July 21, 2010

Spicy Shredded Chicken

Holy crap.

This chicken was to. die. for.

This post is the first of three posts that involve this chicken (this is the basic recipe).

The other two recipes are for Spicy Chicken Tostadas and Spicy Chicken Tortilla Soup.

I would recommend doubling the recipe, firing up the grill, and making this as soon as possible.

Yummy in my tummy.

Spicy Shredded Chicken
  • 1 lb boneless, skinless chicken breasts
  • Juice of one lime
  • 1/2 cup of beer (I used Steve's open Budweiser)
  • 1/2 cup Zing Zang bloody mary mix*
  • 1 teaspoon good quality cayenne pepper
  • 1 teaspoon good quality chili powder
  • 1/2 teaspoon cumin
  • pinch of oregano
 Preheat your grill to 350 - 400 degrees.

Combine all ingredients in a glass baking dish.

Place on grill (in baking dish), uncovered, and cook until chicken is cooked through, turning occasionally (It took about 20 minutes).

Shred cooked chicken with two forks, tossing it in the juices.

Place chicken (in baking dish still) back on the grill to keep warm and moist until you need it (or so that you don't just eat it right out of the pan).

Printable Recipe

Stay tuned for Spicy Chicken Tostadas, coming soon to a computer near you!

*If you like bloody mary's, this is a great mix (thank you Chad for introducing us to it!). No, I am NOT getting paid to advertise for them, I just love me some bloodies! PS - they have more recipes using Zing Zang on their website.


  1. sounds good - can't wait to try it (even though I'm nervous about putting a glass baking dish on the grill)

  2. Hi Kim! The glass dish on the grill shouldn't be a problem (I use them in the oven at even higher temps), but if you are nervous about it, you could use one of those disposable aluminum pans instead! Let me know how it turns out! :)