After marinating chicken (or any other meat), it is essential to handle the marinade sauce properly to prevent any risk of foodborne illness. Here are some guidelines on what to do with the marinade:
Cooking the Marinade: If you want to use the marinade as a sauce or glaze, it must be cooked first to kill any harmful bacteria from the raw chicken. You can bring the marinade to a boil in a saucepan and let it simmer for a few minutes. This process ensures that any potential contaminants are destroyed, making the sauce safe to use.
Using as a Sauce or Glaze: Once the marinade has been cooked, you can use it as a sauce to drizzle over the cooked chicken. Alternatively, you can use it as a glaze during the final stages of grilling or roasting the chicken. Applying the glaze in the last few minutes of cooking will give the chicken a flavorful and glossy finish.
Discarding the Marinade: If you prefer not to use the marinade as a sauce or glaze, you can discard it. However, you should not reuse the raw chicken marinade for any other purpose without boiling it first.
Making a Separate Sauce: If you want a different sauce to accompany the chicken, you can make a separate one using fresh ingredients. This way, you won't have to worry about any cross-contamination or food safety concerns.
Remember, the key is to avoid using the marinade as it is after it has been in contact with raw chicken, as it may contain harmful bacteria from the raw meat. Cooking the marinade before using it or opting for a separate sauce is the safest way to enjoy the flavors without risking foodborne illness.