Description
Make flavorful Chicken Al Pastor at home using this recipe for marinated chicken, suitable for grilling or baking.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 chipotle peppers in adobo sauce
- 1/4 cup achiote paste
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1/2 cup fresh pineapple, chopped
- 1 white onion, sliced
- Corn tortillas, for serving
- Cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Soak the dried guajillo and ancho chilies in hot water for 30 minutes until soft. Drain the chilies.
- Combine the soaked chilies, pineapple juice, vinegar, chipotle peppers, achiote paste, garlic, cumin, oregano, cloves, pepper, and salt in a blender. Blend until completely smooth. This is your marinade.
- Place the cut chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring all pieces are coated. Add the chopped pineapple. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- If grilling: Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers, alternating with slices of onion. Grill for 4-5 minutes per side until cooked through and slightly charred.
- If baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken and pineapple onto a baking sheet. Bake for 20-25 minutes, turning halfway, until the chicken is cooked through. For a charred effect, broil for the last 2 minutes.
- Chop the cooked chicken into smaller pieces if desired.
- Warm the corn tortillas. Serve the Chicken Al Pastor on the tortillas, topped with fresh cilantro and a squeeze of lime juice.
Notes
- For extra flavor when baking, you can roast the pineapple and onion separately before adding them to the tacos.
- If you prefer a less spicy flavor, reduce the number of chipotle peppers used in the marinade.
- Use chicken breast instead of thighs, but reduce the cooking time slightly to prevent drying out.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 5 oz cooked chicken)
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 130