[scho63]

Tonight I cooked the 3 1/2 pounds of boneless skinless chicken thighs I asked about the other day. I originally thought they had skin but alas they were not.

I marinated them for 24 hours in Lawry's Caribbean Jerk marinade then when I took them out to roast them, I added a can of coconut milk to cut some of the heat. I took my roasting pan out, took the thighs out of the marinade one at a time and then arranged them folded over side by side in the pan. I didn't go crazy with any extra marinade, just the stuff attached when transferring.

I then put them in my preheated oven at 375 degrees for around 30 minutes. Internal temp was around 165-170.

I then cooked three bags of Steamfresh rices mixes and added everything together along with the juice from the pan. It tastes great and I have about 4-5 days of food.

Photos attached