Print

Mexican Pulled (Shredded) Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This Mexican Pulled Chicken recipe features tender, juicy shredded chicken thighs marinated in a flavorful blend of smoked paprika, coriander, cumin, garlic, lime, and spices. Quickly seared on the stovetop to lock in the smoky, zesty flavors, this versatile dish can be enjoyed on tacos, burritos, enchiladas, or bowls, making it a perfect weeknight dinner or meal prep option.

Ingredients

Chicken and Marinade

  • 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

For Serving (Optional)

  • Lime wedges
  • Fresh cilantro

Instructions

  1. Prepare the marinade: In a small bowl or glass measuring cup, combine 2 tablespoons of extra-virgin olive oil, 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, and the juice and zest from one lime. Mix thoroughly to create a thick marinade.
  2. Marinate the chicken: Place the chicken thighs in a large bowl, container, or plastic bag. Pour the marinade over the chicken and toss or smoosh to coat each piece evenly. Cover and refrigerate for at least 20 minutes, or up to 24 hours for deeper flavor infusion.
  3. Heat the skillet: Warm a large 12-inch non-stick skillet over medium-high heat. Add a little extra olive oil if the skillet is dry.
  4. Sear the chicken (first side): Add the marinated chicken thighs to the hot skillet without overcrowding. Allow them to sear undisturbed on one side for 5-7 minutes. Monitor closely to prevent burning. Adjust heat to medium if needed.
  5. Sear the chicken (second side) and cook through: Flip the chicken to the other side and continue cooking for another 5-10 minutes until the internal temperature reaches 165°F or the meat is no longer pink. Lower heat to medium or medium-low as necessary, and optionally cover the skillet with a lid to shorten cooking time.
  6. Rest and shred: Remove the cooked chicken from the skillet and transfer to a cutting board. Let it rest for 5 minutes. Then shred the chicken using two forks.
  7. Optional step – coat shredded chicken: For extra flavor, return the shredded chicken to the skillet with the cooking juices for a quick toss to coat evenly and warm through.
  8. Serve: Garnish the shredded chicken with fresh lime juice and cilantro if desired. Use it as a filling for tacos, burritos, enchiladas, bowls, or enjoy as a main dish.

Notes

  • You can substitute chicken thighs with boneless skinless chicken breasts; adjust cooking time accordingly to avoid drying out.
  • Using a lid while cooking helps speed up internal cooking without burning the exterior.
  • Ensure internal temperature reaches 165°F for safe consumption.
  • Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For a smokier flavor, consider adding chipotle powder or smoked chili flakes to the marinade.

Find it online: https://bitezly.com/mexican-pulled-shredded-chicken-recipe/