Brine then marinade. HELP PLEASE!!!

[Able Hands]

Last night I brined 20# of split chicken leg quarters, for about 3 hours. The brine was 1cup kosher salt to 1.5 gallons of water. Also threw a bunch of other spices and herbs in with it.

While it was in the brine I made a marinade, for it. The recipe came out smelling a little strong on the vinegar side. I put it in the marinade last night for about 2 hours, but got scared I would ruin the meat if I left in there. So I removed it from the marinade and put in a covered bowl. I did not wash off the marinade, just moved it into a bowl, and put it back in the fridge.

I plan to start cooking around 4:00 today. Should I put it back in until I start cooking? This is a birthday dinner for my wife, and we have a bunch of friends and family coming over. I've never used this marinade, so I'm a bit worried about the outcome.

 

[Andy M.]

I think it's fine as is. I wouldn't put it back into the marinade. I'd toss the marinade.

 

[BigAL]

I agree w/Andy. Don't over-do a good thing.

 

[Able Hands]

Thanks for the help!

Chicken turned out pretty good. I overcooked it a tad, but it was still pretty juicy, and very flavorful.

 

[Andy M.]

Chicken turned out pretty good. I overcooked it a tad, but it was still pretty juicy, and very flavorful.

Glad it turned out good.

That's one of the great things about dark meat, even if you over cook it a bit, it's still juicy and delicious.