• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Grilling Recipes » Chicken Spiedies

Chicken Spiedies

Cathy Roma Published: Jun 15, 2020

739 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
An iconic food in upstate New York, chicken spiedies were a summer barbecue staple for my family and you're guaranteed to love them too.
An iconic food in upstate New York, chicken spiedies were a summer barbecue staple for my family and you’re guaranteed to love them too.
Chicken Spiedies

When my dad fired up the grill in the summer when I was a kid, it wasn’t your typical burgers and dogs, it was for spiedies. What is a spiedie you ask?

Spiedies are cubed meat (lamb, chicken or pork) that are marinated in a special “spiedie” sauce, skewered, and grilled. Spiedies are an iconic food in the Southern Tier of upstate New York where this current Jersey girl was born and bred.

We didn’t bother with fancy buns or toppings for our chicken spiedies (if you even attempted to put ketchup your’s in my house you would quickly be shown the door), but instead used a fresh slice of Italian bread to pull off the meat and immediately indulge.

Everyone got their spiedies pre-marinated and bagged from Lupos, a local purvyor with a monopoly on the market thanks to their secret and unbeatable marinade.

Chicken Spiedies

We never knew what they put in that magic sauce, (I’m pretty sure it was a combo of vinegar, olive oil, garlic, and fairy dust) and the thing is, we never asked. We never had to because it was easy peasy to drive a mile and pick them up, all ready to be strung on skewers and slapped on the grill.

Ah, but what’s a girl to do when she moves away from home and craving her native food? Well, Lupos does sell and ship that sauce, so I could stockpile it for summer grilling, but it just doesn’t feel the same.

So instead I’ve spent some time tweaking my own version. After experimenting with fresh and dried herbs (I’ve settled on a combination), the vinegar to olive oil ratio, just the right amount of garlic cloves, and the sweet and salt…I think I’ve got it.

Chicken Spiedies

The other trick is just how long you leave the spiedies marinating in the frig until they’re just right. I strongly recommend at least overnight, and even better (and if you can force yourself to wait), two nights.

The flavor we’re aiming for is a mellowed-out garlic, a bite from the vinegar, and all of those herby flavors infused in the meat. 

Lamb was the meat of choice growing up and I think it still ranks as my favorite, but due to cost and availability chicken has since replaced it as the most popular choice.

Chicken Spiedies

Now you can play around and serve your chicken spiedies how you see fit (just please no ketchup), but definitely give one a try the old fashioned way, simply served in a slice of Italian bread.

I can’t promise that my version tastes exactly like Lupos (my grocery store doesn’t seem to stock fairy dust), but they are pretty damn good. Just make sure you give your chicken spiedies time to marinate and do their thing.

I hope you enjoy a little bit of my hometown at your next barbecue!

Chicken Spiedies

Tips for success

  • If you don’t have white wine vinegar, apple cider vinegar or red wine vinegar may be substituted.
  • Be sure to cut the meat into uniform size cubes so it cooks evenly.
  • This marinade works interchangeably with different meats. Boneless cubed lamb, beef, or pork would be equally delicious.
  • If you have time to plan in advance, marinate the chicken spiedies even longer. Two days is ideal!
  • You can serve these spiedies in rolls or even over a salad. The old-school way is to pull the meat off the skewer with a slice of fresh Italian bread and eat it simply folded into the bread. DELISH!

More grilled chicken recipes

  • Breaded Chicken Skewers
  • Honey Glazed Grilled Chicken Legs
  • Grilled Chicken Caesar Salad
  • Garlic and Herb Grilled Chicken Wings
4.5 from 16 votes
Chicken Spiedies
Print
Chicken Spiedies
Prep Time
20 mins
Cook Time
10 mins
Marinating Time
1 d
Total Time
1 d 30 mins
 
An iconic food in upstate New York, spiedies were a summer barbecue staple for my family and you’re guaranteed to love them too.
Course: Main Dish
Cuisine: American
Keyword: chicken spiedies, spiedies
Servings: 6 servings
Calories: 327 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 1 cup white wine vinegar
  • 2 Tbsp soy sauce
  • 2 Tbsp fresh lemon juice
  • 6 cloves garlic, smashed
  • 2 dried bay leaves, crushed
  • 1 Tbsp dried oregano
  • 1 Tbsp dried Italian seasoning
  • 1/2 tsp dried red pepper flakes
  • 1/4 cup fresh basil, chopped or torn
  • 1 Tbsp fresh mint, chopped or torn
  • 1/4 cup fresh parsley, chopped or torn
  • 1 Tbsp fresh thyme, chopped or torn
  • 1 1/2 Tbsp sugar
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 3 lbs chicken breasts, boneless, skinless
  • metal or bamboo skewers (soaked in water for 30 mins)
Instructions
  1. Combine all of the marinade ingredients except the olive oil in a bowl and whisk well to combine.

