Cooking Food in Marinade

[realmike15]

I have this receipe I've been using where I buy some Tenderlion Chicken and a bottle of Rosemary Garlic marinade... and I put the (2) in a bag for 24 hours and then cook the chicken w/ marinade in a pan with a little bit of oil and all the marinade that was in the bag. The marinade makes a nice sauce for over top the chicken when you serve it.

Is there any reason I can't do this? All the bacteria should be cooked out of the extra sauce as it cooks.

 

[Andy M.]

Should be fine. Salmonella, the usual suspect in chicken, is killed instantly at a temperature of 161F. So if you're simmering the tenders in the marinade, it will be safe.

However, I would expect it to be fairly salty as most commercial are loaded with salt.