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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!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course lunch/dinner
Cuisine caribbean
Servings 6 people
Calories 3398.7 kcal

Equipment

  • 1 Blender
  • 1 Large resealable plastic bag (or a large non-reactive container with a lid)
  • 1 Outdoor Grill
  • 6 Skewers (metal or presoaked wooden)
  • 1 Small Saucepan

Ingredients
  

Main

  • 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

Instructions
 

  • 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. fabeveryday

Notes

1. The aggressive, acid-heavy marinade works best with chicken thighs due to their higher fat content, which helps prevent them from drying out. Ensure uniform chicken pieces (3 per thigh is a good guide) for even cooking. 2. When pureeing the marinade, ensure the mint and garlic are finely incorporated for maximum flavor extraction; fresh ingredients are paramount. 3. High heat grilling is key for a good char and caramelization. Do not overcrowd the grill to maintain heat. Always rest the grilled chicken for 5-10 minutes to allow juices to redistribute, ensuring tender and moist results. 4. Reducing the reserved marinade is essential for both flavor concentration and food safety. Bring it to a rolling simmer for at least 2 minutes to cook off any raw chicken contact. 5. Toasting the hoagie rolls adds texture and warmth, complementing the juicy chicken; a light brush of olive oil before toasting can enhance crispness.