Riggies are a totally different animal that Spiedies. Sounds like you might have had a bad rendition of a spiedie. When they are done right, they are excellent. The thing is, with only three ingredients: meat, marinade and bread, all of them have to be great as they each play key role. Here is the Roadfood review for Sharkey's in Binghamton, NY (generally considered to be the birthplace of the Spiedie: http://www.roadfood.com/Reviews/Overview.aspx?RefID=437
I've had really good spiedies at the Great NY State Fair in Syracuse and many restaurants make spiedies and the Rochester based Wegman's supermarket sell Salamida's Spidies and Chicken Bar-B-Que sauces so you can make them at home.
As far as Riggies go, I've been eating them for years and it's a pasta dish made with rigatoni, tomato sauce, white wine, cream, green and red peppers, onions, olives and hot peppers. I've seen it a lot in Utica and Rome and it has spread as far as Old Forge and Cooperstown. I'm not sure who or what restaurant is credited with creating the dish or if there even is such a history. Almost any Italian restaurant in Central NY has it on their menu and most places have their own twist on it.
Teddy's restaurant in Rome, NY. This is where i've had most of my riggies. They offer three different versions: Chicken, Shrimp or Sausage Riggies. You can also get them with or without the hot peppers. http://www.roadfood.com/Reviews/Overview.aspx?RefID=4381
An order of Sausage Riggies from Teddy's
An order of Shrimp Riggies from Teddy's
Sorry I don't have any photos on hand of a Chicken Riggies dish. The chicken used in it is boneless chunks of chicken. Hope this was helpful.
<message edited by billyboy on Wed, 02/25/09 11:52 PM>