| Level: | Easy |
| Total: | 42 min |
| Prep: | 15 min |
| Inactive: | 12 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) bottle spiedie marinade (available in stores)
- Butter, softened
- 6 steak rolls
Instructions
- Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
- Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
- Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.
Reviews
I am from Central NY and 45 min. from Binghamton where I went to College in the 60’s. I fell in love with speidies. I still buy the NY State Fair Speidie sauce. We have it imported from NYS when family comes to visit. Two gallons a visit. I read this recipie and when it says marinate 12 to 24 hours OBEY! I cut up chicken in approx. 1″ pieces and would leave in marinate for 3 days or even more. Results…..too strong of a vinegar taste absorbed into the chicken. No grills in apartments, works okay cooking in a pan on the stove, but miss the grilled flavor at a barbeque. Going to the frige an defrost some chicken to marinate.
This “recipe” is not useful to me at all. I want a recipe I can use here in Boston where Spiede sauce is not available so I can make the spiede marinade myself. This isn’t a recipe, it is an advertisement for a pre-made product.
I must admit I’m from Binghamton so I do have an affinity for spiedies.. but they are fabulous and so easy!