Pan-frying marinated meat without making a huge mess?
As others have said, the issue is the hot oil and water interacting. You need to reduce or eliminate one in order to prevent the splatter or find a way to mitigate the damage.

Remember the basics - allow the meat to warm up to room temperature before cooking and pat it dry before you begin. That should allow you to use less oil without it turning into a charred lump with a raw center. You can use a lid or a screen to prevent splatter (you might need to adjust cooking time with a lid that will trap more heat).