I used half the oil, roughly 1/3 the salt, and three quarters of the sugar; I also used three quarters the rosemary (1 tablespoon) because I only had dried on hand, but dried is more pungent anyway so it's probably approximately the same, flavor-wise, as if I'd used the listed amount of fresh. I marinated over night. It made a delicious marinade and juicy, tender chicken. It's also very easy to put together, relatively versatile (I've done it on the grill and under the broiler in the oven, and it was very good both ways), and quite budget-friendly. This will be a part of our regular rotation for sure, with my changes, and I think it might be my favorite chicken marinade ever. Even so, I wrestled with whether to give five stars or not, since the recipe as given has easily twice the necessary oil and three times the necessary salt, and as given would be virtually inedible to me. Even my salt-and-fat-loving husband said that it had tons of flavor with the ingredients reduced. Anyway, the core recipe is awesome, but be sure to tweak quantities as your tastes and dietary needs require, and definitely marinate at least overnight to make the flavors really come together.
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I used half the oil, roughly 1/3 the salt, and three quarters of the sugar; I also used three...