I think the key to a good marinade is balancing acid and oil with the right seasonings. For chicken I usually do a mix of olive oil lemon juice garlic and fresh herbs like rosemary and thyme let it sit for at least two hours but overnight is better if you have the time. The acid helps tenderize while the oil carries the flavors into the meat. I learned not to overdo the salt in the marinade especially if you are using soy sauce as a base because it can make the meat too salty. You can add more salt later when cooking or at the table. For temperature I would suggest medium-high heat on the grill for most cuts just keep an eye on it and flip once to get good grill marks without drying it out.

I have also been experimenting with a yogurt-based marinade for lamb and the results have been pretty good so far. The yogurt adds a slight tang and helps keep the meat moist during cooking. I add cumin coriander and a pinch of smoked paprika for depth. Let me know if you want the exact proportions I can write them down for you.