Description
Mexican Pulled Chicken is a juicy, smoky, flavor-packed shredded chicken recipe that comes together in just 30 minutes. Seasoned with bold spices and fresh lime, it’s the perfect filling for tacos, burritos, salads, bowls, and more. Whether you’re meal prepping or whipping up a weeknight dinner, this versatile dish is your go-to protein base for Mexican-inspired meals.
Ingredients
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1.5–2 lb boneless, skinless chicken thighs (or breasts)
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2 tbsp olive oil
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1 tbsp smoked paprika
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1 tsp ground coriander
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1 tsp ground cumin
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1 tsp garlic powder
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1 tsp kosher salt
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½ tsp ground black pepper
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Juice and zest of 1 lime
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Lime wedges (for serving, optional)
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Fresh cilantro (for garnish, optional)
Instructions
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Make the Marinade
In a small bowl, whisk together olive oil, smoked paprika, coriander, cumin, garlic powder, salt, pepper, lime juice, and lime zest. -
Marinate the Chicken
Coat the chicken evenly with the marinade in a bowl or resealable bag. Refrigerate for at least 20 minutes or up to 24 hours. -
Cook the Chicken
Heat a large nonstick skillet over medium-high. Add the chicken and sear for 5–7 minutes without moving. Flip and cook an additional 5–10 minutes, until fully cooked and juices run clear (165°F internal temp). -
Shred the Chicken
Remove chicken from heat and let rest for 5 minutes. Shred using two forks, then return it to the skillet and toss in the pan juices for added flavor. -
Serve
Garnish with fresh cilantro and a squeeze of lime. Serve warm in tacos, bowls, salads, or burritos.
Notes
Chicken thighs provide more moisture and flavor, but breasts work well too.
A 5-minute marinade is better than none—but longer enhances the flavor.
For spicier chicken, add cayenne or chipotle chili powder to the marinade.
Shred easily using a stand mixer with the paddle attachment.
Make a double batch and freeze half for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: Poêle
- Cuisine: Mexicaine