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Smoky Mexican Pulled Chicken


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  • Author: sara
  • 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