I'm juicy enough YB, and how long have you been eating chum?
I marinade the Buffa-Q wings overnight as directed, but that is ok, bucause there is only a half cup of lemon juice in the mix. The time will depend on the acid content and the food in question. Can't be stressed enough about fish and in some cases chicken or other poultry that a high acid content will cook the meat if left too long. Many marinades call for 30 minutes to an hour for fish, so check visually and make sure that the fish or chicken is not changing color around the edges. If you use the Jarred Meat tenderizer (or similar product) as mentioned in the "secret meat weapon" thread, you will be able to get the marinade to penetrate deeper and in a shorter time. Don't worry about the concerns about "punching holes" in the meat and having the juices run out- the meat will be at room temp and no juices will be lost. An additional benefit of this method is that it seperates the connecting tissue and results in a more tender product. Another option would be to get a vacume marinader. I have one that is a shallow plastic dish in which you put your marinadee in and cover with the lid. You squeeze the air out using a hand pump that fits on the lid. This seems to enable the meat to pull the marinade in much faster than usual. Always marinade in the fridge, and take the meat out about a half hour or so before going on the grill so that the middle isn't too cold resulting in the burnt outside-not done inside horror show. Salute!
PS I've purchased the Lawry's 30 minute marinade in the past and it was awful- tasted like shoe polish and coffee- not too bad, but I don't like coffee. Won't be visiting that section of the supermarket again.