Who would have thought that the word Old Bay and Chicken would be in the same sentence. It is typically associated with eating crabs, since that’s where it had originated. It was created by a German immigrant in the 1940’s as a seasoning to be used on crabs. Similar to how you can find peanuts up for grabs at most bars, at those times in Maryland, they would offer free crabs to encourage people to drink.
If you’ve never tried it, then you need to pick it up next time your at the store. The little yellow can is a unique blend of: mustard, paprika, celery seed, bay leaves, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt and ginger. It’s full of flavor and I am sure you will find many more uses for it.
On the back of the can they have a few recipes suggestions, this chicken being one of them (I adjusted it slightly).
Ingredients:
1 lb boneless skinless chicken breasts
1/4 cup vegetable oil
1 Lemon
1 TBLS of Old Bay Seasoning
Handful of fresh chopped flat-leaf parsley
Salt & pepper to taste
In a glass dish or plastic zip lock bag, combine all ingredients. Add some fresh cracked pepper and salt to your preference. I personally don’t add any pepper, I add a pinch of sea salt. Give the lemon a good roll on the counter to get the most juice out of it. Squeeze the whole thing in, don’t worry about the pits.
Now, seal up the zip lock bag and work all the ingredients together to make sure the chicken is evenly coated. Refrigerate this 20-30 mins and then grill on a medium-high grill. You can also broil in the oven until no longer pink inside
Grill 5-10 mins a side, until fully cooked through.
Serve with some veggies and rice. I grilled some corn for this meal and made some brown rice.