I've read that chicken does not really absorb marinades or other sauces and because of this, it doesn't make much difference if you marinade the chicken for 2 hours or 24 hours. I'm guessing it partly depends on what is in the marinade. Has anyone done any experimenting with the effectiveness of a long marinade for chicken? Obviously, if you are talking about a brine, then its different (though you don't want to brine for too long). Just curious to see how much of a benefit you really get from marinading chicken for a long time.