Ingredients
Scale
- 1.5–2 lb. boneless, skinless chicken thighs
- 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, smoked paprika, ground coriander, ground cumin, garlic powder, kosher salt, black pepper, and lime juice and zest in a small bowl.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top and coat evenly. Cover and 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 without moving for 5-7 minutes.
- Flip the chicken and sear the other side until cooked through (165°F), about 5-10 minutes.
- Remove chicken from skillet, 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 fresh cilantro if desired.
Notes
- Chicken breasts can be used instead of thighs.
- Adjust cooking time based on thickness and size of chicken.
- Covering the skillet with a lid can speed up cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg