The Best Pulled Chicken

About This Recipe

Chicken thighs are braised with a Mexican seasoning blend, onion, and non-alcoholic beer until fall-apart tender then finished under the broiler to get nice and crispy. Perfect for tacos, burrito bowls, and all the Tex-Mex favorites.

Ingredients

• 3 pounds Boneless Skinless Chicken Thighs
• 1 medium White Onion (quartered and thinly sliced)
• 1 Tablespoon Chili Powder
• 1 Tablespoon Granulated Garlic
• 1 Tablespoon Mexican Oregano
• 2 teaspoons Kosher Salt
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cinnamon
• 12 oz Non-Alcoholic Mexican Beer (or your choice of cooking liquid)

Instructions

1. Add everything to a Dutch oven and stir to evenly combine.
2. Cover and bake in a 350ºF oven for 75-90 minutes until the chicken easily pulls apart. Pull the pot out of the oven and set your oven to a low broil.
3. Carefully use forks or tongs to shred the chicken. I like to leave some larger pieces of chicken, about ½", as opposed to completely shredding.
4. Stir the shredded chicken and remaining juices/jammy onions together and place under the broiler uncovered. (Make sure your Dutch oven is safe to use at higher temperatures. If it's not, you can transfer the chicken to a sheet pan for broiling. You may also want to use the bottom rack of your oven to create more distance between the heating element and pot.)
5. Broil for about 20 minutes, stirring every 8-10 minutes, until the chicken is nicely browned all over and the remaining juices have thickened.
6. Garnish with freshly chopped cilantro and lime juice. Use the chicken to make tacos or any of your Tex-Mex favorites. See the notes below for more high protein meals to make with this chicken.