Mexican Pulled Chicken
A delightful dish of tender, shredded chicken marinated in aromatic spices; perfect for family gatherings or cozy dinners.
Ingredients
Chicken and Marinade
- 1.5-2 lbs boneless, skinless chicken thighs or breasts Juicy and tender cuts are perfect for shredding.
- 2 tbsp extra-virgin olive oil For smooth texture and rich flavor.
- 1 tbsp smoked paprika Offers a warm, smoky essence.
- 1 tsp ground coriander Adds a citrusy and nutty note.
- 1 tsp ground cumin Imparts an earthy aroma.
- 1 tsp garlic powder Elevates the dish with savory goodness.
- 1 tsp kosher salt A must for extracting flavors.
- 1/2 tsp black pepper For just the right kick.
- 1 unit juice and zest of one lime For freshness and brightness.
For Serving (Optional)
- to taste unit lime wedges To enhance flavor and presentation.
- to taste unit fresh cilantro An aromatic garnish.
Instructions
Marinate the Chicken
- In a small bowl, whisk together the olive oil, smoked paprika, coriander, cumin, garlic powder, kosher salt, black pepper, lime juice, and lime zest until you have a thick marinade.
- Place the chicken in a bowl or resealable bag, ensuring each piece is evenly coated in the marinade. Seal or cover and refrigerate for at least 20 minutes or up to 24 hours.
Cook the Chicken
- Heat a large nonstick skillet over medium-high heat, adding a splash of olive oil as needed.
- Carefully add the marinated chicken, searing for 5 to 7 minutes until it develops a golden-brown crust.
- Flip the chicken and cook for an additional 5 to 10 minutes, ensuring the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for about 5 minutes.
- Using two forks, shred the chicken into bite-sized pieces, then return it to the skillet to coat in the remaining pan juices.
Notes
Opt for organic chicken for the best taste and texture. Allowing the chicken to rest after cooking ensures it remains juicy. Serve in tortillas or over greens for a lighter meal.