Spiedie Chicken Breasts With Buttered Broccoli

By Eric Kim

Published Aug. 6, 2024

Spiedie Chicken Breasts With Buttered Broccoli
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(1,139)
Comments
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Native to Binghamton, New York, spiedies are marinated and grilled meat skewers, often made with lamb, pork and chicken. This casual weeknight dinner, inspired by the vinegary oregano marinade of spiedies, takes boneless, skinless chicken and transforms it into something special and undeniably juicy. Splitting thick, bulbous chicken breasts helps: The key to not-dry chicken is to level out its surface area so it cooks quickly and evenly. Tender-crisp buttery broccoli is a fun side dish here, something you can pan-sear after the chicken has had its time staining the skillet with its savory remnants of dried oregano and red wine vinegar. Serve with white rice, buttered toast or a big green salad.

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Ingredients

Yield:4 servings
  • 1tablespoon dried oregano or Italian seasoning
  • 6tablespoons olive oil
  • 2tablespoons red wine vinegar
  • 1teaspoon coarse kosher salt or fine sea salt, plus more for the broccoli
  • ½teaspoon garlic or onion powder
  • ½teaspoon crushed red pepper
  • ¼teaspoon MSG (optional)
  • 1½pounds boneless skinless chicken breasts or thighs
  • 1pound broccoli, crown chopped into bite-size pieces and stem peeled then sliced crosswise
  • 1tablespoon unsalted butter
  • Lemon wedges, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

453 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 42 grams protein; 626 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl or resealable container, whisk to combine the oregano, olive oil, vinegar, salt, garlic powder, red pepper and MSG, if using.

  2. Step 2

    If using chicken breasts, cut each in half through their equators to create thin cutlets. Add to the marinade, mixing well to coat evenly, then cover and refrigerate until ready to cook, at least 10 minutes and up to 24 hours.

  3. Step 3

    Heat a large skillet over high; a splash of water in the hot pan should result in small beads that evaporate quickly. Add 2 to 3 chicken cutlets at a time and cook until lightly browned, 1 to 3 minutes per side. Transfer to a platter to rest.

  4. Step 4

    Over medium-high heat, add the broccoli to the dirty pan, season with salt, then stir-fry until charred at the edges, about 4 minutes. Add the butter and 2 tablespoons of water, and cover to finish cooking in the steam until your preferred doneness, 2 to 5 minutes.

  5. Step 5

    Serve immediately with the lemon wedges, if using.

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Ratings

5 out of 5
1,139 user ratings
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Comments

Brooke

I wanted to pop in the comments before Spiedie traditionalists come in. As a Binghamton native, I wanted to say that this is absolutely something I ate growing up. We used bottled Spiedie marinade for a variety of meats growing up, not just the skewered cubes. Even though I no longer live in the Southern Tier, I still stock up on bottles of Lupo's. It tastes like home to eat a marinated chicken breast like this. Thanks for sharing Eric!

Squirrel Butler

Dear God, this is unnecessarily complicated The analogy to a globe and an equator just doesn't work. A chicken breast doesn't look anything like a globe. Try this: place the chicken breast flat on the cutting surface, and cut it in half with a horizontal cut parallel to the cutting surface That resolves all the comments asking what an 'equator' is for a chicken breast....

SJR

Did I read this correctly that there's no oil used in the pan for the chicken? It's just relying on the oil on the chicken from the marinade?

Karen

Made this exactly per the recipe and loved it! One issue I did have was the outside of the chicken browning while the inside was not fully cooked (a common issue in my kitchen). What works for me when this happens is to put a lid on the pan after flipping the chicken -- the lid holds the heat in without affecting the browning. This may be because I have an induction stovetop, which produces heat differently; YMMV.

Roni Jordan

I made this last week with a 1/2 lb pkg of B&E Boneless breasts, each cut horizontally to yield 6 thin cutlets. Marinated all day and then cooked quickly in cast iron pan, 3 pieces at a time. First time, I did the broccoli as described for a hot meal. Then enjoy the rest of the chicken over big salads for dinners. Very flavorful and easy to put together. This is an easy go-to when you want chicken available for salads or sandwiches

ACWV, class of ‘74

Had this last night for dinner with roasted winter veggies and potato wedges. Marinated 2 boneless, skinless chicken breasts for 24 hours. Grilled them. Delicious and a clean smokeless kitchen! Went to SUNY Binghamton over 50 years ago and fondly remember the spiedies! This captures the flavors.

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