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!

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

875 calories; 41 g total fat; 140 mg cholesterol; 1278 mg sodium. 73.2 g carbohydrates; 50.2 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2012
First time making these from scratch.I was buying Salamida State Fair Spiedie sauce.It was good but Homemade is the best by far.These tasted like Lupo's Spiedies in Endicott NY.I'm not from that area but I stopped and tried the Chicken Spiedie & I was hooked. Everyone raved how great they were at my house.I also have a small food concession business & guess what I'm serving next year. Chicken Spiedies Thanks Endicott. Read More
(29)

Most helpful critical review

Rating: 3 stars
09/17/2012
Has potential but TOOOOO much vinegar taste. Next time I will cut the vinegar in half and put tomato and cheese slices on the sandwiches. Read More
(8)
41 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/22/2012
First time making these from scratch.I was buying Salamida State Fair Spiedie sauce.It was good but Homemade is the best by far.These tasted like Lupo's Spiedies in Endicott NY.I'm not from that area but I stopped and tried the Chicken Spiedie & I was hooked. Everyone raved how great they were at my house.I also have a small food concession business & guess what I'm serving next year. Chicken Spiedies Thanks Endicott. Read More
(29)
Rating: 5 stars
09/22/2012
First time making these from scratch.I was buying Salamida State Fair Spiedie sauce.It was good but Homemade is the best by far.These tasted like Lupo's Spiedies in Endicott NY.I'm not from that area but I stopped and tried the Chicken Spiedie & I was hooked. Everyone raved how great they were at my house.I also have a small food concession business & guess what I'm serving next year. Chicken Spiedies Thanks Endicott. Read More
(29)
Rating: 4 stars
10/29/2013
First I'd like to say that I live in the area that this recipe comes from & they are a staple food at most restaurants & family bbq's. Usually I just buy a jar of Lupo's or Salamida Spiedi sauce but wanted to serve it at a party for 30 & was trying to keep costs down so decided to make my own. The recipe handed down by my family is very close to this one so I melded the 2 recipes together & got nonstop compliments from my guests who are all natives & KNOW their spiedies. My tips: Any type of meat will do but works its magic best with tough and fatty cuts - the tougher the cut the longer you should marinade (2-14 days optimal shaking it once/day- don't worry it will keep!). Use as many fresh ingredients as possible but it will still work if you cannot. The ratio of vinegar should be equal to the fresh-squeezed lemon juice- 1/4 c each. White wine vinegar is good but red or plain old white will do. 1/3 c. Olive (or any veg) oil. I use 4 cloves and 1 t. garlic powder add 1 T. dry parsley 1 T. dry basil and 1 t. of dry oregano. Add the salt to the marinade instead of waiting until its on the grill which if possible should be a wood fire as it adds so much depth to the flavor. I hate skewering & have a grilling pan with drip holes in it that works better. The hoagie rolls are nice but most families use a nice soft loaf of crusty Italian bread & skip toasting it. A delicious addition is cooked mushrooms peppers onions with melted cheese. Read More
(27)
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Rating: 5 stars
11/25/2012
My boyfriend and I took the chicken bits in a zip lock on our camping trip. We toasted the buns on the grill after brushing them with the reduced marinade. I swear I almost saw a single tear fall from his eye As he described the flavor. This is the best grilled chicken recipe either of us has ever tasted! I'm drooling just remembering it... Mmm. Read More
(19)
Rating: 5 stars
09/22/2014
Chef John as always YOU ROCK!! PEOPLE!! Read the recipe FIRST! Then decide if it's for you! Don't trash a recipe just because it didn't suit you. Thanks Chef John!! Read More
(11)
Rating: 3 stars
09/17/2012
Has potential but TOOOOO much vinegar taste. Next time I will cut the vinegar in half and put tomato and cheese slices on the sandwiches. Read More
(8)
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Rating: 5 stars
07/13/2013
these are a family tradition for us Mom and Dad would make 25 lbs at a time and have a neighborhood cookout only made with lamb - which melt in your mouth! never had chicken until I could not buy leg of lamb where I live - and by the way it was always said that MY grandpa invented these in the Endicott NY area and a friend took the recipe and bottled it - not sure where the truth of it all is but I presume it was brought over on the boat by lots of families. Just try it with the freshest ingredients and herbs and lemons marinated overnite for the best flavor. Read More
(5)
Rating: 4 stars
05/27/2014
Thanks for sharing a wonderful regional sandwich! I'm from Endicott NY and my family has made these wonderful sandwiches for WELL over 50 years. I have never used sugar in the recipe and I use red wine vinegar (like the Chianti vinegar another reviewer mentioned). Pork Chicken Lamb Beef- you name it. Marinated for 2-3 days and they almost become like ceviche. Grilled on a skewer and always served on perfect Roma's (local bakery)or Battalini's (another bakery) sliced fresh italian bread. Great topped with cheese and marinated mushrooms. Read More
(5)
Rating: 5 stars
08/22/2014
I'm from the southern tier area of New York and enjoyed spiedies for many years. I must say that I've tried other DIY spiedie recipes and this had been our favorite. Chicken thighs are definitely the way to go. I used 3/4 c of olive oil instead of 1/2 c. and didn't find it too vinegary. I enjoy my spiedie on a slice of fresh baked italian bread with a smear of butter. The meat was so flavorful and moist it really didn't need a drizzle of marinade. Read More
(4)
Rating: 5 stars
10/21/2013
Yum! I really liked this recipe it had a great tangy flavour a hint of mint but not too much. Mine was a little dry but I may have overcooked it and even though I know it's traditional I found serving it in a bun with nothing else a little boring so next time I might add some salad in with it. Read More
(3)