Mexican Pulled Chicken

Ingredients

• 1.5-2 lbs boneless, skinless chicken thighs
• 2 tbsp extra-virgin olive oil, plus more for skillet if needed
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice and zest of 1 lime
• Lime wedges for serving, optional
• Fresh cilantro for serving, optional

Instructions

1. Mix the olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, lime juice, and zest in a small bowl.
2. Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top and stir or smoosh to coat each piece evenly. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
3. Heat a large 12-inch non-stick skillet over medium-high heat. Add marinated chicken and sear without moving on one side for 5-7 minutes until browned and crispy.
4. Flip to the other side and sear until chicken is cooked through to 165°F and meat is no longer pink, another 5-10 minutes depending on thickness. Turn heat down to medium or medium-low if needed. Cover with a lid to speed up cooking time if desired.
5. Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks.
6. Optional: Return the shredded chicken to the skillet to coat in the cooking juices for extra flavor.
7. Serve with a squeeze of fresh lime juice and garnish with fresh cilantro if desired.