You might have thought you were getting ahead of the day by marinating meat early in the morning in preparation for dinner, but maybe the day got away from you and you opted for take-out instead. Is the meat still good to cook tomorrow? How long can meat safely marinate before it goes bad?

Marinating is a great way to add deep flavor and even improve the texture of meat, seafood, cheese, veggies, and more. But timing and storage matter. Too short and the flavors won't develop fully; too long and the texture can suffer.

In this guide we'll cover how long different types of meat can safely marinate, how to store your marinated meats, and ways to know if it's been marinating for too long.

Marinades are typically made with a combination of oil, an acid (like vinegar or citrus juice), and flavorings like herbs, spices, garlic, onions, and more. Each component plays a key role: Oil keeps the meat moist and carries the flavors; acids break down proteins to tenderize meat; and aromatics add depth and complexity. Together, these components not only infuse meats and seafood with bold flavor, but also enhance their texture for a more tender, enjoyable result.

The same is true for dairy-based marinades. Ingredients like buttermilk or yogurt flavor and tenderize meat through lactic acid. This type of acid works more slowly than standard marinades, but has a similar effect.

For best results, marinate meat in a non-reactive container made of glass, ceramic, stainless steel, or food-safe plastic. You can also use zip-top bags for easy cleanup.

Avoid using aluminum or cast iron, which can react with acidic ingredients and cause an off-flavor or damage the container. Always seal the container tightly to prevent air exposure, and refrigerate the meat while it marinates.

For food safety, store marinating meat on the bottom shelf to prevent any possible cross-contamination.

Several factors can affect how long meat should be left to marinate:

The USDA states that poultry and meat can be marinated for up to 48 hours, but note these recommended marinating times for best results:

Marinating Guidelines
Meat Type	Recommended Marinating Time
Whole chicken	4 to 24 hours
Chicken pieces	30 minutes to 2 hours
Beef (tender cuts)	30 minutes to 2 hours
Beef (tough cuts)	4 to 24 hours
Pork chops	2 to 12 hours
Fish and seafood	15 to 30 minutes
Tofu	15 minutes to 1 hour
Veggies	15 minutes to 1 hour

Marinating meat for too long can backfire, particularly when using an acidic marinade. Over time, acid breaks down the proteins in the meat, and if left for too long, it can cause the meat to develop a mushy or mealy texture. Over-marinating can also overpower the natural flavor of the meat. For the best flavor and texture, it's important to follow recommended marinating times.

To keep marinated meat safe and prevent foodborne illness, follow these safety guidelines:

If your meat has been marinating for an extended period of time, it's best to check for signs of spoilage before cooking. Look out for a slimy or sticky texture, discoloration (not due to the marinade), a sour or off-odor, or any unusual softness or mushiness. If you notice any of these signs, it's safest to discard the meat rather than risk foodborne illness.

To get ahead of your dinner prep, you can marinate meat in advance and freeze it for later use. To freeze marinated meat, combine meat and marinade in a freezer-safe airtight container or zip-top bag. Label and date to use within three months. Thaw in the refrigerator overnight before using, or for a quick option, use the cold water method.