Grilled Chicken Spiedies

Grilled Chicken Spiedies

Chef John 21710

"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!"


1 d 27 m servings 875 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 875 kcal
  • 44%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1278 mg
  • 51%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 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.
  5. 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.
  6. 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.
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  1. 18 Ratings


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 tha...

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 sau...

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 f...

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.

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!!

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...

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...

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...

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 definitel...