Originally Posted by Andy M.
The three recipes Michael posted have you basting the cooking chicken with the marinade that had the raw chicken in it. Not a great idea.
Thanks for spotting that Andy! I was so busy looking at the flavors
part of the recipes I didn't even pay attention to that. For these recipes, I would increase the marinate ingredients by half and then reserve 1/3 of the total mixture (the amount that you increased the recipe) in a separate bowl and use the rest to marinate the chicken. This would give you some safe basting marinade that would let the flavors meld at the same rate that the marinade the chicken is in.