Grilled Buttermilk Chicken with Old Bay Seasoning

Posted on 04 August 2010

Grilled buttermilk chicken with Old Bay seasoning

I grew up in Maryland, where Old Bay seasoning abounds. Abounds!

When I went to my local grocery store, I knew that they had to have Old Bay seasoning. Because, you see, Old Bay abounds!

Not in California.

In Maryland, Old Bay is in everything. On crabs. On shrimp. On fish. In fried chicken. On corn. On French fries. In potato salad. In potato chips. On popcorn. On deviled eggs. Sometimes even in Bloody Marys.

Grilled buttermilk chicken with Old Bay seasoning

But, in California, Old Bay isn’t considered a seasoning. At least it wasn’t in the spice aisle, with its McCormick brethren. I looked three times — convinced I must have missed it the other two.

Finally, I gave up. Buttermilk in hand, I trudged to the front of the store and relegated myself to using paprika, which, while tasty, is no Old Bay.

Then, in a flash, it came to me (but, really, I asked someone). It must be with the seafood! Because only (uneducated) Californians would consider Old Bay merely a seafood seasoning.

In the seafood section, they even had reduced sodium Old Bay. And the lemon and herb variety. And the blackened variety. And the rub, which is clearly not intended for seafood only. It even says so on the label.

Grilled buttermilk chicken with Old Bay seasoning

Oh, silly Californians…you don’t grasp the true potential of this versatile seasoning. Especially not on your grilled buttermilk chicken.

Grilled Buttermilk Chicken with Old Bay Seasoning

8 servings

Ingredients

1 1/2 cups buttermilk
8 cloves garlic, minced
2 tablespoons Old Bay seasoning
1 1/2 teaspoons salt
3/4 teaspoon black pepper
6 pounds bone-in chicken breasts, cut into quarters

Instructions

Combine the buttermilk, garlic, Old Bay, salt, and pepper. Divide the buttermilk mixture and chicken between 2 large resealable bags. Let marinate in the refrigerator, turning the bag occasionally, for at least 1 hour and up to overnight.
Heat grill to medium. Remove the chicken from the marinade (discard the marinade) and grill covered, turning occasionally, until a instant-read thermometer reads 165 degrees.*
http://www.allfourburners.com/2010/08/04/grilled-buttermilk-chicken-with-old-bay-seasoning/

* Real Simple says that it takes 20 to 30 minutes. I found it to be more like 15 to 20 minutes, but it depends on the heat of your grill.

Adapted from Real Simple

 


12 responses to Grilled Buttermilk Chicken with Old Bay Seasoning

  • Vanessa says:

    Oh my! I love Old Bay – would you believe I have a 24oz bottle of it at home??!! I do! If you ever need more, you know who to go to :)…

    • allfourburners says:

      Vanessa, I already have plans to use it on sweet potatoes…you know, once our oven works again. And I’ve decided to substitute it in every recipe that calls for paprika from now on.

  • carmel says:

    If your readers cannot get Old Bay (like me as I live in Australia) or don’t know what it is or even if you simply run out of it, here is how you can make your own!

    1 tablespoon ground bay leaves
    2 teaspoons celery salt
    1-1/2 teaspoons dry mustard
    1 teaspoon ground black pepper
    1 teaspoon sweet or smoked paprika
    1/2 teaspoon ground celery seeds
    1/2 teaspoon ground white pepper
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/4 teaspoon crushed red pepper flakes
    1/8 teaspoon ground mace

    • allfourburners says:

      Carmel, thanks for the recipe. I only knew about the paprika and salt — I didn’t realize that there were so many other ingredients.

  • Rebecca says:

    Yum! I love Old Bay. You should definitely try it on sweet potatoes – I tried it once and it was quite tasty.

    • allfourburners says:

      Rebecca, we will! Once we buy a new oven. And it’s fall. Although it’s been so cold lately, maybe it is time to roast sweet potatoes.

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