This Smoky Mexican Pulled Chicken is a juicy, flavorful, and versatile dish perfect for tacos, burritos, enchiladas, or salads. Made with a smoky spice marinade and seared to perfection, this shredded chicken is packed with bold flavors and is easy to prepare in just 30 minutes.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: Uses smoked paprika, cumin, and coriander for deep flavor.
- Quick & Easy: Ready in about 30 minutes.
- Versatile: Perfect for tacos, burritos, enchiladas, or meal prep.
- Juicy & Tender: Marinating and searing ensures moist and flavorful chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Directions
- Make the Marinade: In a bowl, mix olive oil, smoked paprika, cumin, coriander, garlic powder, salt, pepper, lime juice, and zest.
- Marinate the Chicken: Coat the chicken evenly in the marinade and let it sit for at least 20 minutes (or up to 24 hours for more flavor).
- Sear the Chicken: Heat a nonstick skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until browned.
- Finish Cooking: Lower the heat and cook for another 10 minutes until the chicken reaches an internal temperature of 165°F.
- Shred the Chicken: Let the chicken rest for 5 minutes, then shred it with two forks.
- Optional Step: Toss the shredded chicken back into the pan with cooking juices for extra flavor.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Make it Spicier: Add ½ teaspoon cayenne pepper or a dash of chipotle powder.
- Use Different Citrus: Swap lime juice for lemon or orange juice for a different flavor.
- Slow Cooker Option: Cook on low for 4-6 hours, then shred.
- Grilled Version: Grill the marinated chicken for a smoky charred taste.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but they may dry out faster. Cut them into smaller pieces for even cooking.
2. What if I don’t have smoked paprika?
Use regular paprika and add a little chipotle powder for a smoky flavor.
3. Can I marinate the chicken overnight?
Yes! Marinating overnight enhances the flavor even more.
4. Is this recipe spicy?
Not really, but you can add cayenne or chipotle powder to increase the heat.
5. Can I cook this in the oven?
Yes, bake at 375°F for about 25 minutes, then shred.
6. What can I serve with this chicken?
It’s great with rice, black beans, tortillas, or over a salad.
7. Can I use this chicken for meal prep?
Yes! It stores well and can be used for multiple meals throughout the week.
8. What if I don’t have a nonstick skillet?
Use a cast iron or stainless steel skillet and add a bit more oil before cooking.
9. Can I use this for soup?
Yes! This shredded chicken works well in tortilla soup or taco soup.
10. How do I prevent the chicken from drying out?
Let it rest before shredding and mix it back into the pan juices for extra moisture.
Conclusion
This Smoky Mexican Pulled Chicken is an easy, flavorful, and versatile recipe that can be used in tacos, burritos, enchiladas, or salads. Whether you cook it on the stovetop or in a slow cooker, it’s guaranteed to be juicy and delicious. Try it today and enjoy a restaurant-quality meal at home!
Print
Smoky Mexican Pulled Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Smoky Mexican Pulled Chicken is juicy, tender, and packed with bold flavors from smoked paprika, cumin, and coriander. Perfect for tacos, burritos, enchiladas, or salads, this easy 30-minute shredded chicken recipe is a must-try for meal prep or a quick weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Instructions
- Make the Marinade – In a bowl, mix olive oil, smoked paprika, cumin, coriander, garlic powder, salt, pepper, lime juice, and zest.
- Marinate the Chicken – Coat the chicken evenly in the marinade and let it sit for at least 20 minutes (or up to 24 hours for more flavor).
- Sear the Chicken – Heat a nonstick skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until browned.
- Finish Cooking – Lower the heat and cook for another 10 minutes until the chicken reaches an internal temperature of 165°F.
- Shred the Chicken – Let the chicken rest for 5 minutes, then shred it with two forks.
- Optional Step – Toss the shredded chicken back into the pan with cooking juices for extra flavor.
Notes
- Make it Spicier: Add ½ teaspoon cayenne pepper or a dash of chipotle powder.
- Use Different Citrus: Swap lime juice for lemon or orange juice for a unique flavor.
- Slow Cooker Option: Cook on low for 4-6 hours, then shred.
- Grilled Version: Grill the marinated chicken for a smoky, charred taste.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican, Tex-Mex
