May 10, 2018 - Food and Drink
I’m awkwardly in love with Reid’s spiedie-marinated chicken breast
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My go-to process for marinating chicken breasts used to be pouring Allegro Marinade into a plastic bag with chicken breasts from Teeter — But after a tip from a friend, I’m now addicted to the spiedie-marinated chicken breasts from Reid’s.
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The timeless Reid’s spiedie recipe arrived decades ago.
Chuck, the former owner of Reid’s, hired a butcher from New York to come down and run the meat department 25 years ago.
The man happened to be from the Binghamton/Endicott area, which is well known for spiedies.
He brought the recipe down with him, and used it for several items in the Reid’s Butcher Shop.
Through the years, they’ve been so popular that Bucky, a native Charlottean and Reid’s butcher for 18 years, has kept them on the menu.
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Reid’s sells about 50 pounds of spiedie items each day. Their spiedie-marinated chicken breasts will run you $6.99/LB.
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Just look at these trimmed, boneless, skinless breasts that Bucky the butcher and his team run through a tenderizer and then marinate with spiedie marinade.
They also have spiedie chicken kabobs, spieidie steak kabobs and spiedie marinade in the bottle so that customers can use it on anything else.
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That sizzle though…
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Tell me a marinade that beats this in Charlotte. I’ll wait.
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