Wow, when I woke up today, made my coffee, and did the usual morning ritual, I came out side, sat down at my patio table, which sits right next to a grill, saw the sun come up over the beautiful Utah mountains and thought one thing; I gotta get my grilling blog in!  We just did an amazing grill out for one of our regular and favorite guests in a Park City home not to long ago.  The beauty and time we placed into that event was even stunning to me.   I will let it be told it was a graduation for about 85 guests.  These particular guests, lovers of The Laughing Pear as they always say, allowed me the honor and privilege to write her the menu and she said, “This menu is perfect, let us just get ride of one thing and add another”.  Surely I was more than happy to accommodate her needs.

That is how we work here at The Laughing Pear.  The guest comes first, give them what they want.   As most of the TLPG fans know we bend over backwards to accommodate our guests needs.  When you call The Laughing Pear you still speak to me from the start of your event to the end, to make it the most memorable Experience of a lifetime.  Executive Chef David Eric Kratky is always here for you.  One of the best things about using our services you have me as your Chef for life.

I am getting off my subject of the BBQ, of course! lol.  As you know my brain likes to go to many places on the old blog page.  I wanted to tell you about a marinate we do for our Chicken breasts, as we had three guests ask us how we keep it so moist and what is our secret.  Well here is my secret marinade if you will below.

The thing I like about this recipe is that  it is very easy for you to do at home.  We all have busy lives now a days between our 5 gadgets we each have, the kids, the job, the house cleaning, and the list goes on.  So as a Personal/Catering Chef, I try to go with some simple recipes for you.  The recipe below is for 10 chicken breast, organic of course, so if you need to cut it in half and you only want to do 5 of them, just do what I always say  and cut the recipe in half.

CHEF DAVE’S SECRET CHICKEN MARINADE

YIELD —(10 MEDIUM TO LARGE ORGANIC CHICKEN BREASTS)

INGREDIENTS

10 Organic Medium/Large Chicken Breasts (The only store in Park City that has organic chicken breast is WFM)
1 Cup Extra Virgin Olive Oil
1 Cup of Chardonnay 1/2 Cup Freshly Chopped Tarragon
1 tbsp of Freshly Peeled Chopped Garlic (Makes all the difference in the world)
1 tbsp of Freshly Peeled and Chopped Shallots (You Cannot Beat Freshly Peeled)
1 tbsp of Freshly Washed and Chopped Leeks
2 tbsp of Cajun Seasoning (We make our own here at TLPG, but you can buy it at any local grocery store.)
1 tbsp Kosher Salt (Just my preference and choice of salt.  Morton’s Kosher Salt is my favorite.
1/4 tbsp Freshly Ground Tri – Colored Peppercorns (Again for this Chef, this makes all the difference in the world.)
Juice of 2 Freshly Squeezed Lemons
Juice of 1 Freshly Squeezed Lime

METHODOLOGY

First off, take your chicken breast out of the bag and give them a good rinsing.  The trim off any excess fat.  Place back in refrigerator for now.  Then place all ingredients in a large enough mixing bowl that will hold these ingredients and the 10
chicken breasts.  Whisk all ingredients together.  Let rest in refrigerator for about 15 if you have the time, if not, place chicken breast breast in marinade and mix them very well so all breasts are evenly coated.  I where plastic cloves and use my hands.  Let rest for 45 minutes or there about.  If the chicken sits to long the acid from the lemons and lime may start to cook it, and we do not want chicken ceviche.   Take chicken out of marinade and place on grill.    All grills are different and have different heat velocities, so start off with 5 minutes on both sides.  Over cooking will still dry them out.  There is an art form to cooking chicken and it may take you a couple times of practice to get them just right!  Call or email me anytime and I will be glad to help out over the phone.  Enjoy your tantalizing and tasting chicken!