2 to 4 hours is the sweet spot

At least 30 minutes, but 2 to 4 hours is where the magic happens.

Anything under 30 minutes and the marinade barely penetrates the surface. You’ll get some taste, but it’s mostly a superficial layer. After 30 minutes, the salt and acids start working their way in. That’s the minimum for noticeable flavor.

The 2–4 hour window is the Goldilocks zone. Enough time for the flavors to soak in without turning the chicken into mush. Acidic marinades (lemon juice, vinegar, wine) will start breaking down the proteins into a mealy texture if left overnight. Enzymatic marinades with pineapple or papaya can turn chicken to paste in an hour or two. So if your marinade is aggressive, cap it at 4 hours.

For oil-heavy or dairy-based marinades (yogurt, buttermilk), you can go longer—up to 12 hours—without hurting the texture. But for most standard