Chicken Speides
Spiedies originated in upstate New York, in Binghamton according to Google, and are chunks of meat, typically chicken marinated overnight in a garlicky vinaigrette of sorts and then grilled. Super tasty! We’ve made this and served it as is, or on a hoagie bun with your favorite toppings. Either way, they are SO good!
3 lbs boneless skinless chicken thighs, cut into 2-inch cubes
1⁄2 cup olive oil
1⁄4 cup lemon juice
1⁄2 cup white vinegar
4 garlic cloves, minced
1 tablespoon dried parsley
1 tablespoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon garlic salt
1 Tablespoon sugar substitute
1⁄2 teaspoon salt
1⁄2 teaspoon cracked black pepper
4 hoagies or buns
skewers, soak in water if using wood skewers
Cut chicken into 2" cubes.
Whisk all other ingredients together to form the marinade. Set aside 1/3 cup.
Add the marinade and chicken to a large ziplock bag then refrigerate for up to 24 hours, turning occasionally.
Thread 5 or so cubes onto metal or soaked wooden skewers and grill for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should be 165°.
Toast hoagie rolls or buns and add a little of the reserved marinade. Place skewers in the rolls and grip the meat firmly with the bread and pull out the skewers. Serve immediately with your favorite sandwich toppings.