Chicken Spiedies Hoagie

The famous marinated chicken sandwich from the Spiedes Fest in Binghamton, NY.

4 hoagies

Time: 1 hr 15 mins

By Ethan Chlebowski

So why do people go crazy for these? The signature marinade and smokey grilled flavors that stick to the exterior of the meat. That's what people compete for each year at Spiedie Fest, which I document in this video. My version utilizes a mayo marinade for cooking and then a vinaigrette based marinade to be spread on after cooking.

Ethan Chlebowski

Ethan Chlebowski



  • Chicken

    • chicken thighs
      , boneless
      900 g2 lbs
    • salt
      9 g1%
  • Mayo marinade (before cooking)

    • mayonnaise
      50 g
    • garlic
      , grated
      4 cloves
    • black pepper
      a spoonful
    • dried oregano
      a spoonful
    • lemon zest
      1/2 lemon
  • Vinaigrette marinade (after cooking)

    • olive oil
      50 g
    • red wine vinegar
      25 g
    • lemon juice
      1/2 lemon
    • parsley
      , minced
      a handful
    • black pepper
      a spoonful
    • dried oregano
      a spoonful
    • sugar
      a sprinkle
    • msg
      a pinch
    • salt
      to taste
  • Hoagie components

    • hoagie rolls
    • pickled onions
    • lettuce
      , shredded
    • tomatoes
      , sliced


Step 1: Dry brine the chicken

Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.

Toss the chicken and salt together. Let dry in the fridge uncovered for at least 1 hour or overnight.

Step 2: Prepare the marinades

Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the respective ingredients, then stirring to combine.

Store each covered in the fridge until ready to use.

Step 3: Prep the chicken

When the chicken has finished dry , add the mayo marinade to the chicken and mix with thoroughly until each piece is coated. Thread 4-6 pieces of chicken onto individual (soaked) wooden or metal skewers.

  • Skewers allow you to the cubes of chicken. If you don’t have any, you can cook the chicken pieces in a pan.
  • An additional benefit of skewers is they pre-portion the chicken in neat rows, which can be deposited straight into the hoagie rolls.

Step 4: Grill the chicken & dress

Set a grill (if using skewers) or cast iron over high heat until smoking. Add the chicken and grill or until there is deep on one side before flipping.

Continue cooking until the chicken is in spots and cooked through (about 8 minutes.)

After cooking, drizzle the vinaigrette marinade over the top of the cooked chicken for an acidic and herbaceous punch.

Step 5: Assemble the hoagies

To serve, place a skewer’s worth of chicken into an open hoagie roll. Binghamton residents would have you stop there, but this is a perfect vessel for pickled onions, lettuce, tomatoes, and even extra additions like feta cheese.

Close the hoagie and devour.



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