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How to safely use storebought marinades/sauces?

c
chilibug Jan 9, 2007 04:05 PM

I received a bottle of orange coconut marmalade marinade/sauce recently, and I have chicken thawing so I can use it tonight. Unfortunately, I won't have time to marinate for very long - so I want to be able to use this stuff as a sauce. How can I do this safely? Can I marinate the chicken for a short time, and then boil the sauce? Or is that not good/safe/delicious? (Sorry if this is an ignorant question - I rarely cook with sauces of any kind!)

  1. p
    PPPPP Jan 9, 2007 04:35 PM

    I've done it before--dumped the marinade into a saucepan and boiled (make sure it's a good rolling boil) for 2-3 minutes. I've seen this as part of some recipes on Epicurious. They recommend boiling for 1 min, so I added on an extra minute or two just to be safe. Haven't gotten sick yet!

    If it's a thick marmalade, I second the suggestion to add a bit of liquid. That way you can really boil it without it burning to the pan.

    1. PamelaD Jan 9, 2007 04:12 PM

      How much of the marinade to you have? I would use about a third of it to marinate the chicken, then the other two thirds as sauce. You could always add some OJ to the marinade part to strech it out a bit.
      good luck,
      P

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