This Mexican-Inspired Shredded (pulled) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main course. Chicken thighs are marinated in a smoky, flavorful spice mixture and seared, creating the most delicious crispy, crunchy browned bits, then shredded with two forks.
This is the only chicken recipe you will ever need for all your Mexican-inspired recipe needs. It’s absolutely delicious eaten on its own, in enchiladas or tacos, on salads, in even soup.
I like sautéing veggies in the skillet after the chicken cooks and serving everything on top of rice with chopped tomato and avocado for a healthy burrito bowl.
And it’s the perfect thing to cook in bulk to enjoy in different ways throughout the week!
I set out to recreate Chipotle’s grilled chicken to make homemade burrito bowls and, after doing some research on copycat recipes, found myself without a vital ingredient: chipotle peppers in adobo. To get a similarly smoky taste, I used smoked paprika in the marinade instead, along with ground coriander, cumin, and garlic powder.
Using boneless, skinless chicken thighs ensures juicy, tender shredded meat that cooks up quickly, and I love that they’re inexpensive. But you can use chicken breasts as well.
How to make Mexican Shredded Chicken
Just marinate the chicken, sear on each side in a skillet until cooked, and pull the meat apart with two forks! It’s super easy. Here are the details.
- First, mix the marinade– a combination of olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, salt, pepper, and lime juice and zest.
- Then, coat the chicken in the marinade. I like pouring the marinade over the chicken in a glass container with a lid, but you can use a bowl or even a gallon sized plastic bag. Make sure all the chicken is evenly coated– the marinade is very thick.
- Allow the chicken to marinate for at least 20 minutes, but if you’re a planner, a few hours and up to 24 hours is best for the most flavor.
- Sear the chicken in a nonstick skillet on each side for 5-7 minutes. I did this on medium-high heat to start, then had to turn the heat down to medium because my burners are very hot. Keep an eye on it and make sure it’s not burning. Cook for another 10 minutes or so.
- Once the chicken is fully cooked, remove it to a cutting board and allow to rest for at least 5 minutes. This will help redistribute the juices and keep things moist.
- Finally, use two forks to shred the chicken into small pieces.
If you like, you can add the shredded chicken back into the skillet to coat in the cooking juices. This will add more flavor. I recommend tasting it first though, as the marinade is strong and the chicken is probably already very flavorful.
Instead, I like to use what’s left in the skillet for sautéing vegetables, like zucchini and summer squash, to go with this Mexican shredded chicken.
Ingredient Substitutions
- Lemon or orange zest and juice can be used instead of lime. If using orange, it will add sugar, so keep an eye on it when it cooks as it may have a tendency to burn faster.
- Ground coriander can be omitted- the most important spices are the smoked paprika, cumin, and garlic.
- If you like things spicy, try substituting 1 teaspoon of the smoked paprika with chipotle pepper powder, or adding 1/4-1/2 teaspoon cayenne pepper to the marinade.
- Chicken breasts may be substituted for chicken thighs (see below).
Can I use breasts instead of thighs?
Yes, but keep in mind, chicken breasts are easier to overcook and can become dry.
I recommend cutting breasts into smaller pieces, about 2-3 inches in size, to cut down on cooking time. Or, you can use chicken cutlets instead of full breasts.
I also recommend searing for less time on each side, and then covering the skillet. Continue to cook on medium or medium-low heat until they’re cooked all the way through. This will trap the steam inside and help keep things juicy.
Finally, they will need less time to cook overall if you cut them into smaller pieces. After searing for 3-5 minutes on each side, cook covered for about 10 minutes and check for doneness. Keep an eye on them so they don’t overcook.
What if I don’t have a nonstick skillet?
I recommend a 12-inch nonstick skillet for this pulled chicken recipe, but if you don’t have one, no worries!
With a nonstick, the oil in the marinade is enough for cooking the chicken. If using a cast iron, stainless steel, or other skillet, just add a little more oil to the skillet before searing.
Be sure to heat cast iron well before adding the chicken to get a good sear. It can take a few minutes to fully heat a cast iron skillet. You’ll know it’s hot when you can’t hold your hand a couple inches away from the surface for more than a few seconds.
And finally, if your skillet is smaller than 12-inches, you may need to cook the chicken in 2 batches. If there isn’t enough surface area for each piece, you won’t be able to get a good sear on the chicken.
How to serve Mexican Shredded Chicken
- Try serving this chicken as a main course, paired with Quick and Easy Black Beans and Rice.
- Use it to make easy chicken enchiladas.
- Add it to smoky chicken tacos with avocado.
- Use it as the base for chicken tortilla soup.
- Serve it in a chicken burrito bowl with veggies sautéed in the same skillet as the chicken, with rice, chopped tomatoes, and avocado (pictured below).