  2. Add the olive oil in a steady stream while whisking and set aside. (Alternatively process all of the marinade ingredients in a food processor until well blended.)

  3. Cut the chicken breasts into 1 inch cubes. Place the chicken cubes in a ziplock bag and pour the marinade over the chicken.

  4. Seal the bag and refrigerate for 24 hours, or even better, 2 days.

  5. Preheat your grill to med/high heat. While the grill heats, thread the marinated chicken onto the skewers (about 8 or 9 cubes per skewer).

  6. Grill about 5 mins per side, turning once. Serve with sliced Italian bread or rolls.

Recipe Notes
  • If you don’t have white wine vinegar, apple cider vinegar or red wine vinegar may be substituted.
  • Be sure to cut the meat into uniform size cubes so it cooks evenly.
  • This marinade works interchangeably with different meats. Boneless cubed lamb, beef, or pork would be equally delicious.
  • If you have time to plan in advance, marinate the chicken spiedies even longer. Two days is ideal!
  • You can serve these spiedies in rolls or even over a salad. The old-school way is to pull the meat off the skewer with a slice of fresh Italian bread and eat it simply folded into the bread. DELISH!
Nutrition Facts
Chicken Spiedies
Amount Per Serving
Calories 327 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 145mg48%
Sodium 1382mg60%
Potassium 921mg26%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 49g98%
Vitamin A 476IU10%
Vitamin C 11mg13%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in June 2017 but was republished with tips in June 2020.

116

Grilling Recipes, Main Dish Recipes, Recipe chicken, grill, grilling, skewers, speidies, upstate ny, marinade, marinating

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Honey Glazed Grilled Chicken Legs
Next Post: Easy Banana Cake with Cream Cheese Icing »

Reader Interactions

Comments

  1. Paula Jo Dorrity says

    June 6, 2017 at 3:37 pm

    I googled “lupos” and came up with this: https://www.spiedies.com. They are in Endicott, NY and are Sam Lupo & Sons biz. They sell both the marinades plus pre-marinated Spiedie meat. Chow Down!

    Reply
    • Cathy says

      June 6, 2017 at 7:22 pm

      Yep, that’s the place. I grew up in Endicott and have consumed my body weight in Lupos spiedies. My recipe is inspired by them, but not exactly the same. Let me know if you give it a try.

  2. Milena | Craft Beering says

    June 6, 2017 at 11:22 pm

    These look so tasty! Plus the name is really catchy. Growing up I used to eat a lamb skewer marinated in yogurt and a very similar spice blend, minus the soy sauce, lemon and vinegar (and sadly no fairy dust) and my grandmother always insisted on having to marinate the lamb for two days! I guess the Lacto needs time:) So cool to learn about your favorite thing to grill as a child. Definitely trying spiedies this summer! Pinned!

    Reply
    • Cathy says

      June 7, 2017 at 2:31 pm

      That sounds so similar Milena! And grandmas are always right!

  3. Cousin Tara says

    June 10, 2017 at 9:25 pm

    I just mixed this up and I have 1/3 of it on lamb (SALE!) and the rest on chicken. I can’t wait until tomorrow. Normally I go 48 hours as well but when lamb goes on sale the day before your BBQ you just make it happen.
    When I made speidies the weekend before last for Jon’s surprise birthday party, everyone loved them. I used a Lupos copycat recipe. As the week passed, I was getting requests for the recipe and then you posted this so I sent them this way. My friend texted me at 130am to tell me (again) how great they were!

    Reply
    • Cathy says

      June 12, 2017 at 11:19 pm

      What great timing Tara! I saw the pic you posted and glad they were Jon approved! Happy birthday to Jon!

  4. Stefanie says

    June 11, 2017 at 1:17 am

    Made these for dinner tonight and they are fantastic! I let them marinate for over 2′ days and I think I enjoyed them even more than Lupos, which I rarely get anymore living in Maryland. Love this recipe – it’s so fresh – and I will be making them all summer! Thanks for bringing spiedies to me 🙂

    Reply
    • Cathy says

      June 12, 2017 at 11:16 pm

      Stefanie this made my day! So happy you enjoyed them and thanks for letting me know!

