do you point all or none of a marinade??

I have a recipe which calls for a lot of marinade,but once the chicken has been marinading for 12 hours there is still a lot left so do I point all the marinade or just half or do I measure and see what i have used and just point that? (If u know what I mean)

I know what you mean... Made a marinade yesterday. There was at least half of it left though so I only pointed half of it! Dunno if that was right or wrong to do really? X

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i point it all to be on the safe side! x