Prep 45 mins
Cook 0 mins
Probably upstate New York's best-kept secret!! The spiedie (which is pronounced speedy) gets its name from "spiedo", which is Italian for spit...cubed meat, anything from chicken to venison, is marinated, skewered, grilled, and served in a hoagie roll. These chicken sandwiches may be a regional specialty of upstate New York, but now it's time for everyone to enjoy them...so, get your grill ready for Memorial Day, Fourth of July, picnics, tailgate parties,and the rest of the summer and have a "Spiedie"!!! :) Prep time does NOT include time to marinate.
- 1⁄2 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 1⁄2 teaspoon dried oregano
- 2 teaspoons grated lemon zest
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 1⁄2 lbs boneless skinless chicken breasts, trimmed (about 4 breasts)
- 6 (6 inch) submarine rolls, slit partially open lengthwise (hoagie rolls)
- Combine the olive oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in a large bowl.
- Transfer 2 tablespoons of the oil mixture to a separate bowl and whisk in the mayonnaise, vinegar, and lemon juice. Refrigerate until ready to serve. (The sauces can be refrigerated, covered, for up to 2 days.).
- Prick the chicken breasts all over with a fork (this helps the marinade penetrate the meat.) Cut the chicken breasts into 1 1/4-inch cubes and transfer to the large bowl with the oil mixture (NOT the mixture with the mayonnaise). Refrigerate, covered, for 30 minutes or up to 3 hours. Remove the chicken from the marinade and thread the chunks onto six 12-inch metal skewers.
- FOR A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, spread them evenly over the grill.Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all the burners to high, cover, and heat grill until hot, about 15 minutes (adjusting the burners as needed to maintain a hot fire.).
- Clean and oil the cooking grate.Place the skewers on the grill and cook (covered if using a gas grill), turning frequently, until lightly charred and cooked through, 10 to 15 minutes.
- Transfer the chicken to the rolls, remove the skewers (sliding the chicken directly onto the bun), and drizzle with the mayonnaise mixture. Serve!
My family loved having a new recipe great for the grill. Everyone enjoyed these, even my 8 year old who is not a big fan of meat in any form.