Description
A straightforward recipe for making flavorful Chicken Al Pastor at home using a simple marinade and grilling or baking methods.
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 salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh pineapple, chopped
- 1 tablespoon vegetable oil
- Corn tortillas, for serving
- Chopped white onion, for topping
- Chopped cilantro, for topping
- Lime wedges, for serving
Instructions
- Place the dried guajillo and ancho chilies in a small saucepan and cover with water. Bring to a boil, then remove from heat and let them soak for 20 minutes until soft. Drain the chilies.
- Combine the soaked chilies, pineapple juice, vinegar, chipotle peppers, achiote paste, garlic, cumin, oregano, cloves, salt, and pepper 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, toss to coat thoroughly, and refrigerate 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 pieces of fresh pineapple. 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 pieces in a single layer on a baking sheet lined with foil. Bake for 20-25 minutes, flipping halfway, until cooked through. For slight charring, broil for the last 2 minutes.
- While the chicken cooks, warm the corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side.
- Chop the cooked chicken into smaller, taco-sized pieces.
- Assemble your tacos by placing the chicken onto the warm tortillas. Top with chopped onion, cilantro, and a squeeze of lime juice.
Notes
- For a smoky flavor when baking, you can add 1/2 teaspoon of liquid smoke to the marinade mixture.
- If you do not have fresh pineapple, you can use canned pineapple chunks, drained well.
- You can substitute chicken breast for thighs, but thighs remain juicier.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Dinner
- Method: Grilling or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 tacos
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 38
- Cholesterol: 110