It's not safe (kind of along the same lines as not washing your cutting board / knife after you are done cutting raw chicken and then need to do veggies) ... Also, if you are marinating then basting, reserve an amount of the marinade BEFORE you throw your chicken in. That way, when you are basting your meat that is cooking, you are using new marinade and not reapplying possibly contaminated liquids.
You are freezing - thawing - using - refreezing ... right? The bacteria is still in the liquid and every time you thaw it, it comes alive again and can contaminate your meat. Even if you are cooking it through, it's still not a good idea. It's like meat - once you freeze and then thaw, it's not wise to refreeze it if it hasn't been cooked. Too much bad "stuff" can get in. Once it's "revived", it's potentially harder to cook out. (Does this make sense or am I rambling ... ?)
It's a great idea and I'm sure a great money saver but definately not safe - sorry!