Posted on

Wood Fired Lime and Coriander Chicken Thighs

A close up of lime and coriander chicken thighs. There eight chicken thighs sitting in a black pan.

This delicious lime and coriander chicken recipe is full of fresh flavoursCilantro-Lime-Chicken-Thigh-Recipe-9 that you’re just going to love! Remember to keep any leftovers for lunch the next day.

You’ll Need

  • 8 chicken thighs
  • 6 garlic cloves
  • 1 cup dry white wine
  • 2 limes, juiced
  • 2 cups chicken broth
  • 1 bunch of coriander, chopped
  • Olive oil
  • 1tbsp salt
  • 1tsp hot paprika
  • 1tsp black pepper
  • 1tbsp garlic powder
  • ½tsp ground nutmeg


Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 180-190°C.

Next, mix your salt, pepper, paprika, garlic powder and nutmeg together in a bowl. Using some kitchen roll, pat your chicken thighs dry and coat in the spice mix. Let the chicken rest at room temperature for about 15 minutes.

Over the hob, heat 1-2tbsp of your olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Once brown, remove the chicken from the skillet and set aside.

Then, turn down the heat and add your wine to the skillet, cook until slightly reduced and add your chicken broth. Bring the liquid to a simmer and add your lime juice and garlic.

Transfer your chicken back to the skillet and toss in the coriander. Then, bring to a high simmer for about 5 minutes.

Cover your skillet with some foil and transfer to your wood fired oven until the chicken is cooked all the way through. Then, remove from and let it rest for 5 minutes before serving.

Serve your chicken thighs with a sprinkling of extra coriander and some fluffy rice! Delish!

If you want to find out more information about our residential oven range and other products please click here!

For all the latest Stone Bake news and updates be sure to follow us on Facebook, Twitter, InstagramandPinterest!