This is a quick shredded chicken for tacos, salads, or rice bowls.
Mechanic
Aim for a good crust and an internal temperature of 75–90°C (170–195°F). Dark meat with connective tissue softens above 75°C and shreds best closer to 90°C; lean cuts like breast shouldn’t go far past 70°C.
Ingredients
- 1 kg (1 package) boneless, skinless chicken thighs
- 100 g (½ tin) chipotle peppers in adobo, minced
- 1 onion, finely minced
- juice of 1 lime
- 3 large cloves garlic, minced
- 2 tsp ancho chili powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- ½ tsp MSG (Accent) (optional)
Method
Make a paste with the chipotles, lime juice, onion, garlic, and spices.
Marinate the chicken in the paste for 30 minutes to 4 hours. Overnight is okay, but the texture starts to turn “ham-like” the longer it sits.
Lift out the chicken, shaking off the excess marinade. Cook it on an oiled grill over medium or in an oiled pan over medium-low, turning often, until browned and at temperature. Or bake it at 200°C (400°F) on an oiled foil- or parchment-lined pan, turning the chicken to coat it in the oil, until browned and at temperature, about 20–30 minutes.
While the meat rests, simmer the leftover marinade in a small pot for 10 minutes. Taste and adjust the seasoning.
Shred the chicken in a large bowl. Stir in ½–1 cup of the sauce.
To serve
In tacos, salads, or rice bowls, with the rest of the sauce on the side or as a dip.
Notes
- The sauce keeps 2–3 days in the fridge.