6 March, 2019
Chicken Spiedies
Spiedie sauce is a New York State Fair classic. It’s best enjoyed on chicken, and that chicken is best cooked on the grill. The marinade is fairly easy to make at home and the end results are delicious. If you don’t have a grill or you don’t feel like grilling in the middle of winter (like a sane person), you can also cook the chicken bits in a pan on the stove. A cast iron skillet will give you the closest match to grilled flavor, but any pan will do. If you have any leftovers, you can pop them off the skewers and enjoy them whenever you want!
Ingredients
1 pound Chicken breasts, cut into cubes
6 tbsp Olive oil
3 tbsp White vinegar
1 tsp Lemon juice
1/2 tsp Salt
1/2 tsp Pepper
1 clove Garlic, minced
1/2 tsp Oregano
1/2 tsp Garlic powder
4 Wooden skewers
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Trim up and cut your chicken breasts into 1-inch cubes as evenly as you can. In a bowl, mix together the remaining ingredients (except the skewers of course). Put the cubed chicken into a Ziploc bag and pour the marinade in. Pinch everything around so that the marinade covers all of the chicken pieces. Remove the air from the bag and marinate for at least 8 hours, overnight if you want to.
While you heat up the grill to 400 degrees F, soak the skewers in water for 10 minutes so they don’t catch fire on the grill. They’ll blacken, but they won’t turn into firewood. After the skewers have soaked, put the chicken on, leaving some space in between pieces. I alternated my chicken with chunks of potato that I tossed in some olive oil, lemon juice, salt, and pepper. Cook the kebabs on the grill for 12 minutes, turning them halfway through. Let them sit for a few minutes off the grill and then enjoy!
