Name: Mexican Pulled (Shredded) Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5-2 lbs boneless, skinless chicken thighs; 2 tbsp extra-virgin olive oil; 2 tsp 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 1 lime

Mexican Pulled (Shredded) Chicken

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This recipe is your secret weapon for a quick, flavorful meal. It’s smoky, tender, and super versatile—perfect for everything from tacos to salads. We let the chicken’s natural juices and a simple spice blend do all the work, so you get incredible flavor with minimal effort.

Author: Jose
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 1x
Category: Main Dish
Cuisine: Mexican

Ingredients

Scale

1.5–2 lbs boneless, skinless chicken thighs
2 tbsp extra-virgin olive oil
2 tsp 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 1 lime

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Instructions

Marinate the Chicken: In a small bowl, mix the olive oil, smoked paprika, coriander, cumin, garlic powder, salt, and pepper to make a paste. Rub this paste all over the chicken thighs. Let them marinate in the fridge for at least 20 minutes.
Sear: Heat a large nonstick skillet over medium-high heat. Place the chicken in the hot pan. Let it sear for 5-7 minutes without moving it. You want a nice golden-brown crust.
Cook: Flip the chicken and sear the other side. Reduce the heat to medium-low, cover the pan with a lid, and cook for another 5-10 minutes, until the chicken is cooked through.
Shred: Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes. Using two forks, pull the chicken apart.
Finish: Return the shredded chicken to the skillet and mix it with the cooking juices and the fresh lime zest and juice. Stir to coat everything evenly.

Notes

Serving Suggestions: This chicken is amazing in tacos, burritos, salads, and rice bowls. Garnish with a squeeze of fresh lime and a sprinkle of chopped cilantro.
Tips & Tricks: For a spicier kick, add a pinch of cayenne or chipotle powder to the marinade. If using chicken breasts, cut them into uniform 2-3 inch pieces to prevent overcooking and dryness.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This recipe also freezes well for up to 4 months.
Reheating: To reheat, microwave or warm on the stovetop over low heat. If it seems dry, add a splash of water or chicken broth.

Find it online: https://new.projuktigeek.com/mexican-pulled-chicken/