Va_Con, Todd is correct. The dissolved Chicken proteins in the marinade will discolor it when you boil it...So, for both of you and anybody else interested...It is Perfectly Safe to heat and Sterilize used marinades...To do this without or minimum Murkiness, Heat the marinade slowly over Medium heat. As it hits 150*F the dissolved Proteins will begin to coagulate and float to the top. Continue heating and skimming the Scum that floats up. Bring the Marinade up to a SIMMER but not a Boil. Simmer for 5 or more minutes to Sterilize and/or Reduce to be used as a Baste or Sauce.
Todd, bringing your Marinade directly to a Boil Coagulates and Mixes the Proteins before they can be removed. All our Mom's used the above technique to make their Chicken Soup crystal clear and delicious...
Have "I" reached Expert Status yet?...
...JJ