Spiedies (pronounced speedies) is a traditional New York sandwich containing delicious grilled marinated chicken on bread, drizzled with a creamy white sauce. Although I did not have one in New York (sigh...one of the many things I didn't get to experience there), I tasted many wonderful meals in New York and know that New Yorkers sure can produce some yummy food! So, when I found the recipe in Best of America's Test Kitchen 2010 (great magazine!), I had to make them. We invited some friends over and enjoyed our tasty spiedies last night. Try them out!
1/2 c olive oil
2 garlic cloves, minced
2 T chopped fresh basil
1/2 t dried oregano
2 t grated lemon zest
1 t salt
1/2 t pepper
1/4 t red pepper flakes
Two tablespoons of the above marinade plus...
3 T mayonnaise
1 T red wine vinegar
1 1/2 lbs. boneless, skinless chicken breast
6 sub rolls or slices of Italian bread
1. Mix all marinade items together in a large bowl.
2. Take 2 tablespoons of marinade and put in a smaller bowl for sauce. Add mayo and vinegar. Cover and put in fridge.
3. Chicken - Before cutting, poke the chicken all over with a fork. (Brilliant! It helps with the marinading.) Cut chicken into 1 1/4 inch chunks. Put in bowl with marinade and cover. Put in fridge for 30 minutes to four hours. (No longer! That's part of the trick!)
4. Once chicken has marinated, use skewers and barbecue the chicken on high, turning the skewers frequently, until chicken is lightly charred, about 10 to 15 minutes.
5. Put chicken on bread, drizzle with sauce, and serve.
It's spicy, tangy, delicious. You'll love it!
By the way, if you want to know how Kelly was able to score dozens and dozens of recipes from ATK for free, click here.