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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
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