Grilled Chicken Spiedies joyfully breaks all the accepted rules regarding marinating meats --- and the result is amazingly delectable

Brought to the area by Italian immigrants in the early 1900s, the name is thought to come from the Italian word "spiedo," which means "spit," alluding to the skewered cooking of the meat.

I went to college nearby and have many happy memories of the sandwich, in which marinated, grilled cubes of meat (typically chicken, beef or lamb) are piled onto a hoagie roll or Italian bread. The marinade is what makes it - essentially a punched-up Italian dressing made with olive oil, vinegar, lemon juice, garlic and herbs. An extra-long marinating time is a defining quality, too, ensuring the meat turns out tangy and tender.

This recipe spins the sandwich into a bright, flavorful salad. Skewered cubes of marinated chicken are served atop a mix of crisp lettuce, sliced cucumber, wedges of ripe tomato, slivers of red onion and fresh basil.

The marinade does double duty here as a salad dressing. Just set aside some of the herby oil, lemon and vinegar mixture to toss with the salad later, then add more vinegar and lemon juice to what's left to give it the acidic kick needed for the marinade. Add the chicken chunks and let them soak in the flavorful liquid for at least two and up to 12 hours.

Then skewer the chicken and grill it until it is cooked through and nice grill marks have formed.

As a nod to the spiedie's sandwich origins, I grill some oil-slathered Italian bread, too, until it is toasted and warm. (To cook this indoors, you could use a grill pan or even a regular skillet.)

The result is easy to love. With juicy chunks of chicken resting on the crisp, Italian-dressing-doused salad and the warm grilled bread alongside, it's a prime way to kick off grilling season.

Chicken Spiedie Salad With Grilled Bread

ACTIVE TIME: 2 hours 40 mins. Total: 3 hours, including marinating time
MAKES: 4 servings

This recipe turns the chicken spiedie - a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat - into a fresh, flavorful salad. The tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over. A side of grilled Italian bread adds a crunchy element and nods to the spiedie's sandwich origins.

Make ahead: The chicken needs to marinate for 2 to 12 hours. You will need eight (8-to-10-inch) wooden skewers, which must be soaked in water for 20 minutes.

Refrigerate the cooked chicken for up to 4 days. .

INGREDIENTS

• 2/3 cup plus 1 tablespoon olive oil, divided, plus more as needed
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 4 tablespoons lemon juice (from 1 to 2 lemons), divided, plus more as needed
• 4 tablespoons white wine vinegar, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon honey
• 3 garlic cloves, peeled, divided
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 ounces Italian bread (from 1 small or 1/2 large loaf), halved lengthwise
• 1 to 2 romaine lettuce hearts (about 11 ounces), cored and cut into 1-inch pieces
• 1 large ripe tomato (10 ounces), cored and cut into wedges
• 1/2 large cucumber (6 ounces total), thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup thinly sliced red onion (cut into half-moons)

DIRECTIONS

• Step 1

In a medium bowl or 2-cup liquid measuring cup, whisk together 2/3 cup of the oil, the lemon zest, 2 tablespoons each of the lemon juice and vinegar, the basil, oregano, salt, black pepper, garlic powder and honey. Transfer 1/3 cup of the mixture to a small container and reserve it to use as the salad dressing.

• Step 2

Add the remaining 2 tablespoons each of lemon juice and vinegar to the remaining marinade. Crush and coarsely chop 2 of the garlic cloves and add them to the marinade with the crushed red pepper flakes. Place the chicken into a sealable bag or container. Pour the marinade over the chicken and toss to combine. Transfer to the refrigerator to marinate for at least 2 hours and up to 12 hours.

• Step 3

Soak 8 wooden skewers in water for 20 minutes. Divide the chicken evenly among the skewers. Discard the remaining marinade.

• Step 4

Brush the cut sides of each piece of bread with the remaining 1 tablespoon of oil.

• Step 5

Prepare the grill for direct heat. If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are fully open. When all of the coals are gray and hot, about 15 minutes, your grill should be at medium-high heat.

(Use a grill thermometer, or test the heat by holding your hand, palm down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.)

Make sure the cooking grates are clean, then use tongs to dip a folded paper towel in oil and lightly apply a thin layer all over the grill grates.

• Step 6

Alternatively, to cook the chicken on the stove, preheat a large grill pan over medium-high heat.

• Step 7

Place the chicken skewers onto the grill or grill pan and cook for 5 minutes (working in batches as needed on the grill pan), then flip and cook for 4 to 5 minutes more, or until grill marks form and an instant-read thermometer inserted in the center of the meat reads 165 degrees. Transfer the chicken to a plate to rest for 5 minutes.

• Step 8

Meanwhile, place the bread onto the grill or grill pan, oiled side down, and cook until it is toasted and grill marks form, 1 to 2 minutes. Transfer the bread to a cutting board. Cut the remaining garlic clove in half and rub it over the top of each piece of the bread. Then cut each piece in half crosswise so you have 4 pieces of toasted bread.

• Step 9

In a large bowl, toss the lettuce, tomato, cucumber, basil and onion with the reserved dressing. Taste and add more lemon juice, salt and black pepper, as needed.

• Step 10

Divide the salad among plates, set the chicken skewers on top and serve, with the toasted bread alongside.

Substitutions: White wine vinegar >> distilled white vinegar or red wine vinegar. Prefer more or less heat? >> Adjust the crushed red pepper flakes accordingly. Boneless, skinless chicken breasts >> boneless, skinless chicken thighs. Romaine >> other crunchy lettuce. Instead of a large tomato >> use cherry or grape tomatoes, halved, if desired. Red onion >> yellow or white onion, or shallot. To make this gluten-free >> use gluten-free bread. Don't feel like making the marinade? >> Use your favorite store-bought Italian dressing.

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