How do you accurately enter in marinades?
I have been been grilling alot of chicken which is usually marinated in dressing or my own concoction of such. I want to be as accurate as possible but the meat doesnt absorb ALL of the marinade... then some of it burns off. Example, tonight I used 1/8 C of Yasou Greek dressing, 1 Tblsp light mayo, garlic & fresh parsley…
