Name: Chicken Carnitas (Quick and Easy Sheet Pan Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: Mexican & Tex-Mex
Ingredients: 1 ½ pounds boneless skinless chicken thighs (see Recipe Notes); ½ yellow onion, thinly sliced; 2 large, juicy oranges, zested and juiced; 2 large, juicy limes, zested and juiced; 3 cloves garlic, finely chopped or grated; 1 medium jalapeno, deseeded as desired and finely chopped; 2 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon ground oregano; 1 ½ teaspoons kosher salt; for serving, as desired: charred white corn tortillas, cilantro lime rice, black beans, sour cream or cashew crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, winter citrus pico de gallo (see blog post above), lime wedges, etc.

Description

Looking for a weeknight dinner win? These Sheet Pan Chicken Carnitas are your new go-to! Tender chicken thighs marinate in a zesty, citrus-infused carnitas sauce, then bake up perfectly juicy and crispy in under 30 minutes. Serve them as chicken carnitas tacos, or pile them onto a rice bowl with all your favorite toppings—either way, you’ll love how quick, flavorful, and versatile this recipe is!

Ingredients

Scale

1 ½ pounds boneless skinless chicken thighs (see Recipe Notes)
½ yellow onion, thinly sliced
2 large, juicy oranges, zested and juiced
2 large, juicy limes, zested and juiced
3 cloves garlic, finely chopped or grated
1 medium jalapeno, deseeded as desired and finely chopped
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground oregano
1 ½ teaspoons kosher salt
for serving, as desired: charred white corn tortillas, cilantro lime rice, black beans, sour cream or cashew crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, winter citrus pico de gallo (see blog post above), lime wedges, etc.

Instructions

Marinate the chicken: Add the orange zest and juice, lime zest and juice, garlic, jalapeno, olive oil, cumin, oregano and kosher salt to a large bowl. Whisk to combine. Add in the chicken thighs and yellow onion. Toss to combine. Set aside to marinate for at least 20 minutes or marinate in the refrigerator (covered) for up to 8 hours.
Preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.
Bake the chicken: Transfer the marinated chicken and onions to the prepared baking sheet, draining and discarding any excess marinade. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven to shred, and meanwhile preheat the broiler.
Shred the chicken carnitas: Carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer and let the paddle attachment do the work for you (I swear this works!). Transfer the shredded chicken back onto the baking sheet.
Broil for crispy chicken carnitas: Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the chicken carnitas are browned and slightly crisp.
Serve: Place the crispy chicken carnitas in tortillas for tacos or a bowl with rice and beans for burrito bowls, finishing with your favorite taco night toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!

Notes

Can I use boneless, skinless chicken breasts instead? Yes. I prefer thighs since they’re flavorful and stay really nice and juicy through roasting + broiling, but you can swap them out with breasts if you prefer. Either pound the breasts out flat or cut them in half lengthwise (butterflied) to ensure they roast up evenly. Skip broiling (Step 5), as the breast meat will dry out.
Storage and freezing: Leftover chicken carnitas will keep, stored in an airtight container in the refrigerator, for up to 4 days. It’s also a wonderful freezer staple since you can easily thaw it out and use it on tacos, nachos, taco salads, burrito bowls, etc. for an easy dinner down the road. To freeze, transfer cooled chicken carnitas to a freezer bag or container. Freeze for up to 3 months. Defrost by placing in the refrigerator overnight to thaw, or by submerging the freezer bag/container in room temp water for 20-25 minutes.
10-Minute Meal Prep: Nearly all of the active prep work for this sheet pan chicken comes from prepping the marinade. Whisk it up in advance to get a head start on your chicken carnitas – it’ll take 10 minutes, tops:
- Thinly slice ½ yellow onion, storing in an airtight container in the refrigerator for up to 5 days.
- Prep the marinade according to Step 1 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make carnitas, all you have to do is toss the chicken into the marinade – so easy! Marinate for at least 20 minutes or marinate in the refrigerator (covered) for up to 8 hours.