Binghamton Spiedies
YouTube: Cooking Chicken at Spiedie Fest 2023
If you’re from the Binghamton, New York area then you know about spiedies. (It's pronounced "speedy.") There’s a special kind of chicken sandwich there called a spiedie that’s as popular in Binghamton as hoagies are in Philadelphia, or clam chowder in Boston. It’s typically chicken or lamb marinated in oil and spice for up to three days, then grilled.
I learned about this unique local treasure in 2015, when I visited Binghamton and attended a local downtown street festival with a friend who calls herself "Rev. Bug." She forced me to try a spiedie, and I went to one of the street vendors and said, "Hi, I'm from out of state and my friend is forcing me to try a spiedie for the first time." Her reply: "Awesome!" And it was indeed awesome. I made sure to have a spiedie each time I came through Binghamton. Finally, in 2022 I moved to the Binghamton area permanently, and I've had a lot of fun making spiedies myself.
These are chicken pieces marinated for a day or more in a special seasoning (not barbeque!), then grilled to perfection…or seared in a cast iron pan. They’re served in rolls, and they’re one of those hidden treasures that demonstrate, once again, that eating local is the best way to eat.
Pans needed: A large bowl or plastic bag to marinate the chicken for at least 24 hours. Traditionally, the marinated chicken is stuck onto skewers. From there, the chicken is either gripped or seared in a cast iron pan until done.
Ingredients
- 4 pounds boneless chicken, cut into cubes. White meat (breast) is usually used with chicken spiedies, but dark meat will work just fine.
- Originally spiedies were made from lamb or pork, but chicken has been the most popular meat in this dish for the past few decades.
- 1 1/2 cups olive oil
- 1/2 cup white wine vinegar
- 1/4 cup lemon juice
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon fresh-ground black pepper
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 3 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh basil leaves, chopped
- Bread to serve the spiedies, such as hot dog buns, hero sandwich rolls, or hoagie rolls
Cut the chicken (or other meat) into large cubes, and keep the cubed meat in a large bowl...or gallon-sized plastic ziploc bag...in the refrigerator until the marinade is ready.
Add all of the marinade ingredients into a food processor or blender, and blend everything together. Pour the marinade over the chicken and mix it all together. Marinate the chicken in the refrigerator for at least 24 hours. (Some food vendors marinate the meat for two to three days.)
Prepare your grill or cast iron pan. While it's heating up, place the marinated meat onto skewers, five or six pieces on each skewer. Grill or fry the skewers so that all sides of the chicken are crisp and the chicken is well done. The chicken should read 160 degrees Fahrenheit on a thermometer.
