Description
This Smoky Mexican Pulled Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of smoked paprika, cumin, coriander, garlic, and lime. Quickly seared on the stovetop and finished to perfection, this dish is perfect for tacos, sandwiches, or salads with a delicious smoky twist.
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 mixing bowl, combine olive oil, smoked paprika, ground cumin, ground coriander, garlic powder, salt, black pepper, lime juice, and lime zest. Stir well to create a smooth marinade.
- Marinate the Chicken – Add the chicken pieces to the marinade, ensuring each piece is evenly coated. Cover and let it sit for at least 20 minutes, or up to 24 hours in the refrigerator for enhanced flavor penetration.
- Sear the Chicken – Heat a nonstick skillet over medium-high heat. Place the marinated chicken in the pan and sear for 5-7 minutes on each side until the exterior is nicely browned and caramelized.
- Finish Cooking – Reduce the heat to medium-low and 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 and tender.
- Shred the Chicken – Remove the chicken from the skillet and let it rest for 5 minutes. Using two forks, shred the chicken into bite-sized pieces.
- Optional Step – For extra flavor, toss the shredded chicken back into the skillet to coat it with the remaining cooking juices before serving.
Notes
- For best results, marinate the chicken for several hours or overnight to deepen the smoky and citrus flavors.
- Use chicken thighs for juicier pulled chicken, but breasts can be used for a leaner option.
- Serve the pulled chicken in warm tortillas with fresh toppings like cilantro, avocado, or salsa for a delicious meal.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked and safe to eat.
