The Fast and the Furious: Chicken Spiedies

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It is simply not summer without spiedies. I grew up near Binghamton, NY, home of Spiedie Fest. Spiedies trace their origins to Italy’s spiedini and were introduced long ago to this area by Italian immigrants. This technique has become so popular, a few local entrepreneurs have bottled the sauce and it’s sold online and in local stores. I do like the pre-made marinades, but homemade is always better, less salt and lots of fresh basil and mint.

Okay, enough of the history lesson, all I care about is grilling the vinegar and herb marinade on cubes of meat creating a charred masterpiece. It’s really simple. Make the marinade with the best vinegars, olive oil and fresh herbs. Cube up your favorite meat, you can’t beat chicken thighs for taste and cost. Let the meat sit in the marinade anywhere from 2 to 48 hours. Grill over charcoal (on or off skewers) until meat is cooked, hopefully with crusty edges and enticing grill marks.

Serve plain on just a roll or dress it up with your favorite toppings. Pictured here are last night’s efforts with a ciabatta roll and pickled cucumber/red pepper relish and a little hot sauce. Yummers. Photo: Danie Woodward.

SPIEDIES  |  SPIEIDIE FEST

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