CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)
Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.
Provided by Tyler Kord
Categories Chicken Sandwich Dinner Lunch Vinegar Dairy Free Soy Sauce
Number Of Ingredients 16
Steps:
- In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
- Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
- Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
- To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).
ITALIAN MARINADE
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
Steps:
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING
Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on soft Italian bread, either.
Provided by Chris Morocco
Categories Chicken Grill Grill/Barbecue Dinner Summer Quick & Easy Skewer Bon Appétit
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
- Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
- Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
- Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.
SPIEDIES
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories dinner, lunch, barbecues, sandwiches, main course
Time P1DT25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the marinade: Whisk together all the ingredients in a large bowl.
- Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
- When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
- Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams
SPIEDIES MARINADE
Growing up in Upstate NY, this is a classic spiedies marinade for any form of meat (I prefer chicken, though lamb is the traditional) from Binghampton/Endicott area. Here is my personal take that I have switched up some adding ingredients from my time in the South and PacNW. Serve skewers on lightly toasted French bread or a hot dog bun. To eat, squeeze the roll and pull the skewer out - shouldn't need condiments (maybe a touch of hot sauce).
Provided by middkdr
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P2DT20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.
- Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.
- Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.
Nutrition Facts : Calories 226.3 calories, Carbohydrate 4.7 g, Cholesterol 20.3 mg, Fat 19 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 2.8 g, Sodium 899.5 mg, Sugar 1.2 g
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
More about "chicken spiedie skewers with italian dressing recipes"
GRILLED CHICKEN KEBABS MARINATED IN ITALIAN DRESSING
From melaniecooks.com
CHICKEN SPIEDIES RECIPE | EATINGWELL
From eatingwell.com
ITALIAN DRESSING CHICKEN (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
MARINATED CHICKEN SPIEDIES WITH GARLIC SAUCE - JO COOKS
From jocooks.com
4.7/5 (37)Total Time 30 minsCategory LunchCalories 446 per serving
- Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.
- In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over the chicken, seal the bag, toss to combine. Refrigerate for at least 2 hours up to overnight.
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING RECIPE
From bonappetit.com
4.8/5 (7)
- Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
- Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.
- Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
GRILLED CHICKEN SPIEDINI SKEWERS - SAVOR WITH JENNIFER
From savorwithjennifer.com
5/5 (1)Category Main CourseCuisine Italian, Italian AmericanCalories 462 per serving
SPIEDIES | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS) - CHEF BILLY PARISI
From billyparisi.com
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING RECIPE
From pinterest.com
WHAT IS A SPIEDIE SANDWICH? | BON APPéTIT
From bonappetit.com
HOMEMADE CHICKEN SPIEDIES (LOW CARB, GLUTEN FREE)
From healthy-delicious.com
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING | RECIPE IN 2022 ...
From pinterest.com
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING RECIPE
From recipegoulash.cc
CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING RECIPE
From foodhousehome.com
CHICKEN KABOBS ITALIAN DRESSING RECIPE - THE WORLD RECIPE
From theworldrecipe.com
SKEWER RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CHICKEN SPIEDIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love