Homemade Spiedie Marinade Recipe
In celebration of competitive eater Joey Chestnut’s return to the Binghamton area for the Tioga Downs World Chicken Spiedie Eating Championship this coming Saturday, August 27th, I thought we’d go back in time and re-visit my spiedie marinade recipe.
In 2013, I was poised to participate in the Spiedie Fest Cooking Competition, but I ended up in the emergency room instead. I was devastated because I’d worked so hard to create what I was sure would be the perfect spiedie marinade recipe and instead of being able to participate and show off my skills, I was left with four pounds of spiedies sitting sadly in my fridge.
This is the marinade recipe I worked so hard on:
- 1 cup of olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of dried basil
- 1 tablespoon of dried rosemary
- 1 teaspoon of dried oregano
- 1 tablespoon paprika, or 2 tablespoons if you like a kick
- 3 teaspoons of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon pepper
- 4 tablespoons of mayo (sounds ick, but trust me on this!)
- 3 tablespoons of apple cider vinegar
- 3-4 lbs boneless, skinless chicken breast, cut into cubes
- Cut the chicken breasts into cubes and give them a stab or two with a fork, or a sharp knife so that the marinade can really seep inside. Don’t worry if you have some chunks of chicken that aren’t the same size, but do try to keep them as close to the same size as you can because it’ll help them cook more evenly.
- Mix all of the other ingredients together to make the marinade.
- Add marinade and chicken together in a big covered container or zip lock bag and refrigerate at least overnight if not longer- I usually let mine marinate for about three days, giving the container a good shake every day or so to make sure everything is getting even marinade coverage.
- When you’re ready to make your spiedies, thread a couple of cubes of chicken onto skewers (if you’re using wood skewers make sure to soak them in water before cooking or you could end up with a nasty charred mess) and grill for a couple of minutes, turning occasionally. You won’t need to cook the chicken as long as you normally would because the vinegar will partially cook the chicken.
- Serve on fresh Italian bread
You’ll have to give this a try and let me know what you think. My friends who tried the trial batch loved it and I thought it was pretty good too.
And, if you’re in the mood to watch Joey Chestnut take on Matt Stonie in the Tioga Downs World Chicken Speidie Eating Championship, it’ll be held at 6:30pm at Tioga Downs on August 27th. Not only will these guys attempt to out-eat each other, they’ll vie for a prize of $4,000!