Ingredients
Scale
- 1.5–2 lb. 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, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, and lime juice and zest in a small bowl.
- Place chicken thighs in a container or bag, pour marinade over them, and coat evenly. 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 for 5-7 minutes on one side.
- Flip chicken and sear the other side until fully cooked (165°F), about 5-10 minutes more.
- Remove chicken, let rest for 5 minutes, then shred with two forks.
- Optional: Return shredded chicken to skillet to coat in cooking juices.
- Serve with lime juice and cilantro if desired. Use in tacos, burritos, or bowls.
Notes
- Chicken breasts can be used instead of thighs.
- Adjust heat if chicken is cooking too fast.
- Covering the skillet can speed up cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg