I'm doing a Bourbon Peach Chicken Breasts recipe with marinade that is meant to be dranied off prior to the BBQ, but I don't have one any more. I'll probably do it in the oven or am considering doing it in the slow cooker. Would you drain the marinade? It will be cooked to temp. I think I'll need the sauce to keep the chicken moist while cooking. Would you use the slow cooker?
I'm trying to be organized and have everyone thing nearly cooked so by the time the guests arrive late and get themselves and their bags settled we can have a no-fuss dinner.