Nashville Hot Chicken Spiedies
The spiedie is a humble sandwich with deep roots in Binghamton, New York—a working-class favorite brought over by Italian immigrants and made famous through backyard grills and family-owned shops. Traditionally, cubes of chicken, pork, or lamb are marinated in a tangy, herb-heavy mix of olive oil, vinegar, garlic, and Italian spices, then grilled and served on soft Italian bread. No sauce. No gimmicks. Just real-deal flavor.
This version honors that classic blueprint but turns up the volume with Revolution Barbecue’s Nashville Hot Chicken Rub. We dial back the lemon, swap in red wine vinegar for rounder acidity, and lean into earthy herbs like thyme and oregano. The result? Bright, smoky heat layered over char-grilled chicken—still soaked into crusty bread like the original, but with Southern fire in every bite.
Nashville Heat Meets Spiedie Street: A Bold BBQ Take on a New York Classic
4
15 minutes
15 minutes
530
American
Main Dish
Inspired by the iconic spiedie sandwich from Binghamton, New York, this version blends a traditional vinegar-and-herb marinade with the smoky, spicy kick of Nashville Hot Chicken Rub. It’s a bold fusion of Northeastern heritage and Southern heat, built for the grill and served without compromise.
Ingredients
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- ½ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
2 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
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- 1½ pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
- 4 Italian hoagie rolls or sub rolls
- 2 tablespoons melted butter or olive oil, for brushing the bread
- Metal or wooden skewers (if using wood, soak in water for at least 15 minutes)
Directions
- Make the Marinade In a medium bowl, whisk together the olive oil, red wine vinegar, lemon zest and juice, thyme, oregano, garlic, and Nashville Hot Chicken Rub. This makes about 1 cup total. Set aside ⅓ cup in a separate bowl to use for drizzling later. Use the remaining ⅔ cup to marinate the chicken.
- Marinate the Chicken Place the chicken in a bowl or zip-top bag. Pour in the marinade and toss to coat. Seal and refrigerate for 8 to 24 hours.
- Grill the Chicken Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken onto skewers. Grill over direct heat, turning occasionally, until lightly charred and cooked through—about 10 to 12 minutes, or until the internal temperature reaches 165°F.
- Toast the Bread Brush hoagie rolls with melted butter or oil. Grill cut-side down over medium heat until lightly toasted—about 1 to 2 minutes.
- Serve Slide grilled chicken off the skewers into the toasted rolls. Drizzle each sandwich with a spoonful of the reserved fresh marinade just before serving.
