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
