I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices. I put it to marinate for 3-4 hours (like I mostly do), but I couldn't cook it that night so I left the chicken in the marinade over night. The chicken was left to marinate in the refrigerator, in a sealed ziplock bag.
The next day the chicken had some brown dry parts (almost like a burn). I expected it to be brown, but the dry parts were looking awful. I decided to throw away the chicken at that time I thought it wasn't safe to it.
Have I done something wrong? It isn't safe to marinate in soy sauce for more than a few hours? I could have prepared that chicken without any worries?