  5. Danita says

    August 1, 2018 at 12:26 am

    Have you tried State Fair brand spiedie marinade, it is very good too? It is available in MD at Wegmans and Weis Markets has carried Lupos and State Fair brand in their MD stores.

    Reply
    • Cathy says

      August 1, 2018 at 1:19 am

      Haven’t tried it. When I visit home, we head to Lupos, but when I’m back in NJ, I make my own. Let me know if you give it a try.

  6. Alixandra Hice says

    May 16, 2020 at 1:56 pm

    My Grandmother lived on Rogers Avenue in Endicott, just a few doors down from the original Lupo’s market at Rogers and Watson Boulevard. I visited that tiny little shop many times as a child and vividly recall picking up meat orders for my Grandma. The Lupo’s brothers had a little meat counter in the back and would tear off big white whooshing sheets of butcher paper to wrap up their meats in. Funny what you recall as a kid. Back then, the spedie marinade was not as closely guarded a secret family recipe as it is today, and although I can purchase bottled Lupo’s spedie marinade at Publix, I still love to whip up my own. The key is to marinate the meat for 48-72 hours, so you have to buy the very freshest meat possible. Thanks for this trip down memory lane. ❤️

    Reply
    • Cathy Roma says

      June 11, 2020 at 4:16 pm

      My dad grew up very close to there as well, on the northside of Endicott. He was very particular about his speidies all his life and lamb was his favorite for years, though he eventually came to like (tolerate) chicken. I have so many great food memories from growing up and that white butchers paper is in a bunch of them – the pizza at Duffy’s and Jim Romas!

  7. Amy says

    July 11, 2020 at 5:49 pm

    5 stars
    This was a lot of work so I I thought to myself, there is no way just marinated chicken is going to be good enough to warrant all this effort. Well, it exceeded my expectations. SO DELICIOUS. We will definitely make this again and wow our friends at our next BBQ. How did I go to school in Syracuse for 4 years and miss these?!?

    Reply
    • Cathy Roma says

      July 12, 2020 at 12:35 am

      AMY!! You made my day!! This is my childhood experience you’re talking about, so I’m glad it paid off for you. Spiedies are the bomb, so I’ve never figured out how they haven’t made their way out of the Southern Tier of NY. Perhaps you’re the ticket!

  8. agreso says

    December 28, 2020 at 1:21 am

    Have you tried State Fair brand spiedie marinade, it is very good too? It is available in MD at Wegmans and Weis Markets has carried Lupos and State Fair brand in their MD stores.

    Reply
    • Cathy Roma says

      January 5, 2021 at 1:48 pm

      I haven’t tried State Fair brand as we were Lupos fans. Let me know if you try it.

  9. Donna Reale says

    July 14, 2021 at 6:54 pm

    I love making Spiedies, either with my own sauce recipe (very similar to yours) or with bottled Spiedie sauce that I can even get here in the wilds of Arizona. My husband came from Montrose, PA which is also spiedie country. He and I use lamb when we can afford it, or chicken or pork. I also make vegetarian spiedies for my daughter and her friends. But I’ve learned one thing in trying to tweak the recipe for non-meat ‘meat’: if you try to make Spiedies with artificial chicken or seitan, DON’T marinate it too long. The artificial meat is like a sponge so the it becomes too strongly spiced if you treat it like real meat. A ten minute quick dip is all you need to treat the vegheads in the house.

    Reply
    • Cathy Roma says

      July 21, 2021 at 1:10 pm

      What great tips for vegetarian spiedies! Thanks for sharing. I’ll be heading home for a visit soon to get my fix of the “real thing”!

  10. Christi says

    June 5, 2022 at 11:49 pm

    So happy I found this post! From Binghamton originally. We are making these this week. Any recommended sides?

    Reply
  11. Laurie says

    June 28, 2022 at 11:23 pm

    I grew up in Chenango Bridge and Greene, N.Y. and now live on Cape Cod. Spiedies are a family favorite for us. I’ve made them twice so far this summer – once with chicken and once with pork tenderloin. The pork tenderloin is probably our go to in the near future because it’s always on sale and we have big family dinners every week. My recipe is very similar to yours although we do use mostly fresh herbs from the garden in the summer.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • French Onion Tart cut into square slices, golden brown, and scattered with thyme sprigs. French Onion Tart
  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings
  • Close up of the best flaky biscuits stacked up on a wooden board. Best Flaky Biscuits

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service