Is too much not good?

[Jeekinz]

Originally Posted by ChefJune

we rarely get time to marinate as long as the recipe states. so I would have gone ahead and marinated that chicken for, say 45 minutes to an hour (rather than the 2 specified) and then gone on with the recipe. I find the results are nearly as good that way. (just for the "next time.")

For instances like that, I use the remaining marinade as a basting sauce. Espescially for grilled items. Since the marinade contained raw meat, I generally only use the baste for the first 1/3 of the cooking time. If I'm grilling something that will cook fairly quick, I just pour the marinade over the meat and let it flame up to sear the meat. Adds great flavor without ruining the texture of the meat.

[pacanis]

Thanks for all the additional information!
Very good reading.

[quicksilver]

I made a marinade for shrimp awhile ago with pineapple, soy sauce, garlic, ginger, etc. Should have marinated about 45 mins. - 1hr. But I went off to work and 9 hours later started preparing dinner and they had turned to mush. The acid just desolve them!
Instead of grilling, I had to stir fry and throw in rice.
They tasted good, but.
Meat I've never had a problem overduing.