Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve better (more flavorful, or juicy) results from marinading if you poke holes in the meat before marinating to allow the juices to flow INTO the meat? What are the benefits and drawbacks of said approach?
For the purpose of simplicity, lets keep the discussion to cuts of chicken and steak, cooked on a gas grill.