Can I substitute chicken with other proteins in this recipe?

Yes, tofu, tempeh, and jackfruit are excellent vegan alternatives. They absorb the marinade flavors well and maintain a satisfying texture suitable for mexican-style dishes.

Is this recipe gluten-free?

Absolutely. When using certified gluten-free spices and ensuring all ingredients are gluten-free, mexican chicken naturally fits a gluten-free diet.

How can I make the dish spicier?

Add diced jalapeos, increase chili powder, or include chipotle peppers in adobo sauce to boost heat according to your preference.

What is the best cooking method for tender mexican chicken?

Cooking over medium heat in a skillet or grilling delivers juicy, tender chicken with great flavor. Avoid overcooking and check internal temperature for best results.

Mexican Chicken Shredded Recipe Ready in 10 Minutes Fast

Name: Simple and Fast Mexican Shredded Chicken Recipe Ready in 10 Minutes
Prep time: PT-971853H26M10S
Cook time: PT-485927H43M5S
Total time: PT-485927H43M5S
Cuisine: Mexican
Ingredients: 1/2 cup packed fresh cilantro (leaves and tender stems); 1/3 cup fresh lime juice (from about 3 limes); 1/4 cup light olive oil (or canola/vegetable oil as alternatives); 3 cloves garlic, minced; 1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt); 1/2 teaspoon oregano; 1/2 teaspoon chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground black pepper; 2 pounds boneless, skinless chicken thighs (or breasts/thighs cut into bite-sized pieces)

Description

🌮 This Simple and Fast Mexican Shredded Chicken recipe bursts with fresh, zesty flavors thanks to a vibrant cilantro and lime marinade.
⏱️ Ready in just 10 minutes of active cooking, it offers a quick, delicious solution for busy weeknights or meal prep.

Ingredients

Scale

1/2 cup packed fresh cilantro (leaves and tender stems)
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup light olive oil (or canola/vegetable oil as alternatives)
3 cloves garlic, minced
1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs (or breasts/thighs cut into bite-sized pieces)

Instructions

1. Blend cilantro, lime juice, olive oil, garlic, salt, oregano, chili powder, onion powder, and black pepper until finely chopped and combined.
2. Place chicken in a storage bag or container; pour marinade over and coat evenly. Refrigerate for at least 2 hours, up to 24 hours.
3. Preheat grill to medium-high heat (450-500°F). Lightly oil the grates.
4. Grill chicken: 6-7 minutes per side if whole, or 8-10 minutes total if in bite-sized pieces, until internal temperature reaches 165°F.
5. Remove chicken, cover loosely with foil, and let rest for 5-10 minutes. Garnish with fresh cilantro if desired.

Alternative stovetop method: Cook bite-sized chicken pieces in a skillet over medium-high heat for about 8 minutes, stirring occasionally until cooked through.

Notes

🌿 Use boneless skinless thighs for moist, tender results; breasts or rotisserie chicken can also be used.
🔥 Cutting chicken into bite-sized pieces shortens cooking time for faster meals.
🍋 Always use fresh lime juice for the best bright flavor in the marinade.

Prep Time: 10-15 minutes
Marinating time: 2-24 hours
Cook Time: 12-15 minutes (whole) or 8-10 minutes (bite-sized)
Category: Main Course
Method: Grilling, Sautéing
Cuisine: Mexican

Nutrition

Serving Size: Approximately 1/4 of the recipe
Calories: 320
Sugar: 0.3-6 g (depending on additions)
Sodium: 630 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.4 g
Protein: 35 g
Cholesterol: 95 mg