I have been marinating a piece of chicken for over 24 hours now, and poked it with a fork to let it soak in the sauce. Is there a way to keep the George Foreman from simply cooking off the flavor?
Typically, I can bake it...but on work days, I don't have time to wait on that, because I need to get my last shake in before I go to bed.
If not, can someone suggest another way to do this? I want thick sauces on my chicken, like at a restaurant
