1. Use a stainless steel, glass, or ceramic container for marinating. Don't use aluminum --- it'll react with the acid in the marinade and give food a metallic taste. Better yet, use a resealable plastic bag and you won't have anything to wash.
2. Turn food often as it marinates. It doesn't have to be submerged, but it should be well coated.
3. Drain off all the marinade before you grill to prevent flare-ups.
4. Don't marinate in sauces made with sugar, honey, molasses, or anything else sweet. The sugar will cause the outside of the food before the inside cooks completely. Only use sweet sauces to baste food during the last 5 minutes of grilling - just long enough to add flavor and glaze the food without burning it.
5. Before you add meat or fish to the marinade, set part of the marinade aside so you can baste with it at the grill or serve it on the table as a sauce.
From Redbook Magazine 9/2001
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