{"id":1016,"date":"2020-05-18T11:32:47","date_gmt":"2020-05-18T15:32:47","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=1016"},"modified":"2023-04-25T09:33:51","modified_gmt":"2023-04-25T13:33:51","slug":"smoky-mexican-pulled-chicken","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/smoky-mexican-pulled-chicken\/","title":{"rendered":"Mexican Shredded Chicken"},"content":{"rendered":"\n

This Mexican-Inspired Shredded (pulled) Chicken<\/strong> is an easy, healthy recipe to add to burritos, tacos, enchiladas<\/strong>, 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<\/strong>, then shredded with two forks.<\/p>\n\n\n\n

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This is the only chicken recipe you will ever need for all your Mexican-inspired recipe needs<\/strong>. It’s absolutely delicious eaten on its own, in enchiladas or tacos, on salads, in even soup.<\/p>\n\n\n\n

I like sautéing veggies in the skillet after the chicken cooks<\/strong> and serving everything on top of rice with chopped tomato and avocado for a healthy burrito bowl.<\/p>\n\n\n\n

And it’s the perfect thing to cook in bulk<\/strong> to enjoy in different ways throughout the week!<\/p>\n\n\n\n

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<\/strong> instead, along with ground coriander, cumin, and garlic powder.<\/p>\n\n\n\n

Using boneless, skinless chicken thighs<\/strong> ensures juicy, tender shredded meat that cooks up quickly, and I love that they’re inexpensive. But you can use chicken breasts as well.<\/p>\n\n\n\n

How to make Mexican Shredded Chicken<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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  1. First, mix the marinade<\/strong>– a combination of olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, salt, pepper, and lime juice and zest.<\/li>\n\n\n\n
  2. Then, c<\/strong>oat the chicken in the marinade.<\/strong> 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<\/strong>– the marinade is very thick.<\/li>\n\n\n\n
  3. Allow the chicken to marinate for at least 20 minutes<\/strong>, but if you’re a planner, a few hours and up to 24 hours is best for the most flavor.<\/li>\n<\/ol>\n\n\n\n
    \"Process<\/figure>\n\n\n\n
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    1. Sear the chicken in a nonstick skillet on each side<\/strong> 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.<\/li>\n\n\n\n
    2. Once the chicken is fully cooked, remove it to a cutting board and allow to rest<\/strong> for at least 5 minutes. This will help redistribute the juices and keep things moist.<\/li>\n\n\n\n
    3. Finally, use two forks to shred the chicken into small pieces.<\/strong><\/li>\n<\/ol>\n\n\n\n
      \"Process<\/figure>\n\n\n\n

      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.<\/p>\n\n\n\n

      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.<\/p>\n\n\n\n

      Ingredient Substitutions<\/h2>\n\n\n\n