Shredded Lime Chicken

Multipurpose and easy to make, this is a true winner winner chicken dinner.

Who knew this whole braising thing was easy? We did, that’s who. This Latin-flavored chicken is an easy FAF (fire and forget) recipe. The dark meat holds up well to extended cooking and is easy on the wallet to boot. Serve over rice or as a filling for tacos or burritos.

Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Chef’s Knife, Cutting Board, 2 Forks

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Sauvignon Blanc, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Negra Modelo, Dos Equis, Corona


  • 6 boneless skinless chicken thighs ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 3 cloves of garlic ($2.99/lb)
  • 3 C chicken broth ($3.25/32 oz)
  • 2 limes ($0.33/each)
  • 2 TBSP smoked paprika ($4.50/2.3 oz jar)
  • 2 TBSP dried oregano ($3/1.5 oz)
  • 2 TBSP ground cumin ($3/2.5 oz)
  • 1 TBSP cayenne pepper ($3/2 oz jar)
  • Salt
  • Pepper


  • Preheat your oven to 300°F.
  • Wash and trim your chicken thighs but leave a little fat on for flavor. Cut your onion into quarters, mince the garlic and toss all three  into the Dutch oven.

Cut the onion into slices about 1/4 inch thick.

  • Pour everything else in, halve your limes and wheeze the juice. Stir it all together and pop it in the oven for an hour or so. It’s done when you can pull the thighs apart easily with your forks. Keeping it in the pot, shred the pieces ’til they’re bite sized. ¡Buen provecho!

Squeeze in that citrus.

(There’s nothing else. Seriously, the recipe is that easy.)

One response to “Shredded Lime Chicken

  1. I subbed espazote for the oregano since oddly enough I had run out of oregano and it turned out fantastic!

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