Mexican Pulled Chicken
Braised, shredded, and crispy broiled fajita seasoned chicken.
Servings: 12 Servings
Calories: 160kcal
Ingredients
- 3 pounds Boneless Skinless Chicken Thighs
- 2 packets Chicken Fajita Seasoning*
- 12 oz Non-Alcoholic Beer or any cooking liquid - see notes**
Instructions
- Season the chicken. Add the chicken thighs to a Dutch oven or oven safe dish along with the seasoning packets and cooking liquid. Mix everything together and cover the pot.
- Bake the chicken on the middle rack of a 350ºF oven for 1 hour or until the chicken shreds easily.
- Shred and broil the chicken. Transfer the chicken to a bowl or carefully shred the chicken in the pot. Set your oven to a low broil and place the Dutch oven back in the oven uncovered. Broil for 15-20 minutes until the shredded chicken starts to turn crispy golden brown.
- Stir and serve. Garnish with chopped cilantro and lime wedges, if desired.
Notes
*I've tested this recipe with Siete Chicken Fajita seasoning and Kinder's Fajita Blend Mexican Seasoning. Any fajita seasoning or Mexican/Tex-Mex seasoning packets should work as substitutes. You can also use my homemade seasoning.
**I used Athletic Brewing Cerveza (now called their Atlética or Mexican-style copper). You can use any cooking liquid like chicken bone broth or stock, water, etc. Adding a splash of apple cider vinegar or orange juice can add some of the missed flavors from cooking without the non-alcoholic beer.
Nutrition
Serving: 4oz | Calories: 160kcal | Carbohydrates: 4g | Protein: 20g | Fat: 8g