A recent episode of "Hot off the Grill" had chicken marinated in the
following:

6 cups freshly squeezed orange juice
6 cloves garlic, thinly sliced
Pinch saffron

Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and
let cool.

A chicken is soaked in the marinade for 4 hours, then roasted.

This seems fairly easy, but I'm wondering whether it might be even easier if
I used 3 cups of orange juice and 1 cup of OJ concentrate: The garlic
wouldn't need to cook as long, so might be less prone to bitterness. And of
course, there's a bit of time saved by using the concentrate as well.

Is there any advantage to following the recipe as written? It seems to me
that flavor extraction from the garlic and saffron MIGHT suffer a bit, but
I'm interested in what you all think.

Bob