Chicken Spiedies

I put this here because details are really important.

In particular, following the tenderizing, marinating and cooking notes yields very tender flavorful chicken even when using the not-very-impressive supermarket meat.

1 16 Ounce Bottle Salamida State Fair Marinade Spiedie Sauce
4-5 Lbs Boneless, Skinless Chicken Breast
2 Large Onions
3 Large Red, Yellow and/or Green Bell Peppers

Chicken Spiedie Recipe:

  • Tenderize the chicken using a Jaccard 45-Blade Meat Tenderizer, going first right to left, then again between you and the rear wall of the counter-top
  • Cut up the chicken into roughly 1″ cubes
  • Put cubes in a vacuum bag, shake the sauce, add to the bag, then vacuum seal the bag.
  • Refrigerate for at least 2 hours.
  • Move the rack to the position closest to the broilers and preheat the broilers on high until glowing brightly
  • Drain the bag and spread the chicken cubes out on a wire rack in a baking sheet, so that none of the cubes are touching. This might require two racks and two sheet pans.
  • Place one pan under each broiler
  • Broil until browned and there are some crispy edges.
  • Turn each piece individually as it gets brown.
  • Check the temperature and remove and serve when the chicken is 160°F. It will only be brown on one side but will be tender and juicy.


  • Put grill pan on burners and heat to about 450°F
  • Cut the peppers into 1″ chunks and toss in a ziplock bag with a few teaspoons of olive oil.
  • Cut the onions into 1/2″ slices and brush with a little olive oil.
  • Put both on the grill. Cook the peppers until slightly charred, turning as necessary.
  • Cook the onions until soft and a little carmelized.


  • 1 Cup uncooked couscous feeds 4 people