From my experience if they marinade too long, delicate meats like seafood and skinless chicken can become mushy from the acid in marinades.
I suspected as such.
Acid marinades for extreme times will chemically "cook" or denature most any product. If there's acid involved I pretty much follow the CIA guidelines.
The CIA???
They gonna bug my marinade?? Hehehehe..
Most seafood should not stay in for longer than an hour. I'd even suggest less.
Boneless chicken breasts only need about two hours
Pork loin can go for four hours.
Lamb can go from four to eight hours.
Beef up to 12-24 hours.
YMMV of course.
Good rules of thumb - thank yew...