Mexican 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.
Find it online: https://mexicanrecipe.info/mexican-pulled-chicken/