Name: Spiedies Marinade recipe
Ingredients: ½ cup olive oil;¼ cup dry white wine;¼ cup fresh lemon juice;¼ cup rice vinegar;1 tablespoon sea salt;2 teaspoons ground black pepper;1 teaspoon ground thyme;1 teaspoon dried oregano;1 teaspoon dried tarragon;1 teaspoon red pepper flakes;1 teaspoon cayenne pepper;1 white onion, diced;3 cloves garlic, minced;2 skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes

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Ingredients

½ cup olive oil ¼ cup dry white wine ¼ cup fresh lemon juice ¼ cup rice vinegar 1 tablespoon sea salt 2 teaspoons ground black pepper 1 teaspoon ground thyme 1 teaspoon dried oregano 1 teaspoon dried tarragon 1 teaspoon red pepper flakes 1 teaspoon cayenne pepper 1 white onion, diced 3 cloves garlic, minced 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes

Nutrition Info

226.3 calories carbohydrate: 4.7 g cholesterol: 20.3 mg fat: 19 g fiber: 1 g protein: 8.3 g saturatedFat: 2.8 g servingSize: - sodium: 899.5 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Directions

Combine 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.

Recipe Yield

6 skewers

Recipe Note

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).

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