tenspeed
Executive Chef
Not trying to be argumentative, but I don't see any difference between safe handling of uncooked poultry and the marinade it was in. You can leave the marinade outside of the refrigerator as long as you would leave the poultry outside of the refrigerator. If there are recommendations to the contrary from the USDA, ServSafe, etc. then please correct me. USDA advises not to use marinade on cooked poultry without boiling it first, which makes perfect sense.Not everyone knows that using the marinade can be dangerous and they leave it out while using it. Just because we are savvy to the problem does not mean that others reading our posts know about not using marinade as a basting liquid unless it's refrigerated or boiled.
For those who are wondering how long it takes for brushed on marinade to reach 165 F, put an impervious object on the grill along with the food. Brush some water on the object and see how long it takes to boil off (212 F).