Ingredients
2 cups water1/2 cup reduced-sodium soy sauce1/4 cup lemon juice1/4 cup olive oil2 garlic cloves, minced2 teaspoons ground ginger2 teaspoons pepper16 bone-in chicken thighs, skin removed (about 6 pounds)2 cups uncooked long grain rice4 tablespoons grated lemon zest, divided2 medium lemons, sliced
Preparation
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 13x9-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.
