PBM's Happy Chicken question

EGC

Ok, so I have some thighs and two split breasts sitting in garlic and Italian dressing in a pyrex dish. Come tomorrow evening, do I just throw some foil on the top and put it in the 200 degree oven, or do I need to move to a new dish without the marinade?

Thanks!

Richard Fl

Here is what was recently posted. Hope it helps.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=653821&catid=1

EGC

Saw it, and that's where I got the idea. Still can't really tell about cooking in the marinade though. Any help would be great.

Thanks!

Richard Fl

I hope Mike or Zippy jump in, my thoughts are to cook in the oven w/marinade to keep the moisture and then pull and grill??? looks great.

When I do something in a marinade like this, I like to cook down the marinade while the meat is on the BGE and use the thickened marinade for a basting sauce.

EGC

I thought that was what you posted, but just wanted to check. If it worked for you and was great, I'll go with that method unless Zippy of Mike jumps in here. I did throw on a shake or two of shakin the tree on top of the marinade though. Just couldn't help myself.

Zippylip

EGC, I sent you a more detailed email, but the quick answer is yes, Richard is correct, you do cook it right in the marinade, Marc