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Chicken Spiedies

Chicken Spiedies

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Chicken SpiediesChicken Spiedies    Chicken Spiedies    Chicken Spiedies    For the Grill, Poultry

Spiedies are a specialty in Binghamton, NY where I went to college. They are usually made with lamb there, but these are similar and just as tasty.

Active Time: 20 minutes
Start to Finish: 40 minutes, excluding up to three hours for marinating.


  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 2 Tbs. finely chopped fresh basil
  • ½ tsp. dried oregano
  • 2 tsp. grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. red pepper flakes
  • 3 Tbs. mayonnaise
  • 1 Tbs. red wine vinegar
  • 4 boneless, skinless chicken breasts (about 1½ lbs.)


Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 Tbs. oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.

Prick chicken breasts all over with a fork, cut into 1¼-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 six 12-inch metal skewers. Grill chicken over hot fire or medium-high heat on gas grill, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Serve with mayonnaise mixture.

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recipe type

Main Courses


Cook's Country


6 servings




Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im