Looknsee Photography wrote:
But I want to break out of my old habits.  So, any suggestions for an alternative marinate?

marinate yourself in a bunch of whiskey and then order delivery.

Looknsee Photography wrote:
I usually just roast chicken thighs -- love the flavor, and they are easy to eat.  And by sticking to the same cut, I don't have to worry about timing breasts & legs differently.

I usually make a marinate featuring orange juice, lemon or lime juice, lots of crushed garlic, soy sauce, olive oil, and some herbs.  Works great.

But I want to break out of my old habits.  So, any suggestions for an alternative marinate?

I recommend my Grapefruit-Tangerine Marinade as an alternative for your roast chicken thighs.

Ingredients:

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 chopped garlic cloves
1 tsp. finely grated grapefruit zest
1 tsp. finely grated tangerine zest
1/4 c. fresh grapefruit juice
1/4 c. fresh tangerine juice
1/4 c. Worcestershire sauce
2 tbsp. olive oil
1 Tbsp. salt

Preparation:
1. Set aside 1/4 c. of the thinly sliced scallions.
2. Pulse the cilantro, garlic, grapefruit zest, tangerine zest, grapefruit juice, tangerine juice, Worcestershire sauce, olive oil, salt and the remaining scallions in a food processor or blender until you get a course puree.
3. Set aside 1/4 c. marinade.
4. Place remaining marinade in a large resealable plastic bag, add the chicken, seal the bag, and turn to coat.  Chill at least 20 minutes.
5. Take the chicken out of the bag and roast as you planned to, discarding the rest of the marinade from the bag.
6. After you're done roasting the chicken, serve it with the scallions and marinade you had set aside earlier.