Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice and stuck it in a tupperware for lunch today. I then rummaged my fridge for something to add flavor. Well I had some soy sauce and some teriyaki marinade, so I poured some of both in the tupperware, making sure to mainly coat the chicken with them.
That was two days ago; this morning when I got it out of the fridge before leaving for work, the sauce seemed to have soaked into the chicken, so I wondered if it's any different from marinating before cooking. And just like I thought, I just finished my delicious chicken and rice and if I didn't know better I would swear the chicken was marinated before cooking.
Is there any difference between marinating before or after cooking? I mean obviously if you cook, then marinate, then eat it right away it won't be soaked into the meat at all. But something like this where I cooked it and THEN marinated it, is there any difference? Does the meat marinate just the same, and is there any reason I shouldn't continue to do it this way rather than preparing better next time and making sure to marinate my chicken beforehand as is generally done?
Sorry if I sound completely naive, I am indeed very new to cooking (being a college student and all) and I've just never heard of post-marinating something, so I wonder if it's commonly done.