Looking for a simple and tasty recipe to spice up your weeknight dinners? Meet Mexican Pulled Chicken—a flavorful classic inspired by the heart of Mexican cooking. It’s smoky, zesty, and incredibly versatile. Perfect for tacos, burrito bowls, enchiladas, or as the star of your plate. The bonus? It’s quick and beginner-friendly, so you don’t have to be a kitchen pro to make it. Let’s get cooking!
What to Expect
Here’s everything you need to know upfront:
- Total Time: About 30 minutes (10 to prep, 20 to cook).
- Servings: Makes enough for 6 people. Scaling is easy—just double (or halve) the spices depending on your needs.
- Difficulty: Easy. No fancy skills or equipment required.
- Best Part: You can prep this ahead of time or freeze leftovers for later.
Ingredients You’ll Need
Here’s what goes into this smoky, savory dish:
- Chicken thighs: 1.5–2 lbs, boneless and skinless. (Breasts work too—just adjust cook time.)
- Olive oil: 2 tablespoons, plus a bit extra for cooking.
- Smoked paprika: 1 tablespoon. Adds that delicious smoky flavor.
- Cumin: 1 teaspoon. A classic spice in Mexican cuisine.
- Garlic powder: 1 teaspoon. Because, well… garlic makes everything better.
- Ground coriander: 1 teaspoon (optional but worth it—it adds a fresh, citrusy note).
- Salt and pepper: 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Lime: Juice and zest of one lime for a tangy kick.
Optional garnishes: Lime wedges, fresh cilantro, or whatever toppings you love.
Ingredient Swaps
No need to stress if you’re out of something:
- Use chicken breasts instead of thighs for a leaner option.
- No lime? Swap it with lemon or even orange juice (though orange will be sweeter).
- No smoked paprika? Mix regular paprika with a pinch of chipotle powder for similar smokiness.
How to Make Mexican Pulled Chicken
Follow these super simple steps, and you’ll be done in no time:
1. Marinate the Chicken
In a small bowl, mix your olive oil, spices, lime juice, and zest. Toss the chicken in this marinade until it’s fully coated. Let it sit for at least 20 minutes (or up to 24 hours in the fridge if you’re making it ahead).
Pro Tip: If you’re using chicken breasts, pound them to an even thickness before marinating—this helps them cook evenly.
2. Sear the Chicken
Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then lay the chicken in the pan. Leave it alone for about 5–7 minutes so it can develop that beautiful golden crust.
Look for this: Crispy edges with caramelized bits (that’s flavor!).
3. Flip and Finish Cooking
Flip the chicken and cook for another 5–10 minutes. Use a meat thermometer to check—165°F is the magic number for doneness. If the outside browns before the inside cooks through, lower the heat and pop a lid on the pan.
4. Rest and Shred
Let the chicken rest on a cutting board for 5 minutes to lock in the juices. Then, grab two forks and shred it into bite-sized pieces. You can toss the shredded chicken back into the pan to soak up any leftover juices for extra flavor.
Make It Your Own
This recipe is super flexible—here are some fun ways to switch it up:
- Dial the spice levels: Like it mild? Cut the smoked paprika in half. Want some heat? Add a pinch of cayenne or chipotle powder.
- For a fresh twist: Grill the marinated chicken instead of pan-searing—it adds a smoky, summer vibe.
- Make it vegan: Try shredded jackfruit or tofu with the same spices.
How to Serve It
This Mexican Pulled Chicken is a total crowd-pleaser. Here’s how to plate it:
- Tacos: Load it into warm tortillas and top with diced onions, fresh cilantro, avocado slices, or crumbled queso fresco.
- Bowls: Serve over rice, alongside black beans, and a scoop of guacamole.
Great Side Dishes
Want to round out the meal? Pair it with:
- Mexican street corn (elote)
- Cilantro-lime rice
- A simple green salad
Storing Leftovers
Got extras? Sweet! This chicken tastes even better the next day.
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: Freeze for up to 3 months. Defrost overnight in the fridge.
Reheat like this: Warm it on the stove over low heat or microwave it in short bursts, stirring to distribute the heat.
Why You’ll Love It
This is more than just a recipe—it’s a way to bring the bold, vibrant flavors of Mexican cuisine into your kitchen. Whether it’s Taco Tuesday or just another weeknight, this dish is sure to hit the spot. So grab your skillet and try it out—you won’t regret it!
PrintMexican Pulled Chicken
Mexican Pulled Chicken is a quick, versatile dish bursting with smoky, zesty flavors. Perfect for tacos, burrito bowls, or enchiladas, this recipe combines tender chicken thighs with bold spices and lime for a vibrant meal that’s ready in just 30 minutes. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Cuisine: Mexican
Ingredients
- 1.5–2 lbs boneless, skinless chicken thighs (or substitute with chicken breasts)
- 2 tbsp extra-virgin olive oil, plus more for skillet if needed
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Juice and zest of one lime
- Optional: Lime wedges and fresh cilantro for serving
Substitutions & Notes:
- Chicken: Thighs are juicier, but breasts work well (adjust cooking time slightly).
- Smoked Paprika: Substitute with regular paprika + a pinch of chipotle powder for smokiness.
- Lime: Lemon or orange juice/zest can be used in a pinch.
Instructions
In a small bowl, mix olive oil, smoked paprika, coriander, cumin, garlic powder, salt, pepper, lime juice, and zest into a thick marinade. Coat the chicken evenly in the marinade by placing it in a bowl or resealable bag. Refrigerate for at least 20 minutes (or up to 24 hours for deeper flavor).
Heat a large nonstick skillet over medium-high heat and add a drizzle of olive oil. Place the marinated chicken in the skillet and sear on one side for 5–7 minutes without moving until golden brown and crispy on the edges.
Flip the chicken and cook for another 5–10 minutes until fully cooked (internal temperature reaches 165°F). If both sides are browned but the inside isn’t done, lower the heat and cover the skillet to finish cooking.
Transfer cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. Shred with two forks. For extra flavor, toss shredded chicken back into the skillet to coat it in any remaining pan juices.
Notes
Serving Suggestions:
Serve on warm tortillas topped with fresh cilantro, avocado slices, diced onions, or queso fresco. Pair with sides like cilantro-lime rice, refried beans, or Mexican street corn.
Tips & Tricks:
- Visual Cue: Look for caramelized edges during searing but avoid burning by adjusting heat as needed.
- Pro Tip: Covering the skillet while cooking ensures even doneness and retains moisture.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to prevent drying out.
