Mexican Pulled Chicken
A mouthwatering dish that captures the vibrant flavors of Mexican cuisine, perfect for family gatherings or weeknight dinners.
Ingredients
For the Chicken
- 1.5-2 lbs boneless, skinless chicken thighs (or chicken breasts) These cuts are juicy and tender, making them perfect for shredding.
- 2 tbsp extra-virgin olive oil Adds richness and helps in marinating the chicken.
- 1 tbsp smoked paprika For deep, smoky flavor.
- 1 tsp ground coriander Adds a hint of citrus.
- 1 tsp ground cumin Essential for authentic Mexican flavor.
- 1 tsp garlic powder Imparts a savory punch.
- 1 tsp kosher salt Enhances all the flavors.
- 1/2 tsp black pepper Adds a subtle kick.
- 1 each lime (juice and zest) Provides fresh, zesty brightness.
- to taste lime wedges and fresh cilantro (optional for serving) Adds extra flavor and color.
Instructions
Marinate the Chicken
- Whisk together the olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, lime juice, and lime zest in a bowl. Place the chicken in a large resealable bag or container, pour in the marinade, and ensure it's evenly coated. Refrigerate for at least 20 minutes or up to 24 hours.
Sear the Chicken
- Heat a large nonstick skillet over medium-high heat and drizzle with olive oil. Add the marinated chicken to the skillet and sear for about 5 to 7 minutes until golden-brown.
Cook Thoroughly
- Flip the chicken over and cook for an additional 5 to 10 minutes until the internal temperature reaches 165°F.
Shred and Serve
- Let the chicken rest for 5 minutes, then shred it in the skillet using two forks, mixing it with the remaining juices. Serve in warm tortillas, over rice, or on a salad.
Notes
For best results, marinate chicken overnight. Add chili powder or cayenne for heat or a splash of orange juice for a twist. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.