Best 3 Chicken Spiedies Recipes
**Chicken Spiedies: A Culinary Journey from Upstate New York to Your Kitchen**
Hailing from the vibrant culinary scene of Upstate New York, chicken spiedies have captivated taste buds for generations. These succulent morsels of marinated chicken, grilled to perfection on skewers, embody a harmonious blend of flavors and textures that leave a lasting impression. Our comprehensive guide not only presents the classic chicken spiedie recipe, but also offers a tantalizing array of variations that cater to diverse preferences and dietary needs. Embark on this culinary journey and discover the secrets behind this beloved dish, from selecting the finest ingredients to mastering the art of grilling. Let your taste buds rejoice as you explore the versatility of chicken spiedies, whether you prefer the traditional marinade, a tangy lemon-herb twist, or a fiery chipotle kick. With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations, this article is your ultimate guide to creating unforgettable chicken spiedies that will transport you to the heart of Upstate New York's culinary heritage.
" LUPO'S " CHICKEN SPIEDIES
I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.
Provided by Dr Nick
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Dice chicken breasts into 1" cubes.
- Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
- Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
- Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
- Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
- Enjoy!
CHICKEN SPIEDIES
Originally Italian, these kebobs are popular in the Binghamton/Rochester/Syracuse/Elmira, NY area. They are great for tailgate parties!! Other options for meat are lamb, pork, beef, and vension. If you use pork, use tenderloin. If you use beef, use a more tender cut so it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for three or four days. Mixing two or more meats is very tasty also. NOTE: This is a tangy sauce, actually a vinaigrette. It will marinate anywhere from 1 to 3 pounds of meat.
Provided by Stephanie Z.
Categories Chicken
Time 40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into skewer size cubes, about 1.5 inches or so.
- Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
- Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
- Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
- Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
- To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
- DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
- To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
- You can also eat them right off the skewer.
- They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.
GRILLED CHICKEN SPIEDIES
The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT27m
Yield 6
Number Of Ingredients 14
Steps:
- Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
- Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
- Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
- Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g
Tips:
- Use a good quality chicken: Spiedies are all about the chicken, so it's important to start with a good quality bird. Look for chicken that is fresh and free of any blemishes.
- Marinate the chicken for at least 4 hours: This will help the chicken absorb the flavors of the marinade and make it more tender. You can marinate the chicken for longer if you have time, but 4 hours is the minimum.
- Use a hot grill: Spiedies are best cooked over a hot grill. This will help them cook quickly and evenly.
- Don't overcrowd the grill: Make sure to leave some space between the spiedies so that they can cook evenly.
- Cook the spiedies until they are cooked through: You can check this by inserting a meat thermometer into the thickest part of the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Serve the spiedies hot off the grill: Spiedies are best enjoyed hot off the grill. You can serve them with your favorite sides, such as rice, potatoes, or vegetables.
Conclusion:
Chicken spiedies are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover chicken, and they can be made ahead of time and grilled when you are ready to eat. So next time you are looking for a quick and easy meal, give chicken spiedies a try!
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