In article >, "cybercat" >
wrote:

> I want to slow cook them until the marinade thickens to make a sticky brown
> coating, and serve them with broccolli and rice.
>
> Question: is it actually safe to marinate them for 12-15 hours in the fridge
> then cook them in the marinade?

Yes it is. The marinade is really no different than the chicken. Cooking
one cooks the other. I suggest you reduce the marinade by boiling.

> If so, should I slow cook them via simmer or just bake them in the pyrex on
> a fairly low temp?

I have never attempted a recipe close to this. But if I did either
method, I'd leave the lid off. The chicken will be done, done, done way
before the liquid becomes sticky. You'll essentially be boiling the
chicken in the liquid.
You might want to pour the liquid off the marinated chicken and give it
a head start by reducing it substantially by boiling before re-adding it
to the chicken before cooking. By that, I mean until it becomes sort of
thick. No matter what you do, the chicken will cook quite quickly since
you say you've cut it from the bone. You probably have two hours at most
at two fifty fahrenheit if baking. High temperatures will burn the
reduced marinade if you follow what I said to do with it.
Good luck and don't forget the sesame seeds.
This post ought to be cannon fodder. But it's what I'd do.

leo

--
<http://web0.greatbasin.net/~leo/>