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. 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
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