One of my favorite things about summer is grilling. (Of course, I’ll grill any time of the year. Snow-grilling for the win!) From burgers to smoked seafood, marinated steak to BBQ chicken, there’s nothing that beats grilling in the summer.
At our house, a favorite is Spiedies Chicken.
For the last several years our family has made a trip to My wife’s aunt and uncle’s house. They were the first to introduce us to Spiedies chicken, using the original Lupo’s Char-pit Spiedie marinade, from Lupo’s in Binghamton, New York.
I’m told the way to prepare it is, to start by cutting skin-less chicken breast into kabob-sized pieces and place in the marinade. Let it set for 24-36 hours in the fridge.
When done, grill on an open fire on kabob sticks. Serve with Italian bread (toasted if you want). You have to be sure to hold the bread in your hand, place the kabob-with-chicken in the rolls (like a hotdog) and grip firmly. Pull out the kabob-stick, leaving you with a chat-pit Spiedie chicken sandwich to enjoy!
What’s your favorite summer time recipe for the grill?