Chicken Carnitas

Ingredients

• 1.36 kg (3 lb)boneless, skinless chicken thighs
• 240 ml (1 cup)chicken stock
• 1 tablespoongarlic salt
• 1 tablespoonchilli powder
• 1 tablespoonground cumin
• 2 teaspoonsdried oregano
• 2 teaspoonsbrown sugar
• 1 teaspoondried basil
• 1 teaspoonground coriander
• 1 teaspoonpaprika
• 2oranges, juiced
• 2, juiced and dividedlimes
• to tastetortillas
• to tastepickled onions
• to tastecoriander leaves
• to tasteavocado
• to tastejalapeños
• to tastelime wedges

Instructions

1. 1

   Choose a method

   For the slow cooker, add the chicken thighs, stock, garlic salt, chilli powder, cumin, oregano, brown sugar, basil, ground coriander, paprika, orange juice and the juice of 1 lime to the cooker. Stir to combine, cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours.

2. 2

   Cook under pressure

   For the Instant Pot, add the chicken thighs, stock, garlic salt, chilli powder, cumin, oregano, brown sugar, basil, ground coriander, paprika, orange juice and the juice of 1 lime. Check that the sealing ring is in place, lock the lid and set the steam-release knob to sealing. Select manual high pressure for 10 minutes; allow about 10 minutes for the pot to reach pressure before the countdown begins. When cooking is finished, let the pressure release naturally for 10 minutes, then release any remaining pressure and open the lid.

3. 3

   Shred the chicken

   Preheat the grill. Use two forks to shred the cooked chicken and spread it in a single layer on a baking tray. Pour 240 ml (1 cup) of the cooking juices over the chicken.

4. 4

   Check the seasoning

   Taste the chicken and, if needed, sprinkle over extra salt.

5. 5

   Crisp and finish

   Place the tray under the grill for about 3–5 minutes, watching closely, until the chicken tips are browned and slightly crisp. Finish with the juice of the remaining lime and serve.

What are chicken carnitas?

Carnitas is a Mexican dish traditionally made by cooking pork until tender, then browning it. This version uses chicken thighs and citrus, with a final spell under the grill to create crisp edges.

The slow cooker and Instant Pot offer two routes to tender meat, while the cooking juices help keep the shredded chicken moist. Serve it in tortillas or alongside the toppings at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 38g protein, 11g carbs, 38g fat.

The chicken supplies most of the protein, while the tortillas contribute much of the carbohydrate. Chicken thighs and avocado are the main sources of fat in a served portion. For a balanced plate, add plenty of toppings and serve with a generous portion of vegetables alongside.

The citrus and spice balance

Citrus: Orange juice and the first lime go into the cooker with the chicken, bringing brightness to the cooking liquid. The second lime is added at the end for a fresher finish.

Seasoning: Garlic salt, chilli powder, cumin, oregano, basil, coriander and paprika give the chicken its savoury, warmly spiced flavour. Brown sugar rounds out the mix.

Why chicken thighs work well

Chicken thighs: Boneless, skinless thighs are easy to shred after cooking and stay juicy through the final grilling step. Keep the pieces in the cooking liquid until they are ready to be shredded.

Cooking juices: Spoon 240 ml (1 cup) over the shredded chicken before grilling. This adds moisture as the surface browns.

Getting crisp edges under the grill

Spread: Arrange the shredded chicken in a single layer on the baking tray so the exposed edges can brown. Avoid piling it up, which can leave the chicken less evenly crisp.

Watch closely: The grilling time is only about 3–5 minutes, and the tips can go from browned to burnt quickly. Stay by the oven and take the tray out once the edges are slightly crisp.

Choosing your cooking schedule

Slow cooker: Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken can be shredded with forks.

Instant Pot: Set high pressure for 10 minutes, then allow a 10-minute natural release before releasing the remaining pressure. The pot also needs about 10 minutes to come to pressure, so allow for that when planning.

Serving the carnitas

Tortillas: Spoon the chicken into tortillas and add pickled onions, coriander leaves, avocado or jalapeños to taste.

On the side: Lime wedges make it easy to add extra citrus at the table. You can also serve the chicken alongside the toppings for everyone to assemble their own portions.

Recipe notes & tips

• Juice the oranges and limes before starting so they are ready to add.
• Keep the chicken in its cooking liquid until you are ready to shred it.
• Spread the shredded chicken out in a single layer before grilling.
• Stay close to the grill during the final 3–5 minutes.
• Taste before adding extra salt, as garlic salt is already in the seasoning.
• Serve the remaining toppings separately so everyone can customise their tortillas.

Variations

• Extra citrus: Add a little more lime at the table for a sharper finish.
• More heat: Serve with extra jalapeños for a spicier portion.
• Tortilla-free: Serve the chicken with avocado and pickled onions instead of tortillas.
• Fresh herbs: Add extra coriander leaves just before serving.
• Milder portions: Leave out the jalapeños at the table.

Common mistakes to avoid

• Skipping the cooking liquid: The shredded chicken can dry out under the grill; pour over 240 ml (1 cup) of the juices first.
• Crowding the tray: A piled-up layer browns less evenly; spread the chicken in a single layer.
• Walking away from the grill: The edges can burn quickly; watch the chicken throughout the 3–5 minutes.
• Releasing pressure straight away: The method calls for a 10-minute natural release before venting the rest.
• Adding extra salt without tasting: Garlic salt is already included; taste the chicken before seasoning further.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot, adding a little reserved cooking liquid if the chicken seems dry.

Frequently asked questions