Your dinner plans just exploded. The chicken is swimming in a zesty citrus marinade, but now you can't cook it for another 24 hours. PANIC! You're staring down the barrel of a culinary catastrophe. That acidic lemon and lime juice isn't just tenderizing your chicken; it's waging a chemical war on the protein, threatening to break it down into a mushy, grainy, inedible mess. You hit the Avonetics forums for a lifeline. User 'Inside-Beyond-4672' warns of acidic destruction, while 'Fine-Sherbert-140' offers a glimmer of hope. The community is locked in a fierce debate: Does the type of citrus matter? Is there a point of no return? And the forbidden question... can you ever, EVER reuse that marinade safely? Don't let your perfect meal turn into a pulpy nightmare. We dove deep into the Avonetics threads, sifted through the science and the kitchen-tested wisdom, and uncovered the absolute truth about extending your marinade time. This is the ultimate guide to saving your chicken from citrus annihilation. We're exposing the myths and delivering the definitive verdict that will change how you prep chicken forever. For advertising opportunities, visit Avonetics.com.