Mexican Shredded Chicken
This Mexican Shredded Chicken is smoky, juicy, and packed with bold flavor! Made with a simple spice rub and fresh lime, it's perfect for tacos, burritos, enchiladas, bowls, and meal prep. Ready in about 30 minutes!
Ingredients
- 1.5-2 lbs boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of one lime
- Lime wedges and fresh cilantro for serving (optional)
Instructions
- Mix olive oil, smoked paprika, coriander, cumin, garlic powder, salt, pepper, and lime juice and zest in a small bowl.
- Place chicken thighs in a container or bag. Pour marinade on top and coat evenly. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
- Heat a large non stick skillet over medium high heat. Add marinated chicken and sear without moving for 5-7 minutes per side, until browned and cooked through to 165°F.
- Remove chicken to a cutting board and rest for 5 minutes. Shred with two forks.
- Optional: Return shredded chicken to skillet to coat in cooking juices.
- Serve with lime wedges and fresh cilantro.
Notes
- For chicken breasts: Cut into 2-3 inch pieces. Sear 3-5 minutes per side, then reduce heat to medium low, cover, and cook about 10 more minutes.
- For cast iron or stainless steel: Add 1-2 extra tablespoons of olive oil before searing.
- Lemon can be substituted for lime. Ground coriander can be omitted.
- Storage: Refrigerate up to 3 days; freeze up to 4 months.