Why is it bad: In this case, soaking longer does not have a tastier meal. When the marinade has lemon, lime, or orange juice, the citric acid will break down the meat over time, leaving the meat mushy or powdery when cooked.
Next time: Marinate up to two hours when citrus. (Keep in mind that acids can react with metals, so keep refrigerated in a plastic storage container or bag.) Similarly, when chicken is soaked in buttermilk or marinated in yogurt for too long, the acid lactic acid. and enzymes can tenderize chicken. So do this for a day, top, for best results.