Have you ever craved those delicious marinated meat cubes known as spiedies but don’t have access to a grill? Don’t worry! I’ve got you covered with this comprehensive guide on how to cook chicken spiedies right on your stovetop. While traditionally grilled, stovetop cooking provides an excellent alternative that delivers all the flavor without needing to fire up the barbecue
What Are Spiedies Anyway?
Before jumping into cooking instructions, let’s talk about what makes a spiedie a spiedie Originating from Binghamton, New York, spiedies are cubes of marinated meat (traditionally lamb, pork, or chicken) that are typically grilled and served on Italian bread The name comes from the Italian word “spiedini” meaning “little skewers.” The real magic lies in the marinade – a tangy, herb-infused concoction that gives spiedies their distinctive flavor.
Preparing Your Chicken Spiedies
The Essential Marinade
The marinade is truly the heart and soul of a good spiedie. While you can buy commercial marinades, I find homemade ones give the best results. Here’s what you’ll need for a classic spiedie marinade:
- Olive oil – Provides richness and helps distribute flavors
- Vinegar (red wine or white wine) – Adds tanginess and tenderizes the meat
- Italian herbs (oregano, basil, thyme, rosemary) – The signature aromatic blend
- Garlic – For depth of flavor
- Onion (optional) – Adds sweetness and complexity
- Spices (red pepper flakes, black pepper) – For a touch of heat
Simply whisk all these ingredients together in a bowl until well combined
Prepping the Chicken
For the best stovetop spiedies:
- Use boneless, skinless chicken breasts or thighs
- Cut into uniform 1-inch cubes (consistent sizing ensures even cooking)
- Trim any excess fat or gristle
- Place chicken cubes in a resealable bag or container
- Pour marinade over chicken, ensuring all pieces are fully submerged
- Seal and refrigerate for 24-48 hours (longer marinating = more flavor!)
- Turn the bag occasionally to distribute marinade evenly
The Stovetop Cooking Method
Now for the main event – cooking those flavorful chicken cubes to perfection on your stove!
Choosing the Right Pan
This step is more important than you might think:
- Best option: Heavy-bottomed skillet (cast iron or stainless steel)
- Why: Ensures even heat distribution and better searing
- Avoid: Non-stick pans – they won’t give you that perfect sear
The Cooking Process
- Heat your pan: Place your skillet over medium-high heat until very hot
- Add oil: Put 1-2 tablespoons of olive oil in the pan – it should shimmer but not smoke
- Remove chicken from marinade: Discard the used marinade
- Cook in batches: Don’t overcrowd the pan! Leave space between pieces
- Sear each side: Cook for 2-3 minutes per side until golden brown
- Check temperature: Chicken should reach 165°F (74°C) internal temperature
- Rest briefly: Let sit for a minute before serving
Serving Your Stovetop Spiedies
The traditional way to serve spiedies is on a slice of fresh Italian bread. The bread soaks up all those wonderful juices! But you’ve got options:
- Classic sandwich: Place hot spiedies on Italian bread and fold it around the meat
- Skewer presentation: Thread cooked spiedies onto skewers for a traditional look
- With sub sauce: Drizzle with additional sauce for extra flavor
- Stir-fry style: Add some fresh peppers and onions for a spiedie stir-fry
Alternative Cooking Methods
While we’re focusing on stovetop cooking, it’s worth mentioning that spiedies can be prepared in several ways:
Grilling Method (Traditional)
Preheat your grill (gas or charcoal). Cook spiedies on skewers, in a grill basket, or directly on the grates. Turn every few minutes until they reach an internal temperature of 165°F and have a nice charred exterior.
Baking Method
Lay spiedies on a baking sheet and cook in a 350°F oven until they reach 165°F internally. Be careful not to overcook them as they can dry out in the oven.
Pan Frying Method
Similar to our stovetop method, preheat a pan, cook spiedies until brown and done, then toss with sub sauce before serving.
Creative Spiedie Recipes
Once you’ve mastered basic stovetop spiedies, why not try these delicious variations?
Spiedie Kabobs
Thread marinated chicken with bell peppers, onions, and cherry tomatoes on skewers. Cook on your stovetop in a large pan, turning occasionally until chicken reaches 165°F.
Spiedie Omelet
Chop leftover cooked spiedies into small pieces. Whisk eggs with milk, pour into a hot pan, add chopped spiedies, veggies, and cheese. Fold and cook until golden.
Spiedie Alfredo
Cook spiedies in a pan, remove them, then make a creamy alfredo sauce in the same pan with butter, garlic, heavy cream, and cheeses. Return spiedies to the sauce and serve over pasta.
Troubleshooting Stovetop Spiedies
Sometimes things don’t go as planned. Here’s how to fix common issues:
- Chicken burning before cooking through: Reduce heat to medium and add a tablespoon of water or broth to create steam
- Uneven cooking: Make sure your chicken cubes are all similar in size
- Lacking flavor: Next time, marinate longer (24-48 hours is ideal)
- Too dry: You may have overcooked them – remember to use a meat thermometer!
Frequently Asked Questions
Can I use frozen chicken?
Yes, but thaw completely in the refrigerator before cutting and marinating to ensure even cooking and better marinade penetration.
How long should I marinate the chicken?
24-48 hours is ideal. Less than 24 hours won’t develop full flavor, and more than 48 hours might make the chicken mushy due to the acid in the vinegar.
Can I add vegetables to the pan?
Absolutely! Add onions, peppers, or mushrooms during the last few minutes of cooking after the chicken has been seared.
How do I know when the chicken is cooked through?
Use a meat thermometer – chicken is safe when it reaches 165°F (74°C) internal temperature.
Can I use different vinegar in the marinade?
While red wine or white wine vinegar is traditional, you can experiment with apple cider or balsamic vinegar for different flavor profiles.
How do I store leftover spiedies?
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months.
Final Thoughts
Cooking chicken spiedies on the stove is a simple way to enjoy this regional specialty without needing a grill. The key is in the marinade and not rushing the cooking process. With a bit of patience, you’ll be rewarded with juicy, flavorful chicken that brings a taste of Binghamton right to your kitchen!
We at my blog believe that good food doesn’t need to be complicated, and these stovetop spiedies prove it. Give this method a try next time you’re craving these delicious marinated chicken cubes, and I bet you’ll be surprised at how close they come to the traditional grilled version.
Have you tried cooking spiedies at home? What’s your favorite way to serve them? I’d love to hear about your experiences in the comments below!
Preparing Your Skillet: How to Get the Perfect Sear on Chicken skewers
The secret to a perfect stovetop spiedie? It’s all in the sea. Start by heating your skillet over medium-high heat, then add a splash of olive oil. When the oil shimmers, that’s your cue to add the hen. Don’t crowd the pan! Let each piece of chicken cook undisturbed for a few minutes to develop a golden, caramelized crust. That sear locks in all the juiciness, ensuring every bite bursts with flavor.
Marinating Magic: The Key to Flavorful Chicken Spiedies
A killer marinade is non-negotiable if you want hen spiedies that wow. The acid from the vinegar tenderizes the meat, while the herbs and oil infuse it with flavor that goes deep into every bite. This isn’t a step you can skip or rush. A good marinade turns a simple chicken skewer into a gourmet feast, so don’t be afraid to get creative.