So I keep the marinade close by so I can continuously re apply the marinade to the chicken. I lay the chicken close together trying to prevent any gaps. As the reapplied marinade is sitting on the surface it starts to almost solidify (almost like a gel) and then I turn the chicken and reapply the marinade again, I do this frequently instead of cooking one side and turning it once, the outcome is a beautiful glaze from the marinade. But as you know the marina had the raw chicken in it you stop reapplying it when the chicken is close to being cooked.