I agree that it all depends - some marinades are meant to do the job very quickly, and are thus much more potent than others that are designed to marinate meat for hours at a time. For the most part, any marinade should work - as mentioned, you may want to thin it, or even cut down on the amounts of some of the more potent ingredients slightly (soy sauce is a perfect example as it can be overwhelmingly salty if injected all through the meat - something chili-based like sambal oelek is another example, as the intensity of the spice would be really, really strong).
Anything along the lines of a vinaigrette-type marinade will work really well this way.
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