How to Cook Chicken Spiedies on the Stove: A Delicious Skillet Symphony

Ever found yourself craving those delicious Binghamton-style chicken spiedies but don’t have access to a grill? Maybe it’s pouring rain outside or you’re in an apartment with no outdoor space. Don’t worry! I’ve got you covered with this comprehensive guide to making mouth-watering chicken spiedies right on your stovetop.

I’ve been cooking spiedies for years, and I can say that when they’re done right, stovetop spiedies can taste just as good as grilled ones. Let’s dive into the world of skillet-seared spiedies!.

What Are Spiedies Anyway?

Before we jump into cooking, let’s understand what makes a spiedie a spiedie. These delicious meat cubes originated in Binghamton, New York, and are traditionally made from marinated meat (chicken, lamb, or pork) that’s grilled and served on Italian bread.

The name “spiedie” comes from the Italian word “spiedini” meaning “little skewers.” The crucial element is the marinade – a tangy, herby mixture that gives spiedies their distinctive flavor.

The Perfect Spiedie Marinade

The marinade is the heart and soul of good spiedies While you can buy pre-made marinades (like Lupo’s, a famous brand from the Binghamton area), making your own gives you control over the flavors.

Classic Spiedie Marinade Recipe:

• 1/2 cup olive oil
• 1/4 cup white wine vinegar or red wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 small onion, finely chopped (optional)

Whisk all ingredients together in a bowl until well combined. This marinade gives that authentic spiedie flavor that’ll transport you straight to Spiedie Fest!

Preparing Your Chicken Spiedies

Choosing the Chicken

For the best results use boneless skinless chicken breasts or thighs. Thighs tend to be juicier, but breasts work great too.

Cutting the Chicken

1. Cut the chicken into uniform 1-inch cubes
2. Make sure all pieces are roughly the same size for even cooking
3. Trim any excess fat or gristle

Marinating the Chicken

1. Place chicken cubes in a resealable plastic bag or container
2. Pour marinade over chicken, ensuring all pieces are fully coated
3. Seal the bag or container and refrigerate

To get the best results, marinate the spiedies for at least 24 hours, but 48 hours is even better! The longer you marinate them, the more tender and flavorful they will be.

The Stovetop Method: Getting That Perfect Sear

Now comes the fun part: cooking those chicken cubes on the stove until they’re done!

Selecting the Right Pan

I’ve found that a heavy-bottomed skillet, preferably cast iron or stainless steel, works best. These pans provide even heat distribution and help achieve that beautiful sear we’re looking for. While you can use a non-stick pan, it won’t give you quite the same level of caramelization.

Preparing Your Pan

1. Heat your pan over medium-high heat until it’s really hot
2. Add 1-2 tablespoons of olive oil to the pan
3. Wait until the oil shimmers and is just below smoking point

Cooking the Chicken

1. Remove chicken from marinade (discard used marinade)
2. Place chicken cubes in the hot skillet, leaving space between pieces

IMPORTANT: Do not overcrowd the pan! Cook in batches if necessary. Crowding leads to steaming rather than searing, and we want that delicious golden-brown crust.

1. Sear for 2-3 minutes per side, turning occasionally until all sides are golden brown
2. Cook until internal temperature reaches 165°F (74°C)

I always use a meat thermometer to ensure my chicken is perfectly cooked – not raw inside but also not overdone and dry. This usually takes about 8-10 minutes total cooking time, depending on the size of your chicken cubes.

Serving Your Stovetop Spiedies

Traditionally, spiedies are served on a slice of fresh Italian bread. The bread is used to pull the meat off the skewer (if you’re using skewers), creating a simple yet delicious sandwich.

Here’s how I like to serve mine:

1. Take a slice of fresh Italian bread
2. Place hot spiedies directly on the bread
3. Drizzle with a bit of Lupo’s Sub Sauce or extra marinade (if you reserved some before marinating the meat)
4. Fold the bread around the meat and enjoy!

Creative Variations to Try

Once you’ve mastered the basic stovetop spiedie, try these tasty variations:

Spiedie Kabobs

Skewer chicken spiedies with bell peppers, onions, and cherry tomatoes one after the other, and then cook them in a skillet.

Spiedie Stir-Fry

Add some fresh peppers and onions to the pan when the chicken is almost done for a delicious spiedie stir-fry.

Spiedie Alfredo

Make a simple alfredo sauce with butter, garlic, heavy cream, and Parmesan cheese, then add your cooked spiedies and serve over pasta.

Spiedie Omelet

Use leftover cooked spiedies (chopped small) in your morning omelet with cheese and veggies.

Troubleshooting Your Stovetop Spiedies

Problem: Chicken is burning on the outside but raw inside

Solution: Lower the heat to medium and continue cooking, or add a tablespoon of water or chicken broth to create steam and help cook the inside.

Problem: Chicken is sticking to the pan

Solution: Make sure your pan is properly heated before adding the chicken. Don’t try to flip the pieces too early – they’ll release naturally when properly seared.

Problem: Chicken is dry

Solution: You likely overcooked it. Use a meat thermometer and remove from heat as soon as it reaches 165°F.

FAQs About Cooking Chicken Spiedies on the Stove

Can I use frozen chicken for spiedies?

Yes, but thaw it completely in the refrigerator first. Frozen chicken won’t marinate properly and will cook unevenly.

How long should I marinate the chicken?

Ideally 24-48 hours. Don’t go beyond 48 hours though, as the vinegar can start breaking down the meat too much.

Can I add vegetables to the pan while cooking?

Absolutely! Just add them after the chicken has started to sear, as veggies need less cooking time.

Can I use the same marinade for other meats?

Yes! This marinade works great with pork, lamb, or even firm tofu for a vegetarian option.

How do I store leftover chicken spiedies?

Store in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for 2-3 months.

What’s the best way to reheat spiedies?

Reheat in a skillet over medium heat with a splash of olive oil or water to prevent drying out.

Final Thoughts

Cooking chicken spiedies on the stove is a fantastic alternative to grilling and gives you delicious results year-round. The key is a good marinade, proper preparation, and careful attention to cooking temperature.

I’ve been making these for family gatherings for years, and they’re always a hit. My cousin who visited from Binghamton even said my stovetop version rivals the ones he gets at Spiedie Fest!

Remember, patience is key – both with marinating time and not rushing the cooking process. Your taste buds will thank you for the wait!

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Summary Table: Stovetop Chicken Spiedies at a Glance

Happy cooking, and enjoy your delicious stovetop spiedies!