Ok, unless you are a smart little foodie, you are probably wondering what on earth a “spiedie” is, or perhaps you are thinking I need to check my spelling and these should be called Chicken Speedy Sandwiches.
Well, let me explain. I had no idea what “spiedie” meant when I first spied this recipe, but I have since learned that the term refers to the original method of cooking the meat that nestles inside the bread of these sandwiches.
When this recipe first originated, the meat was marinated for a long period of time and then threaded on metal skewers and cooked over a charcoal pit.
Delicious, but not incredibly practical for the home kitchen. I don’t know about you but I don’t have a charcoal pit hanging around these parts.
Fast forward many years later and this recipe, although still termed a Chicken Spiedie, has been adapted to work for any home cook – and it’s fast. And easy.
And so delicious in it’s simplicity that it will leave you wondering how on earth a simply marinated chicken breast, grilled to juicy perfection and topped with a delightfully light and creamy mayo-vinaigrette can be one of the best meals you’ve eaten in a long time.
Really. This sandwich is that good.
Made with this roll recipe transformed into hoagie buns and the chicken skewers cooked on my indoor grill pan, the meal came together in no time (don’t forget to plan ahead for the short marinading time!).
The chicken could also easily be broiled if you don’t have an indoor grill pan at your beck and call.
2 teaspoons grated zest plus 1 tablespoon juice from one lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts about 1 1/2 pounds
6 6-inch sub rolls, slit partially open lengthwise
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.