Shredded Honey Lime Chicken makes ultra-flavorful tacos, enchiladas, burritos, and more! Simply shred a moist rotisserie chicken and toss it in a quick, tasty sauce made with honey, lime, and simple seasonings. In under 15 minutes you have an easy weeknight dinner that is also great for meal prep or the freezer.
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Have you ever had one of those nights where you forgot to plan dinner… and you’re just realizing it at 5:00 pm? THIS recipe is for just such an occasion. It is literally the easiest way to make knock-your-socks-off tacos, enchiladas, or Mexican bowls. And although it will taste like you spent hours in the kitchen, in reality it will only take about 15 minutes. (Really!)
If you have any leftovers, try these Corn Tortilla Quesadillas. It's a 15 minute dinner that's so simple, but so very delicious!
This recipe was inspired by the chicken in Carlsbad Cravings Honey Lime Salsa Verde Chicken Enchiladas, but we changed up the amounts and added extra lime. Using a rotisserie chicken makes it extra easy, but it’s also a great way to use up other shredded chicken you have on hand. This is also one of my go-to recipes for weekly meal prep or freezing ahead!
🍯 Ingredients
Rotisserie chicken: This is the easiest option, but you can also buy chicken pre-shredded, or cook and shred chicken breasts yourself.
Honey: Adds sweet flavor without being overpowering.
Lime juice and zest: Tonsss of fresh, tangy flavor to complement the honey.
Chili powder: This is one of the main flavor components.
Onion powder: Great way to add onion flavor without the hassle of onions.
Garlic powder: Again, a simple way to add garlic flavor without fresh garlic.
Chipotle powder: Adds a bit of welcome spice.
Smoked paprika: Use smoked paprika specifically, not just regular paprika. It definitely adds a different layer of flavor.
Cumin: A little goes a long way, so we won’t use much.
Salt: Kosher is best.
Pepper: Black ground pepper.
🔪 Instructions
Start by shredding the rotisserie chicken. My favorite way to do this is by removing large chunks of chicken and pulling it apart with two forks. Pro tip: shred the chicken while it is still warm! It is so much easier that way.
Next, combine the sauce ingredients in a bowl and whisk well. Pour the sauce over the shredded chicken and stir to combine. And that’s it! The chicken can be warmed on the stove in a skillet, in the microwave, or in the oven. See the How to Serve section below for ideas on how to use the shredded chicken.
👨👩👧👦 For a crowd
If you are serving this to a crowd, just double or triple the recipe based on how much chicken you need. 6 cups of shredded chicken (which is about 1 large, 3 pound rotisserie chicken) usually serves 6-8 people. Of course, this depends on how you use the chicken (i.e. tacos, enchiladas, etc).
My favorite way to serve this to a crowd is in enchiladas, because I can make and freeze them ahead and bake them off when company comes over. Last time I made this chicken, two recipes (12 cups of shredded chicken) made enough enchiladas for about 15 people.
🌮 How to serve
There are several great uses for Shredded Honey Lime Chicken. My absolute favorite is in enchiladas with green sauce (red sauce is good too!). They also make great tacos, burritos, Mexican bowls, and Mexican salads.
🐔 Alternatives
If you don’t have a rotisserie chicken on hand, you can always buy chicken pre-shredded. Most grocery stores sell shredded chicken in the refrigerator or freezer section, although I find that it is usually pricier than buying a rotisserie chicken from Sam’s Club or Costco. Another option is to bake some chicken breasts seasoned with salt and pepper and shred them yourself.
🙋 Questions and Answers
Yes, this chicken freezes well! Sometimes I prepare it into enchiladas or burritos and freeze them ready-to-go. Other times I freeze 1-2 portion sizes in zipper bags that I can pull out for a quick lunch. And other times I freeze a whole recipe of chicken in a zipper bag and pull it out for a full family meal. It can be frozen up to 4 months.
This is a fast and easy recipe to make on the weekend and have on hand all week long. Make it according to the instructions, then store in an air-tight container (individual portions or one large container) in the fridge. Then pull out what you need each day to make salads, Mexican bowls, or tacos!
First and foremost, start with a warm chicken. It always shreds easier when it is warm. My favorite method is to use two forks. Use one to hold a chunk of chicken on the cutting board while using the second fork to pull the meat into shreds.
Shredded chicken will stay good in the fridge for 4-5 days.
📖 Other recipes with rotisserie chicken
- Easy Chicken Tinga Tacos - Shred some chicken, toss it in a simple tinga sauce, and voila! You have delicious tacos in no time!
- Chicken Tortilla Soup - An easy, flavorful, and healthy soup that never fails to satisfy on a chilly night.
- Greek Quinoa Salad Bowl - A healthy and refreshing dish that can easily be made into a full meal by adding chopped or shredded rotisserie chicken.
👨🏼🍳 Tips & Tricks
- Use fresh limes for the juice and zest. I promise it tastes 1000% better than the bottled juice at the store.
- Shred the chicken while it is still warm. Saves you some hassle and time!
- Remove the skin before shredding the chicken. It doesn’t shred well and tends to fall right off the chicken, so not the best in this recipe.
👋 Connect with us!
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📋 Recipe
Shredded Honey Lime Chicken
Ingredients
- 1 3lb rotisserie chicken or 6 cups shredded chicken
- ½ cup honey
- ⅔ cup lime juice
- 1 teaspoon lime zest from 1 lime
- 1½ tablespoon chili powder
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ¼ teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Using two forks, shred the rotisserie chicken evenly. Place in a medium bowl and set aside.
- In a small bowl, whisk together all the remaining ingredients. Pour sauce over the shredded chicken and stir until chicken is evenly coated.
- Use chicken in tacos, enchiladas, burritos, or Mexican bowls. Store in the fridge for 4-5 days in an airtight container or freeze up to 4 months.
Notes
- Use fresh limes for the juice and zest. I promise it tastes 1000% better than the bottled juice at the store.
- Shred the chicken while it is still warm. Saves you some hassle and time!
- Remove the skin before shredding the chicken. It doesn’t shred well and tends to fall right off the chicken, so not the best in this recipe.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Wendy says
What is the best way to reheat when preparing ahead of time and cooking for a crowd? I don’t want to overcook in the microwave or dry it out in the oven.
Danielle says
Hi! If I was going to do make this ahead and reheat I would do it in a slow cooker. The slow cooker is a naturally moist environment so that should keep it from drying out. I would put a few extra tablespoons of liquid in with the chicken and reheat it on low. The only concern is that the condensation from the lid would water down the honey lime sauce. If it starts to get to liquidy, just place a towel between the lid and the crock so that the towel catches any liquid dripping off the lid. I hope that makes sense. Please feel free to ask for clarification if it doesn't. If you have a moment I would love to hear how it turned out. Enjoy!
Mel says
This was the easiest Mexican chicken I’ve ever made. Loved the rotisserie chicken idea. I put mine in green enchiladas and they were ALL eaten!
Misty says
So happy that you liked it!
Kimberly A Jones says
Man, do I need easy weeknight dinner prep. I will be making this one THIS WEEK. Thanks!
Misty says
Hope you love it! Easy meals are a real lifesaver!