When the oven was turned up to 500 degrees, all three of the European Pyrex dishes broke and two of the three Arcuisine dishes broke. We also tested a decades-old Pyrex dish in like-new condition given to us by a staff member's mother. Made by Corning of borosilicate glass, it didn't break, even at 500 degrees.
We also took samples of sand-filled dishes from a 450-degree oven and placed them on a dry granite surface; none broke. But in two instances the U.S.-made Pyrex broke under different conditions. In one round of testing, we removed dishes from the 450-degree oven and placed them on top of a smoothtop range with burners off to quickly take the temperature of the sand inside before moving them to the wet surface. Two American Pyrex dishes broke when placed on the smoothtop; samples of the three other brands remained intact for the measurement and were able to be moved to the granite.
Place all ingredients in a blender and blend until smooth. Pour marinade into a Pyrex dish. Add the chicken pieces to the marinade and toss to coat well. Cover with plastic wrap and refrigerate. The chicken is ready after 5 hours and will hold the marinade for up to 3 days.