Marinades

I love marinades. I love the flavor they add to meats. For me there are two main ingredients that make all the difference. Cooking oil and anything with citrus acid. I use olive oil but when I'm out I use regular veggie or canola oil. The acid can be oranges, orange juice, cider, apple juice, pineapple, pineapple juice; you get the idea. The acid helps the meat absorb the oil which helps absorb any other flavors you may add. The one thing you don't want to do is add salt. Salt tends to make some meats tough. Also, I basically avoid salt. You can add other things for flavor.
When marinade is used the rule of thumb is let it set at least an hour. I sometimes let it go over night. This is pretty much according to your time frame.
I am going to list some basic flavors for certain meats but don't be afraid to experiment. If you like certain things and you feel the blend you are creating is good then go for it. I often toss in slices of onion or garlic powder with mine. Once again, you are only limited by your desire to create a great flavor.
Pineapple Marinade: This marinade works really well on pork or chicken. Pineapple juice( about 2 cups) ( pineapple itself can go along with the juice.), 2 1/2 tablespoons of cooking oil.
Wine and Lemon Marinade: This lemon-wine marinade works really well on fish or chicken.
Prepare same as Pineapple Marinade
Onion and Orange Marinade:This is a flavorful marinade which can be used on chicken, pork, and beef. With this one you want to cook, on low to medium, 2 cups OJ and one small sliced onion, 2 1/2 tablespoons of cooking oil. Cook until onions are slightly tender and the juices have blended. Cool completely before using.
Wine and Sage Marinade:This is a flavorful herb marinade for fish. Use 2 cups of wine and 2 1/2 teaspoons of sage. Blend well.
Apple Cider Marinade: Great on Pork. 2 1/2 cups of cider and 2 1/2 tablespoons of cooking oil.
Use either a large zip lock bag or glass bowl. Place meat in either, cover with marinade and refrigerate. Turn once if marinating for an hour. If marinating over night turn a few times during process.
Remove from marinate to grill, fry or broil. Reserve marinate and baste when turned, if desired.
I am sure you can blend your own mix for some truly great flavors.

Enjoy!