Best Chicken Spiedie Recipes

Chicken Spiedie Skewers with Italian Dressing image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 14

1 garlic clove, finely grated
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced 1/2 inch thick
2 beefsteak tomatoes (about 1 pound), sliced 1/4 inch thick
Oregano leaves and lemon wedges (for serving)
Special Equipment
Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Steps:

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

Chicken Spiedie image

Provided by Food Network

Time 12h30m

Yield 6 servings

Number Of Ingredients 4

2 1/2 pounds boneless, skinless chicken breasts
1 (16-ounce) bottle marinade (recommended: Spiedie, available in grocery stores)
Butter, softened
6 steak rolls

Steps:

Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.