Lemony Chicken & Rice
Ingredients
2 cups water
1/2 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons ground ginger
2 teaspoons pepper
16 bone-in chicken thighs, skin removed (about 6 pounds)
2 cups uncooked long grain rice
4 tablespoons grated lemon zest, divided
2 medium lemons, sliced
Directions
In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight.
Preheat oven to 325°.
Spread 1 cup rice into each of 2 greased 13×9-in. baking dishes.
Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons.
Bake, covered, 40 minutes.
Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer.
Sprinkle with remaining lemon zest.
