An iconic food in upstate New York, spiedies were a summer barbecue staple for my family and you're guaranteed to love them too.

Spiedie Marinade

1 cup white wine vinegar

2 Tbsp soy sauce

2 Tbsp fresh lemon juice

6 cloves garlic, smashed

2 dried bay leaves, crushed

1 Tbsp dried oregano

1 Tbsp dried Italian seasoning

½ tsp dried red pepper flakes

¼ cup fresh basil, chopped

1 Tbsp fresh mint, chopped

¼ cup fresh parsley, chopped

1 Tbsp fresh thyme, chopped

1½ Tbsp sugar

2 tsp kosher salt

½ tsp freshly ground black pepper

1 cup extra virgin olive oil

3 lbs boneless, skinless chicken breasts

*metal or bamboo skewers that have been soaked in water for 30 mins

Spiedie Marinade: Combine all of the ingredients except the olive oil in a bowl and whisk well to combine.
Add the olive oil in a steady stream while whisking and set aside.
Alternatively process all of the marinade ingredients in a food processor until well blended.
Spiedies: Cut the chicken breasts into 1 inch cubes. Put the chicken cubes in a ziplock bag and pour the marinade over the chicken.
Seal the bag and refrigerate at least overnight or even better, 2 days.
Preheat a grill to med/high heat.
Thread the marinated chicken on the skewers (about 8 or 9 cubes per skewer) and grill about 5 mins per side, turning once.
Serve with sliced Italian bread or rolls.