Brimstone Chicken

Brimstone Chicken

This recipe is a go-to staple that brings a delightful combination of flavorful chicken, crispy broccoli, and fragrant rice together in under an hour. The versatile chicken marinade doubles as a delicious bread dip, while the Brimstone Rimjob sauce adds a pleasant warmth to the dish. Adjust the heat to your preference by adding more sauce once served.

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 3-4


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 tablespoon dried basil
- 1 tablespoon sumac
- 1 tablespoon 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 pound 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


1. Trim any excess fat and skin from the chicken thighs.

2. In a small bowl, combine all chicken marinade ingredients except the chicken.

3. Place the chicken in a ziplock bag or tray and pour the marinade over it. Mix well for even coating and let it marinate for at least 30 minutes, or overnight for best results.

4. Preheat your oven to 425°F (218°C).

5. In your rice cooker bowl, add the basmati rice and rinse off any excess starch. Add 2.5 cups of water, salt, and canola oil. Mix together and let it sit and soak for 20 minutes before turning on the rice cooker.

6. Arrange the marinated chicken on foil-lined baking sheets (approximately 4 thighs per sheet pan) and bake for 35 minutes.

7. Cut the broccoli into bite-sized pieces and place them in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Sprinkle with seasoned salt and toss again. Air fry or convection bake at 400°F (204°C) for 10 minutes, or until the florets are crispy.

8. Check the chicken for doneness, aiming for an internal temperature of 170°F (82°C). Continue to check every 5-10 minutes until the desired temperature is reached and the skin is crispy.

9. If the chicken is cooked through but the skin needs more crisping, broil for a minute or two.

10. Plate and serve immediately.
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