If you’re wondering, can you reuse marinade that touched raw meat, the safest and simplest choice is to discard it. If you want a sauce, set some aside before adding the meat. If you do want to reuse the used marinade, USDA’s Food Safety and Inspection Service (FSIS) says to bring it to a boil for a few minutes first. Keep raw meat and its marinade refrigerated throughout.
When Can You Reuse Marinade?
Raw meat and poultry can transfer harmful bacteria into the liquid they sit in. That means marinade left in the bowl or bag is no longer a ready-to-serve sauce, even if it looks and smells fine. Don’t spoon it over cooked food straight from the raw-meat container.
According to USDA FSIS guidance, you can reuse marinade that touched raw meat or poultry if you bring it to a boil for a few minutes. That includes using it to brush food while it grills. Heating is the step that addresses bacteria in the used liquid; simply warming it or pouring it into a hot pan is not the same as following the advice to bring it to a boil.
Once boiled, the marinade can be stored in a shallow container in the refrigerator for later use. Keep it separate from raw meat and from utensils or dishes that have touched raw meat. If you’re unsure how it was handled or whether it stayed cold, discard it rather than relying on boiling to make up for uncertain storage.
Why a Clean Reserved Portion Is Easier
Before the meat goes into the marinade, pour some into a separate, clean container. Cover and refrigerate that portion until you need it. It can be used as a sauce without the extra step of boiling, and you avoid having to judge whether the used marinade was handled correctly.
This is the most straightforward option when you’re making a sauce for chicken, beef, pork, or another marinated food. Use a clean spoon to serve it, and don’t return sauce that has been on the table or touched cooked food to the reserved container.
Keep raw and cooked food separate, too: use a clean plate and utensils for the cooked meat, not the ones that held it raw. For chicken, check doneness with a food thermometer; see this guide to checking chicken’s internal temperature.
Marinate in the Refrigerator, Not on the Counter
Put meat and poultry in the refrigerator while they marinate. A covered container or sealed bag helps contain drips; place it where it cannot leak onto ready-to-eat food. Don’t leave meat sitting in marinade on the counter, even if you plan to cook it soon.
USDA FSIS notes that after two days, marinade may begin to break down meat fibers and make the texture mushy. That is a texture warning, not a general storage deadline for every type of meat. Follow safe storage guidance for the particular food you’re preparing, and don’t use extra time in marinade as a reason to keep raw meat longer than recommended.
What Boiling Can—and Can’t—Do
Boiling the used marinade for a few minutes is the USDA FSIS method for making it suitable for reuse. But it’s not a reason to leave raw meat or marinade unrefrigerated, or to reuse liquid that has been mishandled. Keep the meat chilled until you’re ready to cook, and cook it thoroughly using a food thermometer where appropriate.
For less fuss and fewer chances for cross-contamination, reserve a clean portion before marinating. If you forget, discard the used liquid—or boil it as directed before using it. Never serve it as-is.