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Spiedies Marinade

Rated as 5 out of 5 Stars

"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)."
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2 d 20 m servings 226
Original recipe yields 6 servings (6 skewers)


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  1. 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.
  2. 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.
  3. Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
  4. 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.


  • Cook's Notes:
  • This recipe works for up to 3 chicken breasts.
  • If you cannot grill, then broil in the oven 3 to 6 inches from heat source on high (you want just the slightest crisp to the meat).

Nutrition Facts

Per Serving: 226 calories; 19 4.7 8.3 20 899 Full nutrition

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This is a great marinade! It was super tangy and worked good with chicken.