Last Saturday, I made oven fried chicken that involved a marinade of buttermilk, spices, and a good dose of hot sauce. After using up all of the breading, I still had three or four boneless thighs left. I ended up putting them back in the refrigerator, still in the marinade. On Thursday, I realized they were still there, so I pulled the Zip-lock out and gave them a smell. Everything seemed in order, so I pulled them out, let the excess marinade drip off, and put them on a rack over a pan in a hot over. They came out really nicely, with good depth of flavor and some heat from the sauce.
I'm thinking I may start doing this sort of thing on a more regular basis.
"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr