Chicken spiedies are marinated, char-broiled cubes of meat served on Italian bread. This simple yet flavorful sandwich is so popular it has its own festival, Spiedie Fest, in Binghamton, New York. The key to a delicious spiedie lies in the marinade. There are two popular brands in upstate New York: Salamida’s and Lupo’s. While both are based on fat, acid, salt, herbs, and spices, they differ in their fat-to-acid ratio.
Lupo’s has more oil, which theoretically allows for better browning due to less water content. Salamida’s, with its higher acidity, offers a more pronounced herb flavor. The higher water content in Salamida’s can lead to a slightly mushier texture compared to Lupo’s. Both marinades offer unique flavor profiles, catering to different preferences.
A third approach combines the best of both worlds: maximizing both browning and flavor while maintaining a desirable texture. This method involves a three-step process: dry-brining, a mayo-based marinade for cooking, and a vinegar-based spiedie marinade for finishing.
The first step is to dry-brine the cubed chicken with 1% salt by weight. This seasons the meat internally and helps retain moisture during cooking.
While the chicken dry-brines, prepare a mayo-based marinade with mayonnaise, grated garlic, black pepper, dried oregano, and lemon zest. This marinade serves as the oil component, promoting browning and preventing sticking during grilling. A separate vinegar-based spiedie marinade is also made with olive oil, red wine vinegar, lemon juice, black pepper, parsley, oregano, sugar, optional MSG, and salt. This marinade will be used after cooking to provide the characteristic spiedie acidity and fresh herb flavor.
After the dry-brining period, coat the chicken in the mayo marinade and skewer. The mayo’s stable emulsion prevents excess water from hindering browning. Sear the skewers over high heat until browned and charred on all sides, reaching an internal temperature of 160°F (71°C).
Once cooked, drizzle the vinegar-based spiedie marinade over the chicken, ensuring every piece is coated. This step adds the essential acidic punch and fresh herb notes that define a true spiedie.
To assemble the sandwich, use a hoagie roll drizzled with the leftover chicken juices. Add lettuce, the skewered chicken, and optional toppings like pickled onions. The combination of the salty, garlicky, oregano-infused chicken with the acidic bite of the vinaigrette creates an explosion of flavor.
Chicken spiedies offer a versatile and flavorful grilling experience. Experiment with different meats like pork or lamb, and adjust the marinades to your liking. Whether you’re a seasoned spiedie enthusiast or a curious newcomer, this marinated meat sandwich is a must-try.
