Spiedie Chicken Breasts With Buttered Broccoli Recipe (2024)

I wanted to pop in the comments before Spiedie traditionalists come in. As a Binghamton native, I wanted to say that this is absolutely something I ate growing up. We used bottled Spiedie marinade for a variety of meats growing up, not just the skewered cubes. Even though I no longer live in the Southern Tier, I still stock up on bottles of Lupo's. It tastes like home to eat a marinated chicken breast like this. Thanks for sharing Eric!

so, so good. so simple and yet I could eat about 4 more plates of this. Was going to make it for dinner w/ chx thighs but was too tired, so it became today's lunch: reheated rice by toasting in a pan with butter and then finishing as written. Marinade is solid and MSG is NOT optional! <3 It tastes like my mom's chicken & broccoli & rice casserole, and I mean that as the highest compliment. Thank you for this recipe, Eric Kim!

Did I read this correctly that there's no oil used in the pan for the chicken? It's just relying on the oil on the chicken from the marinade?

Also a Binghamton native; I'm in the Salamida's State Fair Spiedie Sauce camp, not Lupo's. Wegmans sells Salamida's and a Wegmans-branded spiedie sauce.

I just made this with chicken thigh instead of breast. It was a bit of a crowd pleaser (even if the crowd is only me and my partner).

What's the difference between this marinade and, for example, bottled Italian salad dressing. (OK, I know it's not authentic Binghamton Spiedie so don't bother telling me about "authentic")

Easy to prep ahead and then cook in no time at all. I pounded the chix out instead of slicing sideways. The marinade made the chix so flavorful--I marinated for a couple of hours. For the veggies, I tossed in some string beans that needed to be eaten--turned out great. But I used more butter on everything to finish.

As the introductory note says, "spiedies are marinated and grilled meat skewers, often made with lamb, pork and chicken." I made this with thick slices of pork tenderloin pounded into thin cutlets. Good enough for company and easy enough for Tuesday.

Wegman’s spiedie-type marinade isn’t even close. Salamida’s or this recipe only.

Pronounced "spidey" or "speedy?"

Whew, this recipe is not hard. Picture the chicken breast as a globe. Picture the equator marked on that globe, and cut the chicken through the equator line. You're left with two thinner pieces of chicken breast that will cook very quickly on both sides.

As a person who has lived in Binghamton for almost 50 years, the easiest way to have spiedies is to buy Lupo's sauce . It is by far the best and much easier than anything else.

This is definitely the same as chicken breasts marinated in Italian salad dressing.Folks, it's way easier to just use dressing bought from the store, and, if you like it spicier, use "Zesty" dressing and/or add crushed red pepper to taste.I may have only saved you five minutes of prep, but, hey, it's five minutes!

Very good! Not sure if it is authentic but it tasted great and the house smelled like I was at the NYS Fair. Didn't use any MSG.

Isn't it kind of . . . Italian Dressing?Not that there's anything wrong with that.

Absolutely delicious. I didn’t have onion or garlic powder so I grated some onion into the marinade and because I have an herb garden I garnished with fresh marjoram.

I liked this but wanted to taste more of the marinade. I think my thin-cut chicken breasts were not thin enough so I had to cook a little longer … I think also next time I will save some marinade (that didn’t have the breasts in them) to use as a drizzle after cooking instead of the lemon. But, all around, this was good!

Does anyone really cook chicken breasts -- even thinly sliced -- only 1 minute per side?

I'm wondering if there is any reason not to use the thin cut chicken cutlets.I know a little more expensive but easier than cutting the breasts in half, I think.

Used chicken tenders, which works great for portion sizing for me and without having to cut or pound anything. I served with seven grain rice and a cold cucumber/yogurt soup (which actually made a terrific sauce for the broccoli).

Marinated 24 hours...easy and delicious...I added cooked orzo to the pan for the tail end of the broccoli butter steaming part..perfecto..will share recipe.

Yummy, very good and simple too.

This recipe was easy to share and SO delicious!I know nothing about Spiedie so I have nothing to add to that conversation.

We think the best spiedies are from Spiedies Rib and BBQ on upper Front Street. I buy the dry mix. Traditionally, meat would be cut in cubes, marinated, then put in skewers and cooked on outdoor grill.

This is definitely the same as chicken breasts marinated in Italian salad dressing.Folks, it's way easier to just use dressing bought from the store, and, if you like it spicier, use "Zesty" dressing and/or add crushed red pepper to taste.I may have only saved you five minutes of prep, but, hey, it's five minutes!

Did I read this correctly that there's no oil used in the pan for the chicken? It's just relying on the oil on the chicken from the marinade?

Isn't it kind of . . . Italian Dressing?Not that there's anything wrong with that.

For decades I have marinated chicken 'cutlets' in a low fat Italian bottled dressing with a sprinkle of crushed red pepper... then thrown them on the grill to be served with whatever we had available for dinner on the hottest summer days. I had no idea it was a 'spiedie'. Can't wait to try this recipe out and see how it compares to my lazy version. I like the stove top directions because this looks like a great way of having 'summer food' on those cold winter days.

I went to college in Binghamton and have fond memories of spiedies. Every bar and grill had their own version and they were all good. They were always cheap and a great treat. I remember chicken and lamb spiedies, but not pork. I can’t wait to cook this.

Any chance this can be made ahead for a large group?