Description
This Smoky Mexican Pulled Chicken recipe delivers tender, flavorful chicken infused with smoked paprika, cumin, and fresh lime. Perfect for tacos, burritos, or salads, this easy stovetop method ensures juicy, savory chicken ready in under 30 minutes.
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, combine olive oil, smoked paprika, ground cumin, ground coriander, garlic powder, salt, black pepper, lime juice, and lime zest to create a fragrant marinade.
- Marinate the Chicken: Coat the chicken thoroughly with the marinade and let it rest for at least 20 minutes at room temperature or refrigerate up to 24 hours for deeper flavor infusion.
- Sear the Chicken: Heat a nonstick skillet over medium-high heat, then sear the marinated chicken for 5 to 7 minutes on each side until the exterior is nicely browned.
- Finish Cooking: Reduce heat to medium-low and continue cooking the chicken for an additional 10 minutes until its internal temperature reaches 165°F (74°C), ensuring it is cooked through.
- Shred the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes. Use two forks to shred the chicken finely.
- Optional Step: Toss the shredded chicken back into the skillet with the remaining cooking juices to absorb extra smoky flavor before serving.
Notes
- For best results, marinate the chicken overnight for deeper flavor.
- You can substitute chicken thighs with breasts if preferred, but thighs tend to be juicier.
- Serve with warm tortillas, avocado, and your favorite salsa for a delicious meal.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the smoked paprika amount to increase or decrease the smoky flavor according to taste.
