Grilled Chicken Spiedies

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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!

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on June 22, 2024
6
Grilled chicken skewers on hoagie rolls with sauce
6
6
6
Prep Time:
15 mins
Cook Time:
12 mins
Additional Time:
1 day
Total Time:
1 day 27 mins
Servings:
6
Yield:
6 skewers
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Ingredients

Original recipe (1X) yields 6 servings

  • ¾ cup white wine vinegar

  • ½ cup olive oil

  • ¼ cup freshly squeezed lemon juice

  • ½ cup fresh mint leaves

  • 6 cloves garlic

  • 4 teaspoons white sugar

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • ½ teaspoon red pepper flakes

  • ½ teaspoon freshly ground black pepper

  • 3 pounds boneless skinless chicken thighs, cut into 3 pieces

  • 6 skewers

  • 6 Italian-style hoagie buns

Directions

  1. 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.

  2. 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.

  3. Preheat an outdoor grill for high heat and lightly oil the grate.

  4. 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.

  5. 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.

  6. 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.

    Grilled chicken skewers on hoagie rolls with sauce

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84 home cooks made it!

Nutrition Facts (per serving)

875 Calories
41g Fat
73g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 875
% Daily Value *
Total Fat 41g 53%
Saturated Fat 9g 43%
Cholesterol 140mg 47%
Sodium 1278mg 56%
Total Carbohydrate 73g 27%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 50g 100%
Vitamin C 8mg 9%
Calcium 228mg 18%
Iron 7mg 38%
Potassium 590mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.