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I was planning to do some chicken halves this afternoon. The marinade calls for mixing over low heat. Not thinking about it I dumped the warm/hot marinade on the chicken halves. Realizing this might not have been the best idea I iced the marinade down and stuck the marinading chicken in the freezer.
I checked the temperature of the chicken and it had reached around 60 from being submersed in the warm marinade. After about 1.5 hours in the freezer the chicken and marinade are around 40. Any recommendations on whether I should cook or pitch the chicken?