Other easy chicken recipes
Browse all my low carb recipes here.
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Mexican Pulled (Shredded) Chicken
Equipment
- Large nonstick skillet
Ingredients
- 1.5-2 lb. boneless, skinless chicken thighs (see notes for breasts)
- 2 tablespoons extra-virgin olive oil plus more for skillet, if needed
- 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 the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Notes
- To use boneless chicken breasts, I recommend a few adjustments to cut down on cooking time so they aren’t dry. First, cut them into small pieces about 2-3 inches in size. Sear them for 3-5 minutes on each side to get a browned, crispy crust, then turn the heat down to medium or medium low and cover the skillet (if you have one) to keep the steam in and help keep them juicy. Cook like this for about 10 more minutes, then check the temperature to see if they are done. If not, check again frequently so you don’t overcook them.
- To use a cast iron, stainless steel, or other nonstick skillet, add 1-2 more tablespoons of olive oil to the skillet and swirl to coat before searing the chicken.
- Ingredient substitutions: Lemon may be substituted for lime, ground coriander may be omitted if you don’t have any, 2 cloves fresh minced garlic may be substituted for garlic powder.
- Storage: This shredded chicken will stay good in an airtight container in the fridge for about 3 days. Freeze completely cooled shredded chicken for up to 4 months in a sealed zip top bag with as much air squeezed out as possible (or in an airtight container filled up almost full) and defrost for 24 hours in the fridge before you’re planning on using it.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This post originally appeared on Bowl of Delicious in April, 2014. It has been republished with new photos, improved recipe instructions, and more pertinent information.
Dianne
This is a great recipe. I am following a low carb diet, but so many have heavy cheese and cream or if it is a non keto recipe, chicken thigh recipes often have sugar. This was flavorful with ingredients I had at home. My husband really enjoyed it. I followed one reviewer’s suggestion and added broth to have more sauce. I did kind of shred the chicken, but it would be good to leave the thighs whole as well. I paired it with southwest cauliflower rice and sauteed peppers and mushrooms with avocado on the side.
Elizabeth Lindemann
So glad you liked it! Love that idea to add broth for more sauce. Sounds like a delicious meal!
Joyce Ming
I added canned tomatoes but would drain them the next time. Also added red pepper and onions. Very mild next time ad red pepper flakes.
Elizabeth Lindemann
So glad you liked it!
Cindy
If I prepare this chicken a day ahead and store in the fridge, what’s the best way to heat it up for serving? Thanks.
Elizabeth Lindemann
I honestly just pop it in the microwave, but you can also put it on a sheet pan and cover with foil to heat in the oven, if you prefer!
Sara
This was so good! Thank you!
Elizabeth Lindemann
So glad you liked it!
Ash
Amazing!! Never a scrap left!!
This is now a family secret recipe that everyone wants to try!!!!
Elizabeth Lindemann
So glad you liked it!
Chels
Delicious chicken! The lime zest and smoked paprika are a stand out. Many thanks
Elizabeth Lindemann
So glad you liked it!
Juanita Hess
I made this tonight with chicken thighs and it was fabulous! I modified it just a bit; after searing both sides of the chicken, I added a cup of bone broth and simmered 20 minutes. It turned out flavorful with lovely texture. I put some on nachos for the family (they scarfed happily) and will have the leftovers with rice. So yummy!
Elizabeth Lindemann
So glad you liked it! Great idea to add bone broth to make a thicker sauce with it. Yum!
Hans Kessler
Excellent, I used chicken thigh fillet and cooked on a BBQ and then served whole. Thanks for the great inspiration.
Elizabeth Lindemann
So glad you liked it! Sounds delicious.
Gretchen
Really good. Served with Mexican roasted zucchini (Link below), rice, heirloom tomato, avocado, and corn tortillas, for a make-your-own taco bar. Big hit with the crew aged 9-79. Thanks for the great recipe!! https://www.bowlofdelicious.com/mexican-roasted-zucchini/
Elizabeth Lindemann
Yum, what a delicious meal! So glad it was a hit with everyone :-)
Mary Lou
I made this last night using chicken breasts and it was delicious! I’ve had same thing happen when fixing a recipe when it calls for peppers in adobo sauce.. NEVER do I have it on hand. The spices you have in recipe are perfect, it really was like having the adobo sauce. We had it with the Mexican zucchini which I also made and added summer squash. Love your recipes and your detailed instructions!
Elizabeth Lindemann
So glad you liked it!!
Mariam
Ground coriander? Do you mean fresh and chopped? or is it dry?
