Shredded Chicken Barbacoa

This flavorful shredded chicken has been a staple in my house for taco night for years!! 

I usually double this recipe then use it throughout the week for so many things!

✔️ Put it on salads

✔️ Use it in soups

✔️ Throw it in a stir fry

✔️ Make chicken nachos 

✔️ Heat it up for breakfast and top it with a sunny side up egg. 

You can get several meals out of this one recipe so it’s a great meal prep item to have in your fridge. 

Usually a Barbacoa dish is a slow cooked meat (usually beef or lamb), but I’ve adapted the typical barbacoa flavors to pair with chicken thighs and the result is a juicy and tender chicken that will surely become a staple in your house as well. 

The chicken simmers in the marinade for about an hour so plan your time accordingly. This is necessary for the chicken to absorb all the flavors and be fall-apart tender for shredding. Trust me, don’t rush this step! 

Ingredients:

8-12 chicken thighs 

1 cup chicken broth

1 tbsp vinegar

4 cloves garlic

1 tsp cumin

1 tsp dried oregano

1 tbsp honey 

1 tsp chili flake

1 tsp salt

1/2 tsp pepper 

Directions:

1. Preheat the oven to 350F°.

2. Place chicken thighs on a baking tray and bake for 20 minutes until cooked, the internal temperature should be 165F°. 

3. Place all the other ingredients in a blender and blend on high to create the marinade. 

4. Pour the marinade in a Dutch oven ceramic pot on the stove on medium heat. 

5. When chicken is done cooking, transfer it to the pot and let it simmer in the marinade on low heat for an hour.

6. After an hour, remove the chicken to a cutting board and shred it using two forks. Transfer the shredded chicken back to the pot, give it a good stir and enjoy!