By roasting carrots in the oven, you can enhance their flavor. Panko pecan topping is not required.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 27 mins |
| Servings: | 6 |
| Yield: | 6 skewers |
Ingredients
- ¾ cup white wine vinegar
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- ½ cup fresh mint leaves
- 6 cloves garlic
- 4 teaspoons white sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- 3 pounds boneless skinless chicken thighs, cut into 3 pieces
- 6 skewers
- 6 Italian-style hoagie buns
Instructions
- Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
- Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
- Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
- Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Nutrition Facts
| Calories | 875 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 4 g |
| Protein | 50 g |
| Saturated Fat | 9 g |
| Sodium | 1278 mg |
| Sugars | 8 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Nice recipe – made this with a few tweaks from CaeriBaeri – tender. flavorful, will make again
Can’t to speak how authentic these are or aren’t but I truly don’t care. They are delicious!!! Did. Not. Change. A. Thing! The chicken thighs are a small pain to trim/cube but they are so tender and flavorful! I am lucky to have fresh mint in my garden and this herb adds a lil’ hunka hunka sumthing special! Cannot wait to make this again! Thanks Chef John!
My family loved this recipe
Wow, I wasn’t so sure about it with mint and vinegar ….it was great ! I added peppers onions and mushrooms, I’ll make this again .
Excellent. Made it exactly according to the recipe and it was great.
The sauce is delicious, and now I think I’ll make a habit of cooking down all of my marinades. I didn’t think the chicken held the flavor enough without the sauce however. I’d give it 4 stars, but the kids and spouse gobbled it up, so I’m going with 5.
My family loved this recipe. For 3 of us I cut it in half and cut down on the vinegar as well and it was great. I also used red onion and tomato slices as condiments. Would definitely make again!
DELICIOUS!!! Can’t wait to eat them again!
This was amazing! I can’t wait to make it again.
Great recipe!!! The white wine vinegar wasn’t overpowering at all! Really fun to make and my whole family enjoyed it!
So delicious!
Amazing. Tons of flavor. The reduced marinade, combined 1:1 with mayo makes a great “specials sauce” for the sandwich. I also used the leftover marinade to make a wonderful sauce for pressure cooked chicken breasts a couple of nights later.
Yummy! Only two of us, so I made a much smaller version and just seared the thighs in a cast iron skillet. I left out the sugar and subbed cilantro for the mint, just personal preference. I would definitely make this again.
I subbed out the white wine vinegar for distilled (availability reasons) and these still came out great. I am definitely making these again.
This was amazing! I honestly can say that I haven’t read the other reviews, so I don’t know what they are saying, but I made this true to the recipe (I would suggest watching the video for the technique). I marinated for about 3 hours (didn’t have longer) and used chicken tenders. My husband cooked on the grill and they were amazing! Be sure and boil the sauce/marinade and serve with the meat. It adds such amazing flavor (although the chicken is good without it as well). We also didn’t serve these as sandwiches but as our main course…. Sorry Chef John……
tasty but felt a bit dry without a sauce!
I had been wanting to make these spiedies for a while. I followed the directions perfectly and was really amazed with the flavor! I wasn’t really sure of what flavor it would come to be- but the best way I would explain it would be a kicked up Italian dressing. For sure grill your Italian buns- that adds a lot to the recipe.
fabulous! I changed it up a little and the family ate this tortilla style and I had just the chicken. everyone ate themselves into a coma. I’m saving extra for chicken pot pie
Great marinade for these kababs as Chef John likes to call them. I have used balsamic vinegar in place of white wine vinegar and I like it better.
i must admit i did not marinate for a full 24 hours (it was closer to 16 hours).. i also didn’t use BLSL thighs, sugar, red pepper flakes, or as much olive oil as called for.. given all that these came out pretty good.. i cut the recipe in half and used the marinade on 7 skinless, bone in drumsticks.. i’ll take CaeriBaeri’s advice about adding the extra salt directly into the marinade rather than on the chicken before grilling next time.. i missed the salting step and felt like it was lacking.. bf cooked these on the grill along with some baked potatoes and two rogue weenies we inherited from my mom.. pulled the meat from the drumsticks and made a combo of sandwiches and tacos.. i agree with “sheryl”, i was wanting something a little heavier in flavor but this was still good overall.. i know i enjoyed the other recipe for Spiedies on this website but i marinated that for four whole days.. either way ty for the recipe
This is an interesting and unique flavor that is delicious. I made them for the first time this weekend. I already have another batch marinating in the fridge.