Name: Chicken Spiedie Skewers with Italian Dressing
Yield: 4 servings
Ingredients: 1 garlic clove, finely grated; 5 tablespoons white wine vinegar; 2 tablespoons chopped Peppadew peppers in brine; 1 tablespoon mayonnaise; 1 tablespoon sugar; 1½ teaspoons dried oregano; ½ cup olive oil, plus more; Kosher salt, freshly ground pepper; 1½ pounds skinless, boneless chicken thighs (about 6); 1 large sweet onion, sliced ½ inch thick; 2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick; Oregano leaves and lemon wedges (for serving); Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Photo of chicken spiedie skewers on a blue plate.

Photo by Peden + Munk

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Recipe information

Yield
4 servings

Ingredients

1 garlic clove, finely grated

5 tablespoons white wine vinegar

2 tablespoons chopped Peppadew peppers in brine

1 tablespoon mayonnaise

1 tablespoon sugar

1½ teaspoons dried oregano

½ cup olive oil, plus more

Kosher salt, freshly ground pepper

1½ pounds skinless, boneless chicken thighs (about 6)

1 large sweet onion, sliced ½ inch thick

2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick

Oregano leaves and lemon wedges (for serving)

Special Equipment

Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Preparation

Step 1
Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
Step 2
Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
Step 3
Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.
Step 4
Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
Step 5
Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

TagsSkewer American Chicken Thigh Chicken Poultry Main Lunch Dinner Nut Free Dairy Free Gluten Free Easy Grilling Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

29 Skewers and Kebabs for Your Next Cookout
Japanese chicken meatballs, Turkish marinated lamb, and more of our best skewer recipes.
99 Summer Recipes for Everything We’re Craving Right Now
Make your summer better with recipes for breezy side dishes, desserts, cocktails, grilled mains, and simple weeknight dinners.
81 Healthy Summer Grilling Recipes
Nothing against cheeseburgers or anything, but sometimes you want some grilled fish and veggies.
91 Spring Grilling Recipes We Love
These recipes will bring you back to the glory of the grill this spring.
Our 57 Best Low-Carb Recipes
These sweet and savory recipes that won't break your diet.