“Bigger and tougher foods can stand up to the acids in marinades and will be tenderized over time,” says Elizabeth Karmel, author of Soaked, Slathered & Seasoned (Wiley, $20, amazon.com). “Smaller, more delicate pieces should soak only briefly or they’ll get mushy.”
Chicken, bone-in pieces: 1 hour.
Chicken, boneless pieces: 30 minutes.
Beef, chuck roast: 2 hours.
Beef―flank, strip, and London-broil steaks: 1 hour.