Go back to the roots of Spiedie Fest, which started just as a spidie-cooking contest, and host your own spiedie cookoff starring this winning variation on the classic marinade.

Beer Marinated Spiedies (Prep. time 10 minutes plus 2 hours to marinate.  Serves 4 or more, depending on how many chicken breasts you use)

2 chicken breasts, cut into bite-sized chunks

½ C. olive oil

¼ C. vinegar

salt, pepper

1 Tb. oregano

2 tsp. dried basil

1 tsp. garlic powder

½ tsp. onion flakes

1 C. stout beer, like Guinness (You can substitute and amber or copper ale for the stout  and add the juice from 1 lime.  I used Otter Creek Copper Ale) 

In a large mixing bowl whisk together the oil, vinegar, salt, pepper and herbs. Stir in the beer. Put the chicken and the marinade in a large, zip-top freezer bag.  Shake to thoroughly cover and marinate in the refrigerator for two hours.  Most people marinate regular Spiedies longer, even overnight. But the alcohol in the beer breaks down the proteins in the meat faster, shortening the marinating time substantially and producing a ridiculously tender Spiedie.  If grilling or broiling, skewer the marinated meat and cook on a hot grill or under the broiler about 5-8 minutes, turning occasionally until the meat is well browned on all sides. If cooking on the stove-top, pre-heat a pan or grill pan over high heat and brown on all sides.  Serve on Italian bread slices or in a sub roll.