Why it’s bad: In this case, a longer soak does not equal a tastier meal. When a marinade contains lemon, lime or orange juice, the citric acid breaks down the meat over time, making it mushy or mealy when cooked.
The next time: Leave to marinate for a maximum of two hours when it comes to citrus fruits. (Also remember that acid can react with metal, so refrigerate it in containers or plastic bags.) Similarly, when chicken is soaked in buttermilk or marinated in yogurt for too long, pungent lactic acid and enzymes can tenderize it too much. So do this for a day, tops, for the best result.