Expert: Whitestag - 4/21/2008

Question
QUESTION: IS IT OKAY TO USE THE MARINADE THE CHICKEN IS SOAKING IN TO MARINDAE THE CHICKEN DURING THE EARLY COOKING PROCESS.  IF NOT, OTHER THEN FLAVOR LOSS AS IT IS WATERED DOWN, WHY NOT?  IF THE TEMP IS HIGH ENOUGH, DOESN'T ANY ISSUE WITH CONTAMINATION GET HANDLED BY THE HEAT.

ANSWER: Common wisdom is that you should never ever baste with the marinade that the chicken (or any other meat) has been sitting in -- You're always supposed to use fresh marinade.

In theory, the old marinade would "get handled by the heat" if it was used only in the early part of the cooking, but the thing is, most basting for flavor (as opposed to basting for moisture) is done late in cooking process.  This is because many of the flavors in the basting mixture are volatile oils and will get cooked off if applied to early.  Also, many basting mixtures are high in sugar and burn easily -- these are usually applied when the meat is almost done.  Because such basting is done late in the cooking process, it's risky to use the stuff the meat has been sitting in.

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QUESTION: Leaving it open that you could use it in the beginning to get rid of it rather then dumping it down the drain?  You only risk burning the chicken

Answer
People who know far more than I about food science, bacterial growth, and related matters say not to do it, so that settles the question so far as I am concerned.  And there's still the matter of having less flavor.  Also, keep in mind, the primary purpose of a marinade is to tenderize the meat, not to add flavor.  That's why most marinades are acidic.  Whatever flavor gets added is often a secondary effect.  I don't like to mess with risks of food-borne illness, so I prefer to follow the conventional wisdom.