Originally Posted by cosmovore
Is it OK to wash/rinse excess marinade off a chicken breast before searing/grilling? Or should I just be more patient and let it drain longer? I feel like I've been leaving too much marinade on and it burns on the gril.
Generally I pat the marinated meat dry with kitchen paper first, before consigning it to the pan. Otherwise, it would take long to brown as the liquid steams off.
The marinade if it's got wine in it, or just smells rather nice can be reduced down and made into a sauce with any lovely meat juices from the pan.