Old Bay Grilled Chicken & Sweet Potato Fries


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Whenever I’m at the beach, Old Bay just somehow sneaks its way into every meal and recipe I make. Scrambled eggs? Add Old Bay. Grilled chicken and veggies? Add Old Bay. It just makes everything better, but I’m only reminded of its amazingness when at the beach. I’m hoping that just by posting this “recipe” reminds myself that it doesn’t need to be a beach exclusive ingredient.

Given the minimal ingredients and preparation, I don’t know if I can even call this a recipe. But like most of my “barely a recipe” posts, it’s definitely worth sharing.

Old Bay Grilled Chicken
Serves 3-4.

  • 1 tablespoon Old Bay

  • 1 tablespoon Extra Virgin Olive Oil

  • juice of 1/2 lemon

  • 1/2 teaspoon sea salt

  • 1 pound chicken breast, trimmed of fat

  • Optional Topping: Cheddar or Pepperjack Cheese

Place chicken breast in a large ziploc bag or large bowl. Add in old bay, oil, lemon, and sea salt and toss to thoroughly coat the chicken in the spices. Marinate for at least 30 minutes, up to about 8 hours (overnight).

Heat grill. Add chicken onto grill. If you’re unfamiliar, or particular about making sure the chicken is well cooked but not overcooked, use a meat thermometer. Flip chicken after about 4-5 minutes (depending on thickness), wait another 4 or so, and then check the temperature of the chicken with the thermometer. It should be pulled off the grill when it hits 165. Alternatively, you can just cut into the chicken and make sure it is white in the center.

If you’re topping with cheese, add the cheese after flipping the chicken and for the last 2 minutes or so. It should melt nicely on top. Serve immediately.

Old Bay Sweet Potato Fries

  • 2 medium sweet potatoes

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon sea salt

  • 1 teaspoon Old Bay (or to taste)

  • optional: coarse grain sea salt to finish

Preheat oven to 415. Cut sweet potatoes into thin wedges. Toss in oil, sea salt, and Old Bay. Place sweet potatoes on a baking sheet. You can line with parchment paper, but it’s not necessary. Place in oven for about 20-25 minutes, until browned. Halfway through (10 minutes), briefly take out pan and flip the sweet potatoes with a spatula. Serve immediately.

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  1. this sounds awesome, def adding this to my bbq list!

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