Description
This Mexican Pulled Chicken is juicy and smoky—tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Ingredients
- 1.5–2 lb. boneless, skinless chicken thighs
- 2 tablespoons extra-virgin olive oil (plus more for skillet, if needed)
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of one lime
- Lime wedges and fresh cilantro for serving (optional)
Instructions
1. In a small bowl, mix olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, and lime juice and zest.
2. Place the chicken thighs in a bowl, container, or large plastic bag. Pour the marinade over and stir or shake to coat evenly. Cover and refrigerate for at least 20 minutes or up to 24 hours.
3. Heat a large non-stick skillet over medium-high heat. Add the marinated chicken and sear without moving for 5–7 minutes on one side.
4. Flip and cook the other side for 5–10 minutes until chicken is cooked through (165°F internal temp), adjusting heat as needed.
5. Remove chicken from skillet and let rest on a cutting board for 5 minutes.
6. Shred the chicken with two forks. Optionally return it to the skillet to mix with pan juices for added flavor.
7. Serve with lime wedges and fresh cilantro if desired. Great in tacos, burritos, enchiladas, bowls, or as a main course.
Notes
To use boneless chicken breasts, cut into 2–3 inch pieces and adjust cooking time to prevent drying.
Use additional oil when cooking in stainless steel or cast iron skillets.
Lemon can be used instead of lime. Fresh garlic can replace garlic powder.
Store in the fridge for up to 3 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 184
- Sugar: 1g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 108mg