Elizabeth Lindemann
Ground coriander is ground up coriander seeds! Do you happen to be in the UK by any chance? The names are different in the US- cilantro refers to the leaves of the plant and coriander refers to the seeds. So for this recipe, it calls for ground up coriander seeds. Hope that helps!
chris madsen
I was left with a lot of uncooked scraps from carcasses I bought to make soup. Looking for an alternative to classic Oriental stir-fry, I fell on your recipe and did the following:
Marinaded about 3/4lb of chicken scraps in your herb/spice mix [but fresh garlic and cane vinegar]. Fried shallots and a red pepper in a large shallow pan. Added chicken and cooked until – uh – cooked. Threw in one chopped, peeled fresh tomato and a handful of sliced mushrooms.
Served with a shredded tight-leaf romaine lettuce [‘little gem’ in UK, ‘sucrine’ in France] and rice.
Himself liked it & so did I. It was a new flavour mix for us both and much appreciated.
Elizabeth Lindemann
Glad you liked it! Love those suggestions!
Lizzie
Made this tonight and it was delish!
Elizabeth
So happy you liked it!
Kate
This looks great. I’m a fan of cooking a bunch on Sundays and eating in different ways throughout the week. Any reason this couldn’t be made with all the same ingredients in the Instant Pot?
Elizabeth
I haven’t tried it in the instant pot but I’ve been meaning to! I recommend using all white meat or all dark meat, since it will have different cooking times and the IP is so precise with timing. If it were me, I’d do dark meat (thighs), since it tends to not overcook as easily as white, but either would work. Hope that helps!
Sarah
I just made this in a crock pot and omg delish. I doubled the marinade And added a bit of water. (didn’t put lemon juice or cilantro) and slow cooked on low for 3-4 hours.
Came out incredible! Served in a Crusty sandwich with mayo, veggies
Betg
Is this crockpot friendly?
Elizabeth
Absolutely! After seasoning, I’d recommend searing the chicken on the outside first just to get a more flavorful, browned crust. Then, throw it in your slow cooker and cook for about 6 hours on low or 3 hours on high (or however long you usually cook chicken).
Sarah
I just made this in a crock pot and omg delish. I doubled the marinade And added a bit of water. (didn’t put lemon juice or cilantro) and slow cooked on low for 3-4 hours.
Came out incredible! Served in a Crusty sandwich with mayo, veggies
Elizabeth Lindemann
So glad you liked it, and thanks so much for sharing your modifications for the slow cooker! Love the idea of serving this on a sandwich- YUM.
Elizabeth
No problem! I replied on the other comment :-)
Rachel
Are you sure about that calorie count? Seems high for one chicken breast
Elizabeth
Unfortunately, one of my recipe plugins that I used to use automatically calculates the calories for the entire dish, not one serving. It’s on my ever growing to do list to fix it :)
Elizabeth C
This is delicious! I have made it for myself and for my parents. One time I did a substitution of lemon juice for lime juice and it also came out beautifully.
Elizabeth
Thanks, Elizabeth! And thanks for sharing about the substitution with lemon- I’ll have to try that next time I don’t have any limes!
josh
Thanks for posting. I’m definitely going to make this. I picked up the smoked paprika but did also find the chipotles in adobo sauce. Any idea how much would be right for this recipe?
Elizabeth
Hi, Josh! I don’t know how many peppers to use from experience, but whenever I use chipotle peppers I generally stick with about two for a whole recipe for a medium-level spice. If you want to try them, I would substitute the smoked paprika for two finely chopped chipotle peppers plus a little spoonful of the sauce. Keep in mind- this will make it both smoky AND spicy! If you don’t like things very spicy, use one pepper with more sauce and if you want to up the ante, add three. Hope this helps and hope it comes out delicious!! Let us know if it works! :-)
josh
Thanks! I chickened out and just used the paprika for the first time, but it still turned out pretty well and I’ll give the peppers a shot next time.
Elizabeth
Hah! “Chickened” out? Perfect pun there, even if you didn’t mean to do it :-) Glad you liked it!
Vicky
Loved this recipe and included it in my Friday Foodie Faves post on my blog where I share my favorite recipe finds from around the web.
Elizabeth
Thanks for including it on your blog, Vicky! Glad you liked it! It’s one of my faves- we make it ALL the time.
Caroline @ Shrinking Single
This looks so fantastic. I love mexican food (or at least what masquerades for mexican here in Australia) but it always has so much cheese that I feel like I am eating way too much fat for it to be a healthy part of my diet… So will definitely being trying this one out. It looks so easy as well
Elizabeth
I hear you on masquerading Mexican food… we don’t have ANY good Mexican places in Massachusetts. My husband is from Texas and has a refined palette for Mexican food, so we make all of ours at home. It really is super easy, I hope you enjoy it! Let me know how it turns out! :-)