Chicken Spiedies Hoagie
The famous marinated chicken sandwich from the Spiedes Fest in Binghamton, NY.
Ingredients
Chicken
- chicken thighs, boneless900 g2 lb
- salt9 g1%
Mayo marinade (before cooking)
- mayonnaise50 g
- garlic, grated4 cloves
- black peppera spoonful
- dried oreganoa spoonful
- lemon zest1/2 lemon
Vinaigrette marinade (after cooking)
- olive oil50 g
- red wine vinegar25 g
- lemon juice1/2 lemon
- parsleya handful
- black peppera spoonful
- dried oreganoa spoonful
- sugara sprinkle
- msga pinch
- saltto taste
Hoagie components
- hoagie rolls~4
- pickled onions
- lettuce, shredded
- tomatoes, sliced
FAQ
So why do people go crazy for these? The signature marinade and smokey grilled flavors that stick to the exterior of the meat. That's what people compete for each year at Spiedie Fest, which I document in this video. My version utilizes a mayo marinade for cooking and then a vinaigrette based marinade to be spread on after cooking.
Ethan Chlebowski
Method
Step 1: Dry brine the chicken
Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.
Toss the chicken and salt together. Let dry in the fridge uncovered for at least 1 hour or overnight.
Step 2: Prepare the marinades
Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the respective ingredients, then stirring to combine.
Store each covered in the fridge until ready to use.
Step 3: Prep the chicken
When the chicken has finished dry , add the mayo marinade to the chicken and mix with thoroughly until each piece is coated. Thread 4-6 pieces of chicken onto individual (soaked) wooden or metal skewers.
- Skewers allow you to the cubes of chicken. If you don’t have any, you can cook the chicken pieces in a pan.
- An additional benefit of skewers is they pre-portion the chicken in neat rows, which can be deposited straight into the hoagie rolls.
Step 4: Grill the chicken & dress
Set a grill (if using skewers) or cast iron over high heat until smoking. Add the chicken and grill or until there is deep on one side before flipping.
Continue cooking until the chicken is in spots and cooked through (about 8 minutes.)
After cooking, drizzle the vinaigrette marinade over the top of the cooked chicken for an acidic and herbaceous punch.
Step 5: Assemble the hoagies
To serve, place a skewer’s worth of chicken into an open hoagie roll. Binghamton residents would have you stop there, but this is a perfect vessel for pickled onions, lettuce, tomatoes, and even extra additions like feta cheese.
Close the hoagie and devour.
So why do people go crazy for these? The signature marinade and smokey grilled flavors that stick to the exterior of the meat. That's what people compete for each year at Spiedie Fest, which I document in this video. My version utilizes a mayo marinade for cooking and then a vinaigrette based marinade to be spread on after cooking.
Ethan Chlebowski
Ingredients
Chicken
- chicken thighs, boneless900 g2 lb
- salt9 g1%
Mayo marinade (before cooking)
- mayonnaise50 g
- garlic, grated4 cloves
- black peppera spoonful
- dried oreganoa spoonful
- lemon zest1/2 lemon
Vinaigrette marinade (after cooking)
- olive oil50 g
- red wine vinegar25 g
- lemon juice1/2 lemon
- parsleya handful
- black peppera spoonful
- dried oreganoa spoonful
- sugara sprinkle
- msga pinch
- saltto taste
Hoagie components
- hoagie rolls~4
- pickled onions
- lettuce, shredded
- tomatoes, sliced
Method
Step 1: Dry brine the chicken
Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.
Toss the chicken and salt together. Let dry in the fridge uncovered for at least 1 hour or overnight.
Step 2: Prepare the marinades
Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the respective ingredients, then stirring to combine.
Store each covered in the fridge until ready to use.
Step 3: Prep the chicken
When the chicken has finished dry , add the mayo marinade to the chicken and mix with thoroughly until each piece is coated. Thread 4-6 pieces of chicken onto individual (soaked) wooden or metal skewers.
- Skewers allow you to the cubes of chicken. If you don’t have any, you can cook the chicken pieces in a pan.
- An additional benefit of skewers is they pre-portion the chicken in neat rows, which can be deposited straight into the hoagie rolls.
Step 4: Grill the chicken & dress
Set a grill (if using skewers) or cast iron over high heat until smoking. Add the chicken and grill or until there is deep on one side before flipping.
Continue cooking until the chicken is in spots and cooked through (about 8 minutes.)
After cooking, drizzle the vinaigrette marinade over the top of the cooked chicken for an acidic and herbaceous punch.
Step 5: Assemble the hoagies
To serve, place a skewer’s worth of chicken into an open hoagie roll. Binghamton residents would have you stop there, but this is a perfect vessel for pickled onions, lettuce, tomatoes, and even extra additions like feta cheese.
Close the hoagie and devour.
