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Best Chicken Spiedies Marinade Sauce Mix Recipe You Make Yourself

Updated on March 8, 2011

Best Chicken Spiedies Marinade Sauce Mix

I would like to share the best chicken spiedies marinade sauce mix that you make yourself. I have tried plenty of other different types of recipes for marinades over the years for chicken spiedies but I always go back this special blend of spiedie marinade sauce mix that you can make right at home.

The ingredients are relatively common around the kitchen or easy to pick up at a local market.The secret to this fine tasting chicken marinade sauce is in how the ingredients are mixed.

As with any recipe mixing the spices and other key ingredients will sometimes need to be added in a particular order otherwise the sauce or marinade may not have the right consistency or flavor which is part of what makes this recipe so special.

If you are not familiar with chicken spiedies here is a brief history about spiedies.

The term "spiedie" comes from the Italian "spiedo" meaning spit or "spiedini" referring to cubes or balls of meat cooked on a skewer.The original idea came from Italy brought over by Italian immigrants in the 1920's to the Upstate New York region.

Spiedie choices consist of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer in a special marinade, then grilled on wooden skewers. When using steel skewers they are called "spiedie rods" and then grilled over a charcoal grill. The cooked spiedies can then be skewered into a Italian bread roll and served. Also spiedies can be eating right off the wooden skewer or served with other dishes.

Rob Salamida became the first person to bottle spiedie marinade in 1975 with the name Salamida's Original State Fair Spiedie Sauce and it is the highest selling spiedie marinade.

There is a Spiedie Fest and Balloon Rally in Binghamton, New York that has been celebrated every August, since 1983. This annual event includes a spiedie cook-off in search of the best spiedie recipes.

Preparing the Chicken for Spiedies

For this recipe we will use chicken breasts.

  • Slice the nicely skinned chicken breasts into 1" X 1" cubes or smaller. The chicken pieces will need to fit into a roll for a spiedies sandwich.
  • For grilling use steel spiedie rod skewers or if pan cooking place in glass baking dish to prepare for marinade.

Thing you'll need:

  • 1 large egg
  • 1 cup vegetable oil
  • 2 cups apple cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon poultry seasoning
  • 1 teaspoon pepper

The Mixing Order:

  • In a blender crack the egg and begin blending on medium speed.
  • Once the egg is thoroughly beaten continue blending and slowly add the oil.
  • This will make a mayonnaise type batter giving the marinade body and consistency.
  • Still blending on low to medium add the half of the vinegar. Next add the salt, pepper, and poultry seasoning and finally the rest of the vinegar.

Marinade Over Chicken

  • After blending the mix pour it over the chicken cubes.
  • Cover and refrigerate for 4 - 24 hours. 24 hours is best to fully soak through the meat.

Pan Cook or Grill

The chicken can be pan cooked on the stove or for great tasting spiedies grill on steel spiedie rod skewers over a hot charcoal grill.

Serve on a medium sized Italian sub rolls and top with mozzarella cheese for added flavor.

Simple Recipe

This recipe is very simple and easy to make. If you enjoy chicken then this is a wonderful recipe to try. If you enjoy the marinade why not experiment with other types of meat to enjoy the rich full flavor of a good tasting marinade. This recipe can also be used for chicken halves or other meats and the marinade mix can be doubled or tripled for a larger amount of marinade sauce is needed.

Don't Forget to Vote Thanks


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    • Fullerman5000 profile image

      Ryan Fuller 6 years ago from Louisiana, USA

      always in the lookout for new marinades and recipies. thanks for this. cannot wait to try it. great hub

    • WoodsmensPost profile image

      WoodsmensPost 6 years ago from Arizona

      Fantasic my mouth is watering just thinking about freshly marinated venison. I just got back from the store with some chicken so looks like the marinade will be brewing again today. Thanks for stopping back and letting me know how it turned out. Join hubpages if you have the time. WP

    • profile image

      cnysahd 6 years ago

      hello again. it worked very well for venison! tender & tangy. thanks!

    • WoodsmensPost profile image

      WoodsmensPost 6 years ago from Arizona

      cnysahd yes this recipe should work just fine for chicken or venison. We generally like at least a 24 to 48 hour soak in the marinade. As for the weather the sub zero temperatures hasn't bothered me as much this year as last. I know how it can effect back pain for sure. Good luck with the marinade thanks for commenting and enjoy. Stay warm WP

    • profile image

      cnysahd 7 years ago

      due to back injury i cannot hunt ( i so miss it too)... anyways a cloe friend just dropped off 50 lbs of various venison cuts. MADE MY DAY!!! needless to say I will have some venion marinating in the fridge tonight, hard part will be waiting till friday to grill it. i like to let it do its thing for 3 days at least before cooking. thank you for the awesome recipe from a central new york stay home dad. did i say im tired of the sub zero temps! last 2 days minus temps . record set yesterday of - 15 yuck!

    • WoodsmensPost profile image

      WoodsmensPost 7 years ago from Arizona

      Thanks 50. Man I know you like venison and this recipe is great for some chopped up pieces of venison. Same cooking procedure. But be sure to marinade over night .Put them on a skewer and throw em on the grill. This is very popular here in NY. Venison spiedies mmmm mmmm good!!!

    • 50 Caliber profile image

      50 Caliber 7 years ago from Arizona

      Woodsman, I had to look up to see what spiedie was, I thought does he mean fast? So I learned something and got a new plan, voted up and awesome! I've been collecting recipes in the last couple weeks to boost my cooking skills and this is another must try! Check out Dave Mathews and his bannana/sweet tater pie recipe, I hurt myself eating it yesterday, and Delores Monet has a bread recipe that is slow rise crock pot, no sugar added and comes out great for sopping my Elk stew, and I'll be trying french toast this morning with it. I'm out of eggs and hopefully be next week my new hens will get in gear! The last are going for the toast this morning.

      Great post, 50