This new pair, spiedie chicken breasts with buttered broccoli, has been serving me well this summer. Native to Binghamton, N.Y., spiedies are marinated and grilled meat skewers, often made with lamb, pork, and chicken. The casual dinner inspired by the vinegary oregano marinade of spiedies transforms boneless, skinless chicken into something special—undeniably juicy and speedy.
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 savory remnants of dried oregano and red wine vinegar. You could also serve a joyful saladu nebbe, a black-eyed pea salad based on the Senegalese dish, which emphasizes the pleasure of food as a necessity that changes the world.
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