Chicken Carnitas
These chicken carnitas are juicy, citrusy, and crisp around the edges after a quick trip under the broiler. Pile the shredded chicken into tacos, rice bowls, salads, or meal-prep containers.
- Total time
- 80 min
- Yield
- 6 servings, about 2/3 cup chicken each
- Difficulty
- Easy
Prep 15mCook 65mMexican-InspiredMain Course
Carnitas are traditionally made with pork, slowly cooked until tender and then crisped. This chicken version borrows that same idea: cook the meat in a bright citrus braise, shred it, then broil it until the tips turn golden.
Boneless, skinless chicken thighs are the right cut here. They stay moist, shred easily, and have enough flavor to stand up to orange, lime, cumin, garlic, and oregano.
Use the finished chicken for tacos with warm corn tortillas, spoon it over rice, tuck it into burritos, or serve it with beans and a crunchy slaw.
01What you'll need
Ingredients
14 items · 6 servings, about 2/3 cup chicken each
- 2 pounds boneless, skinless chicken thighs, trimmed of large pieces of fat
- 1 cup orange juice
- 1/4 cup fresh lime juice
- 1/2 cup low-sodium chicken broth
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced, optional
- 1 1/2 teaspoons Diamond Crystal kosher salt, or 3/4 teaspoon fine sea salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon avocado oil or another neutral high-heat oil
02How to make it
Step-by-step
1. Combine the braising liquid
In a large Dutch oven or heavy pot, stir together the orange juice, lime juice, chicken broth, onion, garlic, jalapeño if using, salt, cumin, oregano, chili powder, and black pepper. Add the bay leaf.
2. Add the chicken
Nestle the chicken thighs into the liquid in a single layer as much as possible. Turn them once so they are coated with the seasonings.
3. Simmer until tender
Set the pot over medium-high heat and bring the liquid to a gentle boil. Reduce the heat to low, cover, and simmer for 35 to 45 minutes, until the chicken is very tender and pulls apart easily with two forks.
4. Shred the chicken
Transfer the chicken to a cutting board or shallow bowl. Discard the bay leaf. Use two forks to shred the chicken into bite-size pieces.
5. Reduce the juices
Bring the liquid left in the pot to a steady simmer over medium-high heat. Cook uncovered for 8 to 12 minutes, stirring now and then, until it reduces to about 1 cup and tastes concentrated. Reducing means simmering liquid so some water evaporates and the flavor gets stronger.
6. Toss with oil
Return the shredded chicken to the pot. Add the avocado oil and toss until the chicken is glossy and well coated with the reduced juices.
7. Broil until crisp
Heat the broiler. Spread the chicken on a rimmed baking sheet in an even layer. Broil 4 to 7 minutes, watching closely, until the edges are browned and crisp in spots. Stir once if you want more crispy pieces throughout.
8. Serve warm
Taste and adjust with a squeeze of lime or a pinch of salt if needed. Serve in tacos, burrito bowls, salads, nachos, or alongside beans and rice.
03From our kitchen
Cook's tips
- Make-ahead: Cook and shred the chicken up to 3 days ahead. Store it with the reduced juices, then broil just before serving so the edges crisp instead of drying out.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water, then let the edges brown.
- Freezing: Freeze the cooked chicken with its juices for up to 3 months. Thaw overnight in the refrigerator before reheating and crisping.
- Chicken swap: Boneless, skinless chicken breasts can be used, but they cook faster and are leaner. Start checking at 25 minutes and avoid boiling hard, which can make them dry.
- No broiler: Crisp the shredded chicken in a large skillet over medium-high heat. Let it sit undisturbed for a few minutes at a time so browned edges can form.
- Serving ideas: Try warm corn tortillas, chopped onion, cilantro, avocado, pickled onions, shredded cabbage, or a simple lime crema. These add-ins are not included in the nutrition estimate.
Cook's note
Nutrition is calculated for the chicken carnitas only, divided into 6 servings. Tortillas, rice, beans, cheese, sauces, and toppings are not included. Sodium is based on 1 1/2 teaspoons Diamond Crystal kosher salt; using another salt can change the sodium level.
04Frequently asked
Questions & answers
Can I make chicken carnitas in a slow cooker?
Yes. Add everything except the oil to a slow cooker and cook on low for 4 to 5 hours, or until the chicken shreds easily. Reduce the cooking liquid in a saucepan on the stove, toss with the shredded chicken and oil, then broil to crisp.
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier. If using breasts, check early and remove them as soon as they shred easily. Overcooked chicken breast can become stringy and dry.
Are chicken carnitas spicy?
This version is mild to medium, depending on the jalapeño and chili powder. For less heat, skip the jalapeño. For more heat, leave in some jalapeño seeds or add a pinch of cayenne.
Why did my chicken not get crispy?
It may have been too wet or spread too thick on the pan. Reduce the juices until concentrated, use a rimmed baking sheet, spread the chicken in a thin layer, and broil close to the heat while watching carefully.
What should I serve with chicken carnitas?
They are great in corn tortillas with onion and cilantro, over rice with black beans, on a salad with avocado, or tucked into quesadillas. Add something fresh and acidic, like lime juice or pickled onions, to balance the rich chicken.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 2/3 cup chicken each
Amount per serving
% Daily Value*
- Total Fat9 g
- 12%
- Saturated Fat2 g
- 10%
- Cholesterol142 mg
- 47%
- Sodium438 mg
- 19%
- Total Carbohydrate9 g
- 3%
- Dietary Fiber1 g
- 4%
- Total Sugars5 g
- Protein31 g
- 62%
- Vitamin D0.2 mcg
- 1%
- Calcium34 mg
- 3%
- Iron2.2 mg
- 12%
- Potassium526 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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