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I would say not too long (avoid marinating), since marinating stiffens and partially cooks the meat. I recommend cooking chicken on very hot pans, and incorporating the sauce only in the last 30 seconds of cooking. If it's an oven, put it on "7" heat (1-10 scale) for 45-60 minutes (depending on size). Olive oil is probably an exception, it's absorbed by the chicken, and works wonders if you grill the chicken.

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