I bought the chicken Sunday evening. Cut it into cubes, put in my marinade and then froze it. Then yesterday, I sat it in the fridge to thaw.
I had a college physics teacher who loved to do cooking competitions tell me to do that a while back and I finally decided to try it. Something about the freezing while in marinade actually forces the marinade into every crevice of the meat, then the thawing sucks more in. Or so he claimed. It definitely was juicer than the last time I tried it with just marinading overnight in the fridge.