Spiedie Sandwich
Tender, juicy chunks of marinated chicken grilled over high heat until charred at the edges, then piled into a soft Italian roll. This upstate New York classic packs a punchy, tangy herb-and-vinegar marinade that doubles as the sauce — no ketchup needed.
For 4 servings
- prep · ~2 min
Make the spiedie marinade.
1.In a large mixing bowl, whisk together olive oil, white vinegar, and lemon juice.2.Add minced garlic, dried oregano, dried basil, dried mint, red chili powder, salt, and black pepper.3.Whisk vigorously until the salt dissolves and the herbs are evenly dispersed. - mix · ~3 min
Marinate the chicken.
1.Add the cubed chicken breast to the bowl with the marinade.2.Toss well with your hands or a spoon until every piece is completely coated.3.Cover the bowl and refrigerate for at least 4 hours, preferably overnight.TIPThe longer you marinate, the deeper the flavor penetrates. Overnight is best. - prep · ~5 min
Skewer the marinated chicken.
1.Remove the chicken from the refrigerator 20 minutes before cooking.2.Thread the marinated chicken cubes onto skewers, leaving a tiny gap between pieces for even heat circulation.3.Press the pieces together gently but don't overcrowd them. - grill · ~12 min
Grill the spiedie skewers over high heat.
1.Preheat your grill to medium-high heat, about 400-450°F.2.Place the skewers directly on the hot grill grates.3.Grill for 5-6 minutes per side, turning once, until the chicken is charred at the edges and cooked through to 165°F internal temperature.4.Baste once with leftover marinade during the first turn only.TIPDon't baste after the halfway mark — you want any raw-chicken marinade to cook fully. - assemble · ~2 min
Assemble the spiedie sandwiches.
1.Remove the skewers from the grill and let them rest for 2 minutes.2.Hold each Italian roll open and, gripping the roll around one skewer, pull the skewer out — letting the juicy chicken chunks fall directly into the bread.3.Press the roll closed gently and serve immediately.TIPUsing the roll itself as a mitt to remove the skewer is the authentic Binghamton way. - serve
Serve the spiedie sandwiches hot.
Serve the sandwiches immediately with extra lemon wedges on the side and a napkin — these are gloriously drippy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a food-safe plastic bag for marinating — it coats the chicken more evenly and takes up less fridge space.
- 2Let the skewered chicken rest at room temperature for 20 minutes before grilling so the center cooks evenly.
- 3Thread chicken loosely on skewers — a small gap between pieces ensures charred edges, not steamed meat.
- 4Baste with leftover marinade only during the first turn; after that, switch to a clean brush to avoid cross-contamination.
- 5For extra crust, pat the chicken very dry with paper towels right before skewering — moisture is the enemy of char.
- 6To reheat leftover spiedie meat, warm it in a dry skillet over medium heat — the microwave will make it rubbery.
Adapt it for your goals.
Pork spiedie
Substitute boneless pork shoulder or loin, cut into 1-inch cubes. Pork takes the marinade beautifully and becomes even more tender — a traditional alternative in upstate New York.
high proteinHigh-protein
Use chicken thighs (boneless, skinless) instead of breasts. Thighs stay juicier and have a richer flavor, plus they're less prone to drying out on the grill.
low oilLow-oil
Reduce olive oil to 1/4 cup and add 1/4 cup white wine or chicken broth. The marinade will be thinner but still flavorful, cutting calories while keeping the tang.
jainJain
Replace garlic with an equal amount of minced fresh ginger and skip the onion family entirely. Use a pinch of asafoetida (hing) to mimic the savory depth. This version is Jain-friendly while preserving the herbaceous punch.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety without excess saturated fat.
Herb Antioxidants
Dried oregano, basil, and mint are rich in polyphenols and flavonoids, which help combat oxidative stress and inflammation.
Garlic for Immune Support
Fresh garlic contains allicin, a compound linked to immune-boosting and antimicrobial properties, especially when minced and allowed to sit before cooking.
Frequently asked questions
Yes, metal skewers conduct heat and can help cook the chicken from the inside. If using wood, soak them in water for 30 minutes first to prevent burning.
