Description
This Smoky Mexican Pulled Chicken recipe features tender chicken thighs marinated in a flavorful blend of smoked paprika, cumin, coriander, and lime, then seared and slow-cooked to juicy perfection. Perfect for tacos, burritos, or salads, this dish is quick to prepare and packed with vibrant Mexican-inspired flavors.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
Marinade
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Instructions
- Make the Marinade: In a bowl, thoroughly mix olive oil, smoked paprika, cumin, coriander, garlic powder, salt, black pepper, lime juice, and lime zest to create a fragrant marinade.
- Marinate the Chicken: Coat the chicken evenly with the marinade and let it sit for at least 20 minutes to absorb the flavors. For deeper taste, marinate up to 24 hours in the refrigerator.
- Sear the Chicken: Heat a nonstick skillet over medium-high heat. Place the marinated chicken in the pan and sear each side for 5-7 minutes until it develops a golden-brown crust.
- Finish Cooking: Lower the heat to medium-low and continue to cook the chicken for an additional 10 minutes, or until it reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked through.
- Shred the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Then shred the meat using two forks until tender and pull-apart in texture.
- Optional Step: For enhanced flavor, toss the shredded chicken back into the skillet with the cooking juices and stir to coat the meat before serving.
Notes
- For best results, marinate the chicken longer to deepen flavor.
- You can use chicken breasts as a leaner alternative to thighs.
- Serve with warm tortillas, rice, or in salads for a complete meal.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the smokiness by adding more or less smoked paprika according to taste.
