I made a slightly larger batch so my quantities reflect that; I changed the calculator to display 8 servings instead of 6, and the end results produced closer to 10 real-world servings (60 good-sized chunks, most larger than bite-size). I used half the oil (1/3 cup), roughly 1/3 the salt (1 teaspoon) and three quarters of the sugar (1 tablespoon); 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 and quite budget-friendly since the only ingredient I don't usually have on hand is the ranch. 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-loving husband said that 1/3 salt was plenty. Anyway, the core recipe is awesome, but be sure to tweak a little as your tastes and dietary needs require, and definitely marinate at least overnight to make the flavors really sing.
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I made a slightly larger batch so my quantities reflect that; I changed the calculator to...