Using marinade?

I'm almost positive that you should NOT use marinade after you had meat in it. You're supposed to divide the marinade you make before you put the meat in. That way you have uncontaminated marinade to use for a sauce. But every cooking show that I've watched and every cooking class I've taken, they always say "Throw out any left over marinade." That's why you make a little extra when preparing it for the meat.

Definitely don't re-use marinade that way, especially not after using it for chicken. Even with heating it on the stove it still stays contaminated (as the temperature can't get hot enough to kill off all the bacteria) and you should just throw it out. Like the previous poster wrote, make some extra that you put aside so you can use it on the grilled chicken once it's cooked.

Here's what the FDA has to say:
Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.
read more food safety at:
http://www.cfsan.fda.gov/~dms/fsdup107.html
It kind of seems like a waste to me, but usually marinade's don't include high-luxury, pricey items.