Name: Chicken Carnitas (Great pork swap)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 2 lbs boneless skinless chicken thighs; 1 onion, chopped; 4 cloves garlic, minced; 1 tsp cumin; 1/2 tsp oregano; 1/2 tsp chili powder; Juice of 1 orange + 1 lime; 1/2 cup chicken broth; Olive oil (for searing and sautéing)

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This Chicken Carnitas (Great pork swap) recipe offers a lighter, faster alternative to traditional pork carnitas while still delivering rich, meaty flavor and crispy edges. Using tender boneless skinless chicken thighs simmered in a zesty citrus-spiced broth, then baked to crispy perfection, it’s a versatile dish perfect for tacos, bowls, or salads.

Ingredients

2 lbs boneless skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 tsp cumin

1/2 tsp oregano

1/2 tsp chili powder

Juice of 1 orange + 1 lime

1/2 cup chicken broth

Olive oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a drizzle of olive oil in a large pot over medium-high heat. Sear the chicken thighs until they develop a golden crust on both sides, then remove them and set aside.

In the same pot, add the chopped onion and minced garlic, sautéing until softened and fragrant. Stir in the cumin, oregano, and chili powder to toast the spices slightly.

Return the chicken to the pot. Pour in the juice of the orange and lime, along with the chicken broth. Cover and simmer gently for about 30 minutes until the chicken is fully cooked and tender.

Remove the chicken and shred it using two forks. Spread the shredded chicken evenly on a baking sheet.

Bake in a preheated oven at 425°F (220°C) for 15–20 minutes, until crispy edges form on the chicken.

Servings and timing

This recipe serves about 4 people. Preparation and cooking take roughly 50 minutes, including searing, simmering, shredding, and crisping the chicken in the oven.

Variations

For extra heat, I sometimes add a pinch of cayenne or a few chopped jalapeños while cooking the onion and garlic.

If I want more smokiness, smoked paprika can replace chili powder.

Using chicken breast is an option, but thighs stay juicier and crisp up better.

Instead of baking, I sometimes crisp the shredded chicken in a hot skillet with a little oil for more control over the texture.

To keep it paleo or keto-friendly, I serve it over cauliflower rice or wrapped in lettuce leaves.

Storage/reheating

I store leftover chicken carnitas in an airtight container in the fridge for up to 3 days. To reheat, I prefer warming it gently in a skillet to revive some of the crispiness rather than microwaving, which can make it soggy. For longer storage, it freezes well for up to 2 months—just thaw overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs tend to stay moister and develop better crispiness. If using breasts, watch carefully during baking to avoid drying out.

Can I make this recipe in a slow cooker?

Absolutely. You can combine all ingredients except the final crisping step in a slow cooker and cook on low for 4-6 hours. Shred and then crisp under the broiler or in a skillet.

How spicy is this recipe?

It’s mild by default, but you can easily adjust the heat by adding more chili powder or fresh chili peppers.

What can I serve with chicken carnitas?

It’s great in tacos, burrito bowls, salads, or even on top of nachos. I also enjoy it with rice, beans, or roasted vegetables.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, making it a safe option for gluten-sensitive eaters.

Conclusion

This chicken carnitas recipe is a fantastic way to enjoy the flavors of traditional carnitas with less fat and time. The tender, juicy chicken combined with the tangy citrus and warm spices creates a satisfying meal that’s easy to customize and perfect for weeknight dinners. I always keep this recipe in my rotation when I want something flavorful but fuss-free.

Recipe:

Chicken Carnitas (Great pork swap)

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A lighter, faster alternative to traditional pork carnitas using tender boneless skinless chicken thighs simmered in a zesty citrus-spiced broth and baked to crispy perfection, perfect for tacos, bowls, or salads.

Instructions

Heat a drizzle of olive oil in a large pot over medium-high heat. Sear the chicken thighs until they develop a golden crust on both sides, then remove and set aside.
In the same pot, add chopped onion and minced garlic, sauté until softened and fragrant.
Stir in cumin, oregano, and chili powder to toast the spices slightly.
Return chicken to the pot. Pour in the juice of the orange and lime along with chicken broth. Cover and simmer gently for about 30 minutes until chicken is fully cooked and tender.
Remove the chicken and shred it using two forks.
Spread the shredded chicken evenly on a baking sheet.
Bake in a preheated oven at 425°F (220°C) for 15–20 minutes until crispy edges form on the chicken.