Such a great flavor. Baffles me that chicken Spiedies/Spiedie sauce are such a hyper regional thing (shoutout Southern Tier NY). Highly customizable and impossible to dislike. Traditionally made with chicken thighs or breasts marinated overnight. I did not marinate because the craving came to me a couple hours before our party.
I made ~40 wings so adjust to size.
Dry rubbed with Salt, Pepper, Onion and Garlic Powder and the little Lemon pepper I had left. Drizzle of olive oil to help bind.
For my sauce (measurements were eyeballed):
3 TB Dried Dill
3 TB Pasta Herbs blend (from TJMaxx)
Juice of 1 lemon
3 TB Garlic Powder
2 TB Onion Powder
1.5 Cups Olive oil
1.5 TBS Red Wine Vinegar
Cooked indirect for 40 minutes, flipping at 20 minute mark. Toss in sauce and grill for another 10 minutes. Finished over direct heat to get a nice char that my wife likes.
Turned out amazing and the new must have at future family parties. Next time I will try marinating overnight but these turned out great either way.
Cheers guys!
by Beershavebeenhad
1 Comment
don’t see spiedies mentioned too often. we do ours just as cubed breasts, with red onion, and a bell pepper. i put mine on a hoagie with mayo and a slice of cheese.