Grilled Buttermilk Chicken with Old Bay Seasoning
Posted on 04 August 2010
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.
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.
Oh, silly Californians…you don’t grasp the true potential of this versatile seasoning. Especially not on your grilled buttermilk chicken.
* 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