So, my husband has an excellent asian marinade that he loves, and uses on everything. The original recipe makes enough marinade for 3 racks of ribs, so, I don't know, 6-8 lbs of meat? For this evenings dinner, he made the marinade, the full recipe, and marinated 3 pork chops in it. Maybe 1 or 1-1/2 lbs of meat.
His contention? The meat will only absorb so much. It doesn't matter how much marinade you dump onto the meat because it will stop absorbing the liquid and spices when it reaches a certain point.
My contention - Too much marinade will essentially, drown, your meat. The sheer amount of marinade that was used on the rather small amount of meat made for a very savory, extra saucy meal... the marinade is great, don't get me wrong, but it was total overkill.
The question? Which is right? Is it possible to use too much marinade? Will food continue to absorb the marinade, thus over-seasoning the food?