I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and I don't season the chicken before putting it in either. I tried using this marinade overnight, but found that the flavor wasn't as intense. I think this could be solved by marinating for longer and/or adding some salt to essentially brine the chicken.
I know that a typical wet brine is around can be up to 20% salt, and this is what I'm thinking of doing for the marinade. However, I'm not sure if I'd ruin a big batch of chicken with this much salt. Given that it already has all of these ingredients, should I lower the salt content and marinade for longer, or just bite the bullet and go with the standard brine ratio?