Name: Mexican Pulled (Shredded) Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5-2 lb. boneless, skinless chicken thighs (see notes for breasts); 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; Fresh cilantro

If you love bold, vibrant flavors and crave a versatile dish that can easily become the star of your weeknight dinners, you’re going to adore this Mexican Pulled (Shredded) Chicken Recipe. Juicy, tender chicken thighs are marinated in a fragrant mix of smoked paprika, cumin, coriander, and zesty lime, then seared to crispy perfection before being shredded into mouthwatering pieces that soak up every bit of delicious seasoning. Whether you’re building tacos, enchiladas, or simply enjoying it over rice, this recipe is incredibly simple, packed with fantastic flavors, and perfect for sharing with friends and family.

Ingredients You’ll Need

The image shows a close-up of a black pan filled with several pieces of cooked chicken. The chicken pieces are golden brown with a slightly reddish tint from the spices or sauce on them. The texture looks tender and juicy, with some steam rising from the chicken, giving a fresh cooked impression. The pan's rim and rivets are visible at the top, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This Mexican Pulled (Shredded) Chicken Recipe comes together from a handful of pantry staples that bring tons of depth to the dish. Each ingredient plays a crucial role, from the smoky paprika providing that signature southwest warmth to the lime juice brightening everything up with a fresh tang.

Boneless, skinless chicken thighs: These stay juicy and tender, perfect for shredding without drying out like breast meat can sometimes do.
Extra-virgin olive oil: Helps the spices adhere to the chicken and promotes a lovely sear in the skillet.
Smoked paprika: Delivers a deep, smoky flavor that makes this recipe truly special and authentic.
Ground coriander: Offers a subtle citrusy aroma that beautifully complements the lime zest.
Ground cumin: Adds earthiness and a warm depth characteristic of Mexican cuisine.
Garlic powder: Intensifies the savory notes without overpowering the other spices.
Kosher salt: Essential for bringing all the flavors together and seasoning the chicken perfectly.
Black pepper: Adds just a bit of heat and complexity.
Lime juice and zest: Brightens and balances the smoky, spicy flavors for a fresh finish.
Lime wedges and fresh cilantro (optional): For serving, these garnishes elevate the dish with extra zing and herbaceous brightness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mexican Pulled (Shredded) Chicken Recipe

Step 1: Prep the Marinade

Start by mixing the olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, and fresh lime juice and zest in a small bowl or glass measuring cup. This marinade is packed with layered flavors, ensuring every bite of chicken is an absolute delight.

Step 2: Marinade the Chicken

Place your chicken thighs in a bowl, container, or large plastic bag, then pour the marinade over the top. Stir or toss gently so each chicken piece is evenly coated. The thick marinade clings beautifully, which means the flavors really soak in. Cover and refrigerate for at least 20 minutes, or for even better flavor, let it sit up to 24 hours.

Step 3: Sear the Chicken

Heat a large non-stick skillet over medium-high heat and add a little olive oil if needed. Lay the marinated chicken thighs down without shifting them. Let them sear for 5 to 7 minutes, checking after a couple of minutes to avoid burning. You want a beautifully crisped exterior with gorgeous color—the foundation of that irresistible texture and smoky taste.

Step 4: Finish Cooking the Chicken

Flip the chicken and continue cooking on the other side until the chicken reaches 165°F and is no longer pink inside. This can take another 5 to 10 minutes depending on thickness. If your skillet has a lid, pop it on to speed things along. Lower the heat if needed to cook gently and prevent the outside from burning before the inside is done.

Step 5: Shred the Chicken

Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Use two forks to shred the chicken into tender, juicy bits. For even more flavor, toss the shredded chicken back in the skillet so it absorbs any leftover cooking juices. This step guarantees maximum taste in every bite.

Step 6: Serve and Enjoy

Serve your Mexican Pulled (Shredded) Chicken with a squeeze of fresh lime juice and sprinkle on chopped cilantro if you like. This versatile chicken shines in tacos, burritos, enchiladas, or simply on its own as a satisfying main dish.

How to Serve Mexican Pulled (Shredded) Chicken Recipe

The image shows a white plate filled with shredded cooked chicken, mostly light brown and golden in color with some darker roasted parts. The chicken is spread unevenly, with chunks and smaller shredded pieces throughout, showing a mix of soft and slightly crispy textures. Two silver forks are digging into the chicken, one at the bottom pointing towards the center and another near the top angled sideways. The plate rests on a white marbled surface, and the lighting highlights the moistness and slight crispiness of the chicken skin. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little fresh lime juice squeezed on top right before serving intensifies the flavors with a bright acidity that contrasts beautifully with the smoky chicken. Fresh cilantro adds a pop of herbal freshness and appealing color, elevating the dish from simple to stunning.

Side Dishes

Serve this shredded chicken alongside traditional Mexican sides like warm corn tortillas, Mexican rice, black beans, or a fresh cabbage slaw. Each side dish complements the chicken’s smoky and zesty notes, making every meal well-rounded and vibrant.

Creative Ways to Present

Use the chicken as a filling for enchiladas topped with melted cheese and tangy salsa verde, stuff it into burrito bowls with your favorite toppings, or layer it on tostadas for crispy textural contrast. You can even top salads with this flavorful shredded chicken for a protein-packed punch that keeps things interesting.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover shredded chicken in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, making it a fantastic option for busy weeknight meals or quick lunches throughout the week.

Freezing

This Mexican Pulled (Shredded) Chicken Recipe freezes beautifully. Portion the chicken into freezer-safe bags or containers, removing as much air as possible, and label with the date. You can keep it in the freezer for up to 3 months without losing flavor or texture.

Reheating

For best results, gently reheat the chicken in a skillet over medium heat. Add a splash of water or chicken broth to keep it moist. Alternatively, warming in the microwave works well—just cover to retain moisture and stir halfway through. Avoid overheating to keep the chicken tender.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used if preferred, but keep in mind thighs tend to stay juicier and more flavorful when shredded. If using breasts, be careful not to overcook to prevent drying out.

Can I make this recipe in a slow cooker?

Yes! You can marinate the chicken as directed, then transfer it to a slow cooker and cook on low for 4-5 hours or until easily shredded. This method is perfect for hands-off cooking, although you won’t get that crisp sear from the skillet.

Is the marinade spicy?

This recipe is flavorful with smoky, earthy, and tangy notes but not very spicy. If you want a little heat, add some chili powder or chipotle powder to the marinade.

Can I use this chicken for meal prep?

Definitely! This Mexican Pulled (Shredded) Chicken is excellent for meal prep — it stores well and can be used in a variety of dishes throughout the week.

What are some other ways to serve the shredded chicken?

Besides tacos and burritos, use the shredded chicken in quesadillas, on nachos, in salads, or as a flavorful topping for baked potatoes. It’s a really versatile protein that adapts well to many meals.

Final Thoughts

This Mexican Pulled (Shredded) Chicken Recipe is one of those dishes that quickly becomes a go-to for busy days and dinner parties alike. Its rich flavors, ease of preparation, and endless versatility make it a true kitchen winner. Trust me, once you try this recipe, you’ll want to keep it in your rotation—it’s simply too good not to share!

Mexican Pulled (Shredded) Chicken Recipe

Ingredients You’ll Need