Popular fast-food chains marinate chicken before frying, and grilling guidance emphasizes marination for flavor. Marinated chicken can lose absorbed flavor during cooking as liquid drips off, evaporates, or burns on the exterior. To prevent bacterial exposure, reserve marinade that has not touched raw chicken. After cooking, boil the reserved marinade in a pot and simmer it to reduce into a concentrated sauce. Prepare enough marinade to coat chicken, using about half a cup per pound, and make extra because reduction decreases volume.
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