Chicken Spiedies Recipe: Upstate New York’s Marinated Grill Favorite

I first tasted spiedies at a Binghamton picnic, and that zesty marinade with charred chicken completely won me over. This Upstate New York classic brings Italian-American flavor to your grill.

The magic is in the marinade—simple ingredients that transform chicken into something extraordinary. I’ve tweaked the recipe over time, balancing acidity and herbs perfectly.

After marination, the chicken grills up juicy with crispy edges. The aroma alone will have neighbors knocking at your door, asking for the secret.

Serve these on crusty Italian bread or straight off the skewer. Either way, you’re in for a taste of Upstate tradition.

Ingredients for Chicken Spiedies

Simple ingredients that capture Upstate New York’s iconic grilled chicken flavor on a stick.

The chicken is everything here. Boneless, skinless thighs stay juicier on the grill than breasts—Costco or Sam’s Club have great bulk packs. For the olive oil, California Olive Ranch or Colavita are solid grocery store picks (skip the cheap stuff). Fresh herbs make a difference, so grab basil and parsley from the produce section if possible.

No wooden skewers? Metal ones work fine—just oil them well. Out of fresh herbs? Dried at one-third the amount gets you close. The vinegar can be apple cider or red wine if that’s what you have. Want more zing? Add a splash of lemon zest to the marinade. The red pepper flakes are flexible—skip if you’re sensitive to heat.

Marinate the chicken for at least 4 hours (overnight is best). Leftovers keep in the fridge for 3-4 days—great cold or reheated. Freeze uncooked marinated chicken for up to 3 months (thaw before grilling).

Step-by-Step Instructions for Chicken Spiedies

Here’s how to nail this Upstate New York classic with a marinade that’s bold and bright.

Step 1: Prepare the Marinade with Fresh Herbs

In a large bowl, whisk together the 0.75 cup Extra-Virgin Olive Oil, 0.25 cup White Vinegar, and 0.25 cup Fresh Lemon Juice until fully emulsified. The acidity from the vinegar and lemon will tenderize the 2 lb Chicken Thighs while keeping them juicy.

Add the 6 cloves Garlic Cloves (minced), 0.5 cup Fresh Basil Leaves (chopped), 0.5 cup Fresh Parsley (chopped), 1 tbsp Dried Oregano, 0.5 tsp Red Pepper Flakes, 1 tbsp Kosher Salt, and 1 tsp Black Pepper. Stir well to combine, ensuring the herbs and spices are evenly distributed. This marinade is the soul of the dish—let it sit for 5 minutes to let the flavors meld before adding the chicken.

Step 2: Marinate the Chicken for Maximum Flavor

Add the 2 lb Chicken Thighs (cut into 1-inch chunks) to the marinade, tossing to coat every piece evenly. I like to use my hands for this—it ensures every nook and cranny of the chicken gets saturated with flavor. Cover the bowl and refrigerate for at least 4 hours, but overnight is ideal. The longer it marinates, the more tender and flavorful your spiedies will be.

Real talk: Don’t rush this step. The acid in the marinade needs time to work its magic, breaking down the proteins in the chicken for that signature melt-in-your-mouth texture.

Step 3: Skewer and Grill to Perfection

Soak the 8 pieces Wooden Skewers in water for 30 minutes to prevent them from burning on the grill. Thread the marinated chicken chunks onto the skewers, leaving a little space between each piece for even cooking. Discard any leftover marinade—it’s touched raw chicken and isn’t safe to reuse.

Preheat your grill to medium-high heat. Grill the skewers for 5-6 minutes per side, or until the chicken is cooked through and has a slight char. You’ll know it’s done when the internal temperature reaches 165°F and the edges are golden brown with a hint of caramelization from the marinade.

Step 4: Serve with Crusty Bread

Transfer the grilled spiedies to a platter and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve the skewers alongside slices of 1 loaf Crusty Italian Bread—it’s traditional to sandwich the chicken between slices or use the bread to soak up the delicious drippings.

The bread should be warm and slightly crispy on the outside, soft on the inside. Each bite should deliver a burst of herby, garlicky flavor with a touch of smoky char from the grill.

Health Benefits of These Flavors

Rich in Healthy Fats

This dish features extra-virgin olive oil as its marinade base, providing heart-healthy monounsaturated fats. A 0.75 cup serving of oil contributes 1,500mg of these beneficial fats, which support cardiovascular health and reduce inflammation.

Protein Powerhouse

The 2 lb chicken thighs pack a serious protein punch—about 100 grams per pound. This lean protein helps build muscle, repair tissues, and keeps you full longer. I love that it’s a guilt-free indulgence.

Vitamin C Boost

Between the 0.25 cup fresh lemon juice and herbs like basil and parsley, you’re getting a solid dose of vitamin C. This antioxidant supports immune function and helps your body absorb iron from the chicken. 💪

Herbal Antioxidants

Fresh herbs like basil and parsley aren’t just for flavor—they’re packed with antioxidants. 0.5 cup of each provides compounds that combat oxidative stress, keeping your cells healthy and vibrant.

Low-Carb Friendly

With only 3 grams of carbs per serving from the marinade, this dish fits perfectly into low-carb or keto lifestyles. Skip the bread if you’re watching carbs, or enjoy it in moderation for a balanced meal. ✨

Minimal Processed Ingredients

This recipe uses whole, unprocessed ingredients like garlic, olive oil, and fresh herbs. You control the sodium with kosher salt, avoiding hidden preservatives found in many store-bought marinades.

Frequently Asked Questions