Never Marinate Meat in Acid for Too Long — It Ruins the Texture

Acidic marinades — citrus juice, vinegar, wine, yogurt — break down proteins on the meat's surface. A short soak (30-60 minutes) tenderizes and adds flavor. But leave it too long and the acid denatures the protein completely: the outside turns mushy, gray, and chalky while the inside stays completely unaffected.

For thin cuts like chicken breast or fish, 30 minutes is plenty. Thicker cuts can handle up to 2 hours. If you want longer marination for deeper flavor, reduce the acid ratio and increase oil, herbs, and spices instead. Time is not always an improvement in cooking.