Marinated Chicken Spiedies With Toasted Italian Rolls and Garlic Sauce
By Ethan Parker
Prep
15 min
Cook
15 min
Total
150 min
Servings
4
Level
Easy
Plan for 15 minutes of prep, then let the chicken marinate while you handle the rest. These Chicken Spiedies pair herb-and-lemon-marinated chicken cubes with buttery toasted Italian rolls and smooth garlic sauce for a smoky grilled sandwich with bright, garlicky flavor.
Chicken breasts soak in olive oil, lemon juice, chopped cilantro, chopped parsley, salt, and pepper before they are threaded onto four skewers. The lemon and herbs season the grilled chicken throughout, while melted butter helps the split Italian rolls brown on the grill. A blended vegetable-oil, lemon, garlic, egg-white, and salt sauce provides a creamy drizzle for each sandwich.
Use similarly sized chicken cubes so the skewers cook evenly from end to end. On the grill, the chicken should begin to brown as it cooks, while the buttered cut sides of the rolls should turn toasty after about two minutes. A grill that is not clean and oiled can encourage sticking; if a skewer sticks, give it another minute for char marks to form before moving it.
Slide each grilled skewer into a toasted roll, pull the stick out, then drizzle on the garlic sauce and serve immediately. The grilled chicken also works off the skewer as an appetizer, on salads, or in tacos. Store leftover spiedies in an airtight container and warm them gently on the stovetop or in the oven.
Why you'll love this recipe
- Prep stays organized because the garlic sauce is blended first, then chills while the chicken marinates, leaving the grill work and assembly for later.
- Cleanup remains limited to a blender, bowl, bag, grill, and skewers, since the marinade is whisked separately and sandwich components finish outdoors.
- Basic supermarket ingredients cover the full recipe, using chicken, rolls, herbs, lemons, oils, garlic, butter, and an egg white rather than specialty products.
- Flexible serving options save planning because the grilled chicken can fill toasted rolls, stay on skewers as an appetizer, top salads, or go into tacos.
- Grill timing is straightforward, with chicken cooked about three minutes per side and buttered rolls toasted separately for about two minutes.
- Overnight marinating can deepen the herbaceous lemon flavor, while a two-hour minimum still gives the chicken time to take on the marinade.
Ingredients
- •3 large chicken breasts (cut into cubes)
- •4 Italian rolls
- •2 tbsp butter (melted)
- •0.25 cup olive oil
- •0.25 cup lemon juice
- •0.25 cup fresh cilantro (chopped)
- •0.25 cup fresh parsley (chopped)
- •salt (to taste)
- •pepper (to taste)
- •1 cup vegetable oil
- •0.33 cup lemon juice
- •6 cloves garlic (peeled)
- •1 egg white
- •1 tsp salt
Instructions
- 1
Add the vegetable oil, lemon juice, garlic, egg white, and salt to a blender and blend until smooth, about 1 to 2 minutes.
- 2
Refrigerate the garlic sauce until ready to assemble the sandwiches.
- 3
Whisk the olive oil, lemon juice, cilantro, parsley, salt, and pepper together in a small bowl.
- 4
Place the cubed chicken in a zip-top bag, pour in the marinade, seal, and toss to coat.
- 5
Refrigerate the chicken for at least 2 hours or up to overnight.
- 6
Preheat the grill to medium-high heat, then clean and oil the grill grates.
- 7
Cut the Italian rolls lengthwise and generously brush the inside of each roll with melted butter.
- 8
Thread the chicken evenly onto 4 skewers.
- 9
Grill the chicken on all sides, about 3 minutes per side, until cooked through and beginning to brown.
- 10
Place the rolls on the grill, buttered side down, and grill for about 2 minutes or until toasted and browned.
- 11
Lay one grilled skewer inside each toasted roll, then slide the chicken off the skewer and onto the bread.
- 12
Drizzle each sandwich with garlic sauce and serve immediately.
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