Brimstone Chicken

Brimstone Chicken

This recipe is a staple in the house. I can’t go longer than a week without making a batch. The chicken is so flavorful, and goes perfectly with the crispy broccoli and fragrant rice. Plus, it all comes together in less than an hour! The marinade recipe for this chicken can also be used for a great bread dip. ‘Brimstone Rimjob’ flavors this dish thoroughly, and leaves the chicken with a gentle warmth. Feel free to amp up the heat with some fresh sauce when it’s time to eat!

Prep Time: 10 minutes Cook Time: 45 minutes Servings: 6-8


For the Chicken

2 pounds chicken thighs

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tablespoons dried oregano

1 tablespoons dried basil

1 tablespoons sumac

1 tablespoons ground coriander

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon MSG

1/4 cup ‘Brimstone Rimjob’ sauce, or more to taste

For the Broccoli

1 pounds broccoli

3 tablespoons extra virgin olive oil

1 teaspoon seasoned salt

For the Rice

1 cup basmati rice

1 teaspoon salt

2 teaspoons canola oil


Trim excess fat and skin from chicken thighs, if present.

In a small bowl, mix together all ingredients except chicken.

Place chicken in a zip lock bag or tray and cover with marinade. Mix well for even coating and allow to sit for at least 30min, but overnight is best.

Preheat oven to 425F.

In your rice cooker bowl, add rice and rinse excess starch off. Add 2.5 cups of water, the salt, and oil. Mix together and allow to sit and soak for 20 minutes before turning on the rice cooker.

Place marinated chicken atop foil lined baking sheets (approx. 4 thighs per sheet pan) and into the oven for 35 minutes.

Cut broccoli into bite size pieces and place into a large bowl. Drizzle olive oil over broccoli and toss to coat. Sprinkle the seasoned salt and toss again. Air fry/convection bake at 400F for 10 minutes or until florets are crispy.

Check chicken for doneness (180F). Check every 5-10 minutes until desired temp is reached and skin is crispy.

If the thighs are done and the skin needs a bit more crisp, broil for a minute or two.

Serve immediately.

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