Spiedies Marinade

Growing up in Upstate NY, this is a classic spiedies marinade for any form of meat (I prefer chicken, though lamb is the traditional) from Binghampton/Endicott area. Here is my personal take that I have switched up some adding ingredients from my time in the South and PacNW. Serve skewers on lightly toasted French bread or a hot dog bun. To eat, squeeze the roll and pull the skewer out - shouldn't need condiments (maybe a touch of hot sauce).

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 226 Calories

Ingredients

• ½ cup olive oil
• ¼ cup fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• ¼ cup rice vinegar
• 1 teaspoon dried tarragon
• ¼ cup dry white wine
• 1 teaspoon red pepper flakes
• 1 white onion, diced
• 1 teaspoon ground thyme
• 1 tablespoon sea salt
• 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes

Recipe Instructions

Step 1

Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.

Step 2

Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.

Step 3

Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.

Step 4

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.