Why It’s Bad: In this case, a longer soak does not equal a more flavorful 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.
Next Time: Marinate for two hours max when citrus is involved. (Remember too, that the acid can react with metal, so refrigerate in plastic storage containers or bags.) Similarly, when chicken is soaked in buttermilk or marinated with yogurt for too long, the tangy lactic acid and enzymes can over-tenderize it. So do this for one day, tops, for the best result.