If I wanted to marinade my chicken, how can i figure out how much gets absorbed into it, and how to count the cals/

my conceptual method thus far:

weigh the marinade before hand, weight how much is left. divide rest among breasts of chicken for how much retained.

weigh each breast before marinade, weigh each one after. same idea


still no idea how much then cooks off =] this is branching out to the extremes for marinades of such random ingredients as OLIVE OIL (only one i can think of that adds calories). sometimes teriyaki sauce, would need to apply similar approach for using that.

thanks

Weighing would work, but watch for water that may come out of the chicken and screw your weighing up. Ultimately I woulid say very little soaks into meat if you rub most of it off before ingesting.