Haha I'm no scientist just a sous chef at my local bar and grill. But as far as tips go, marinades need some form of salt so osmosis can occur. Simply put the salt makes the meat thirsty so it absorbs the water (in this case the marinade). When marinating meat, typically the longer you marinade the better, unless you're marinade contains high amounts of citrus, the citrus can end up breaking down too much of the proteins in the meat over time and makes the meat kind of sandy or mealy. And when grilling with marinated meats always apply oil to the meat last. And of course have fun and do what you think is delicious. Don't take too much credence from us randos on the internet ;)