Spiedies Marinade
Lupo's is the best spiedie marinade i've had.
Recipe Summary Spiedies Marinade
Growing up in Upstate NY, this is a classic spiedies marinade for any form of meat (I prefer chicken, though lamb is the traditional) from Binghampton/Endicott area. Here is my personal take that I have switched up some adding ingredients from my time in the South and PacNW. Serve skewers on lightly toasted French bread or a hot dog bun. To eat, squeeze the roll and pull the skewer out - shouldn't need condiments (maybe a touch of hot sauce).Ingredients | Lupos Spiedies Endwell½ cup olive oil¼ cup dry white wine¼ cup fresh lemon juice¼ cup rice vinegar1 tablespoon sea salt2 teaspoons ground black pepper1 teaspoon ground thyme1 teaspoon dried oregano1 teaspoon dried tarragon1 teaspoon red pepper flakes1 teaspoon cayenne pepper1 white onion, diced3 cloves garlic, minced2 skinless, boneless chicken breast halves, cut into 1 1/2-inch cubesDirectionsCombine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.This recipe works for up to 3 chicken breasts.If you cannot grill, then broil in the oven 3 to 6 inches from heat source on high (you want just the slightest crisp to the meat).Info | Lupos Spiedies Endwellprep:
10 mins
cook:
10 mins
additional:
2 days
total:
2 days
Servings:
6
Yield:
6 skewers
TAG : Spiedies MarinadeMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,