So raise your hand if you’d like a Spiedie, maybe my New York Chicken Spiedies. If these are new to you, Spiedies are chunks of highly marinated meat, in this case, chicken, skewered and grilled to perfection, then served on a fresh, soft roll; it has to be soft, nothing too fancy. And then drizzled with the same garlicky herby vinaigrette it was marinated in, not just because that gives it a double dose of flavor, but because it also kind of melds that gorgeous, juicy grilled chicken and the bun into one cohesive sandwich.
When I was looking for a side for My Sister’s Spiedies (and later I served them with my New York Chicken Spiedies) I saw a comment on Youtube from a lady who said she always served Syracuse Salted Potatoes with her Spiedies. I was intrigued. See, I’ve heard of potatoes baked in a salt crust, but this was a new one on me!
My sister has been suggesting I make Spiedies for years, and I’ve been promising to make them just as long! And I’ve been missing out big time. Oh, all those wasted years without my Sisters Spiedies! And as far as Spiedies? My Sister’s husband was actually born in Binghamton, New York, ground zero for great Spiedies, so she knows what she’s talkin’ about!