Grilled Chicken Spiedes: An Upstate Find You need to Try

Grilled chicken spiedie sandwiches seem to be one of those dishes that I need to make as soon as it’s time to break out the grill. The chicken is marinated in olive oil, lemon juice, vinegar, and a flavorful blend of herbs and spices, then grilled to juicy perfection and served on a soft roll. Add some grilled peppers and onions, and you’ve got a dinner for the ages!

For the marinade:

• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh basil
• 1 tbsp dried mint
• 2 tsp dried oregano
  2 cloves minced garlic
• Salt and freshly ground black pepper

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 soft club rolls

Optional:

• Pepper and onion, sliced into one inch pieces

Let’s cook!

• Combine all marinade ingredients in a large zip-top bag.
• Toss the chicken in the marinade to coat thoroughly.
• Refrigerate overnight for best flavor (but even 6 hours will do the trick!).
• Heat your grill to medium-high. Grill the chicken breasts until the internal temperature reaches 180°F, about 15 minutes total, turning as needed.
• (Optional) Toss peppers and onions in olive oil and cook them in a grill basket or on a grill mat for 5–8 minutes, until tender and lightly charred.
• Grill the rolls for about 5 minutes, just until warm and slightly crisp.
• Slice or cube the grilled chicken, pile onto rolls, and top with grilled vegetables if desired. Serve warm!

I must confess, I’m a little non-traditional because I grill the chicken breast whole instead of cubing them and cooking them on skewers. I just find it keeps the chicken much more moist.

Spiedies are a regional favorite in my kitchen—but now I want to hear from you! What’s a must-have local dish from your corner of the world? Share with us so we can try too!

Eat well friends!