Chicken Spiedie Skewers with Italian Dressing

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This high-protein dish offers a vibrant take on the classic New York state spiedie, featuring tender chicken thighs steeped in a punchy, herb-flecked Italian dressing. By marinating the meat in a zesty blend of white wine vinegar, oregano, and sweet piquanté peppers, the chicken becomes incredibly succulent and full of savoury flavour. The addition of a little mayonnaise to the marinade ensures a beautiful char on the grill, while the fresh tomato and charred onion salad provides a bright, crisp contrast to the smoky heat of the barbecue.

Perfect for a nutritious midweek meal or a weekend gathering, these skewers are a fantastic option for those seeking a lean, satisfying dinner. Serving the chicken alongside a simple salad keeps the dish light and refreshing, making it an ideal choice for healthy summer dining. For the best results, allow the chicken to marinate for a few hours to let the acidity tenderise the meat, then finish with a generous squeeze of lemon and a scattering of fresh oregano.

Ingredients for Chicken Spiedie Skewers with Italian Dressing

1 dente de alho, finamente ralado
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 colher de sopa de maionese
1 colher de sopa de açúcar
1 1/2 colheres de chá de orégano seco
120ml olive oil, plus more
Sal kosher, pimenta moída na hora
675g skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced 1/2 inch thick
2 beefsteak tomatoes (about 450g ), sliced 1/4 inch thick
Oregano leaves and lemon wedges (for serving)
Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

How to make Chicken Spiedie Skewers with Italian Dressing

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 120ml 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.

Cut chicken thighs lengthwise into long strips, about 1"–1 1/2" 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.

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.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in centre, 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.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.