Is it possible to over-marinate meat, especially chicken? The timing is just wrong for this recipe I want to make. I can either do it with practically no marinating time, or I would have to leave it for almost 12 hours, which is longer than the recipe calls for. Which would be better?
It is possible to over-marinate meats. Some marinades are just intended to add flavor, but even that can be overdone, with a bitter flavor the end result. Sugar in sweet marinades can cause meat to brown or burn too quickly when cooked, especially on the grill. Other marinades with acid (vinegar, wine) or those with meat tenderizers such as pineapple juice, papaya, kiwi or ginger, are intended to soften tough tissue in the meat. Too long of a soak in these will break down the protein to the point that the meat is mushy. Marinades work from the outside in, so the surface of a piece of meat can be soft while the inner part will be firmer. Chicken, and even more so fish, will be adversely affected sooner than beef or pork. If you don't have time for the recommended marinade you would be better off cutting the meat into small pieces and using a shorter time, rather than risking too long of a soak.
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