Description
This flavorful Mexican Pulled Chicken recipe features juicy, boneless skinless chicken thighs marinated in a blend of smoky paprika, cumin, coriander, garlic, and fresh lime. Sear the marinated chicken in a skillet until crispy and cooked through, then shred it for use in tacos, burritos, enchiladas, or bowls. A quick and easy dish with authentic flavors perfect for a versatile Mexican-inspired meal.
Ingredients
Chicken and Marinade
- 1.5-2 lb. boneless, skinless chicken thighs (see notes for breasts)
- 2 tablespoons extra-virgin olive oil (plus more for skillet, if needed)
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of one lime
For Serving (Optional)
- Lime wedges
- Fresh cilantro
Instructions
- Prepare the Marinade: In a small bowl or glass measuring cup, combine 2 tablespoons of extra-virgin olive oil, 1 tablespoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the juice and zest of one lime. Mix until well blended.
- Marinate the Chicken: Place the chicken thighs in a large bowl, container, or resealable plastic bag. Pour the marinade over the chicken and toss or massage the chicken pieces to coat them evenly. Cover and refrigerate for at least 20 minutes up to 24 hours to allow flavors to develop.
- Heat the Skillet: Warm a large 12-inch non-stick skillet over medium-high heat. If necessary, add a small amount of olive oil to prevent sticking.
- Sear the Chicken: Add the marinated chicken thighs to the hot skillet without moving them. Cook on one side for 5-7 minutes, watching carefully to avoid burning. Adjust the heat to medium if needed.
- Flip and Cook Through: Flip the chicken thighs and continue cooking for another 5-10 minutes until the internal temperature reaches 165°F and the meat is no longer pink. You may cover the skillet with a lid to speed cooking and maintain moisture.
- Rest and Shred: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then shred the chicken using two forks. Optionally, return the shredded chicken to the skillet to coat with the cooking juices for extra flavor.
- Serve: Serve the shredded chicken with a squeeze of fresh lime juice and garnish with fresh cilantro if desired. Use it as a filling for enchiladas, tacos, burritos, or bowls, or enjoy on its own as a delicious main course.
Notes
- Chicken breasts can be used instead of thighs; adjust cooking time accordingly to avoid drying out.
- Covering the skillet while cooking the chicken helps finish cooking faster and retains moisture.
- Adjust seasoning to taste, adding more lime juice or salt if desired.
- For crispier edges, sear on higher heat but watch carefully for burning.
- This chicken is versatile and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican