Keto Lupo's Chicken Spiedies
Upstate New York classic featuring cubed chicken marinated in a bright lemon-vinegar mixture with garlic and dried herbs, threaded onto skewers and grilled until firm, then served on soft sandwich rolls. The acidic marinade partially cooks the meat before grilling, creating tender interior with minimal cooking time. Spiedies are casual, hands-on fare perfect for summer cookouts and informal gatherings. This version stays true to the Binghamton tradition of balancing acidity and herb aromatics without heavy sauces.
Ingredients
- 2 chicken breasts, diced into 1 inch cubes
- ⅓ cup olive oil
- ¼ cup lemon juice
- ¼ cup white vinegar
- 2 garlic cloves, finely chopped or pressed
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 3 sandwich buns, fresh, or Italian bread
Instructions
- 1
Dice chicken breasts into 1 inch cubes.
- 2
Whisk together olive oil, lemon juice, white vinegar, garlic, parsley, basil, oregano, garlic salt, salt, and pepper.
- 3
Reserve some marinade for basting if desired.
- 4
Combine chicken with marinade and refrigerate overnight, stirring occasionally.
- 5
Thread approximately 5 cubes onto metal or soaked bamboo skewers.
- 6
Grill skewers for a few minutes per side until meat is firm.
- 7
Place two skewers on a sandwich roll or Italian bread.
- 8
Grip meat firmly with bread and pull out skewers.
- 9
Serve immediately.
Tips
The acidic marinade partially denatures the chicken protein overnight, reducing actual grill time. Watch carefully to avoid overcooking the already-tenderized meat.
Soak bamboo skewers for 30 minutes before grilling to prevent burning. Metal skewers conduct heat and cook meat faster from inside.
Reserve marinade before adding raw chicken if you prefer a basting sauce, ensuring no cross-contamination.
Good to Know
Marinated chicken keeps refrigerated up to 2 days. Cooked spiedies best consumed immediately but can refrigerate for 1 day and reheat gently.
Marinate chicken overnight as directed. Grill just before serving for best texture and juiciness.
Serve immediately with lemon wedges, extra bread for soaking marinade, and a crisp salad or grilled vegetables.
Common Mistakes
Do not rush the marinade step to avoid undercooked or tough chicken.
Do not skip soaking bamboo skewers to avoid charring before meat cooks through.
Do not overcook grilled chicken; the marinade already partially cooks it, so grill only until firm.
Substitutions
stronger fresh flavor, add last 30 minutes of marination
Full guide →FAQ
Can I use boneless, skinless chicken thighs instead of breasts?
Yes. Thighs are fattier and stay more moist during grilling. Cube similarly and reduce grill time by 1-2 minutes per side since pieces will be thinner.
What if I don't have time to marinate overnight?
Minimum is 4 hours for partial acid curing. Less time yields firmer, less tender meat. Overnight is traditional and strongly recommended for authentic texture.
Can I freeze marinated chicken spiedies?
Freeze assembled skewers in the marinade up to 1 month. Thaw overnight in refrigerator before grilling. Do not freeze after grilling; texture degrades significantly.