks.
  • Soft butter
  • Italian rolls or hot dog buns to serve

Instructions

  1. Whisk all ingredients together.
  2. Reserve ½ cup of the marinade for serving.
  3. Pour the rest into a gallon freezer bag, add chicken, and marinate for at least 24 hours or up to two days.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Remove the chicken from the marinade and thread onto skewers. Season with additional salt and pepper.
  6. Place skewers on the preheated grill and cook until chicken is cooked through, about 12 minutes, turning occasionally. Remove from grill and take meat off of the skewers into a large bowl. Top with reserved marinade and toss to coat the meat.
  7. Butter the rolls and fill with Spiedies.
  8. Drizzle with juices if desired.