New York-style chicken spiedies with a homemade garlic-and-lemon marinade. Step-by-step instructions for making these tender, flavorful skewers on the grill or on the stovetop.
When food trucks are in season, lunchtime becomes an event: a lineup of choices, new smells and bold flavors. Even on quieter days I miss that variety, so I created this chicken spiedie recipe to capture the bright, garlicky punch I used to crave from the trucks. These cubes of marinated chicken are perfect on a roll, over a pasta salad, or straight from the pan.
Spiedies are marinated cubes of meat traditionally from Binghamton in New York’s Southern Tier. Chicken is the most common choice, but pork, lamb, or beef also make excellent spiedies. The defining feature is the marinade: salty, garlicky, tangy, and aromatic. Homemade marinade is simple, uses pantry staples, and lets you control the oil and seasonings for a fresher, cleaner flavor.
Homemade spiedie marinade: the key to flavor
The marinade is the star: olive oil, red wine vinegar, lemon juice, lots of fresh garlic, parsley, oregano, and a healthy sprinkling of salt and pepper. It’s similar to chicken marinated in Italian dressing but with a stronger garlic profile and a touch more salt. Making it at home is quick and allows you to use quality ingredients like extra virgin olive oil.
To make it, you’ll need:
- Olive oil
- Red wine vinegar
- Lemon juice
- Fresh garlic
- Fresh parsley
- Dried oregano
- Salt and pepper
How to make chicken spiedies on the grill
Cut boneless chicken into roughly 2-inch cubes so they cook quickly and evenly. Marinate the cubes for at least 2–3 hours, ideally overnight, to let the flavors penetrate. Thread the chicken onto skewers and grill over high heat until the pieces are cooked through and lightly charred. Because the cubes are small, they cook fast — typically 10–15 minutes over a hot grill (around 400°F).
If using wooden skewers, soak them for 30 minutes before grilling to prevent burning. For convenience, soak a whole package and freeze it so skewers are always ready. Metal skewers are reusable and don’t need soaking.
How to make chicken spiedies on the stove
No grill? No problem. A hot cast iron skillet produces excellent results. Instead of skewering, cook the marinated cubes directly in a well-heated skillet with a little oil. Brown the pieces on all sides and cook 5–7 minutes per side, or until nicely caramelized and fully cooked. Indoor spiedies won’t have the precise smoky char of a grill, but they’ll still be juicy and flavorful.
Serve spiedie chicken on soft Italian rolls with lemon wedges, over a chilled pasta salad, or atop a leafy green salad. These skewers make a great make-ahead dinner: marinate on Sunday and grill or pan-fry during the week for a quick, satisfying meal.
Food Truck Food — Progressive Eats
Welcome to Progressive Eats, our virtual progressive dinner where this month’s theme is Food Truck Foods. Members share recipes inspired by favorites you’d find from food trucks and street vendors — a great way to explore bold, portable, and crowd-pleasing dishes.
Featured savory and sweet ideas
Below are a few food-truck-style inspirations contributed by fellow cooks, ranging from tacos and sandwiches to clever desserts. Try pairing your spiedies with a bright slaw, a simple pasta salad, or a refreshing frozen treat to round out a street-food-style meal.
Chicken Spiedies
New York-style chicken spiedies with a bright homemade marinade of garlic and lemon.
Course: Chicken Recipes
Cuisine: American
Keywords: chicken spiedie recipe, chicken spiedies, spiedie marinade, homemade spiedie sauce
Prep Time: 20 minutes · Cook Time: 15 minutes · Marinating Time: 3 hours (or overnight) · Total Time: 3 hours 35 minutes
Servings: 6 · Calories: 177 kcal per serving
Author: Lauren Keating
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 large lemon
- 4 cloves garlic, minced
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lemon wedges, for serving
- Rolls, optional for serving
Instructions
- Cut the chicken into 2-inch cubes.
- Make the marinade: In a large non-reactive bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
- Add the chicken to the bowl and stir to coat completely. Cover and refrigerate at least 3 hours, preferably overnight, up to 2 days.
- If grilling, thread the marinated chicken onto skewers and discard any remaining marinade.
- Grill the chicken over high heat for 10–15 minutes, turning as needed, until cooked through. Alternatively, cook the chicken in a hot cast iron skillet over medium-high heat for 8–12 minutes, stirring or turning until browned and cooked.
- Serve hot on rolls or over salad with lemon wedges.
Nutrition (per serving)
Calories 177; Fat 4g; Cholesterol 97mg; Sodium 564mg; Potassium 575mg; Carbohydrates 1g; Protein 32g. Percent daily values are based on a 2,000 calorie diet.