Second Use of Marinade

I make it a common practice to make a litte extra and reserve a portion of the marinade before pouring it on meat. That way I have a safe portion of marinade for basting or using on other things.

Sorry! I meant CHeeb.

I completely agree with Chef Ono. I think reusing marinade that has been in contact with meet, chicken, or seafood is really risky even when cooked again. Better to do a fresh marinade--and you get a new flavor, too.

Only if it comes back to a boil and cooks thoroughly ,HomeKuchen. There are chicken juices/bacteria which can be dangerous if not cooked throughout. I rarely reuse chicken or fish marinades unless I can be sure they are cooked to the degree you want the chicken and fish themselves.

Thanks! That's just what I'm doing...hard boil for 2 minutes, then add back the chicken and stir fried veggies.

I think as long as you cook up the marinade it is OK, but don't use it over items you plan to serve raw.