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 peel, divided
  • 2 medium lemons, sliced


Directions

  1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. Preheat oven to 325°. Spread 1 cup rice into each of two greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade. Top with sliced lemons.
  3. Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel.

Recipe source: tasteofhome

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