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My homemade chicken Al Pastor recipe tastes EVEN better than Chipotle and comes together in no time. It’s packed with SO much flavor.
Looking for more Mexican chicken recipes? Try my chicken tinga and pollo asado next.
I am slightly obsessed with Chipotle, so when they launched the new chicken al pastor, I was first in line to sample it. It was incredibly delicious, but also a dish that I felt confident recreating at home for my family.
Well, friends, Inspired by my pork al pastor, my version has all the smoky and zesty flavors you’d expect and much more. I daresay even the biggest Chipotle fan would prefer mine over takeout!
What is chicken al pastor?
Chicken al pastor is a Mexican-inspired dish where chicken is marinated in a blend of chili peppers, pineapple, achiote, and spices, then cooked until caramelized and juicy.
Table of Contents
Why I love this recipe
- So much flavor. This dish is famous for tickling all the senses- sweet, smoky, and just the right amount of spice.
- Surprisingly easy! All you need to do is blend the marinade ingredients, let the chicken soak in the flavors, and quickly cook the chicken in a skillet on the stove! It’s one of the reasons why I make this so often for my family.
- So versatile. I like to use the chicken for tacos (hello, Taco Tuesday), but it’s also great in burrito bowls, quesadillas, and more!
★★★★★ REVIEW
“This recipe seriously tastes like Chipotle’s Pollo Al Pastor, but with so much flavor. I love how easy it is to make at home.” – Rhonda
Ingredients needed
- Chicken thighs. I tested this recipe with both thighs and breasts and found that chicken thighs just held onto the flavor so much better. Opt for skinless and boneless thigh fillets.
- Pineapple juice AND pineapple. A key ingredient in any chicken pastor, pineapple juice adds a tropical tang to every bite and the chucks of pineapple add sweetness. My secret trick is to use the juice from canned pineapple so you kill two birds with one stone.
- White vinegar. This helps balance the sweetness of the pineapple juice.
- Lime juice. The acidity helps break down and tenderize the meat.
- Onion and garlic. For a savory flavor in the marinade.
- Dry seasonings. I’m using cumin, oregano, and cinnamon.
- Salt and pepper. To taste.
- Achiote paste. This paste is made from crushed annatto seeds, aromatics, orange juice, and seasonings. It should be available at well-stocked grocery stores, Mexican markets, or online.
- Guajillo chili powder. Made from dried and crushed Guajillo peppers, this fruity and earthy chili powder is much milder than chipotle chili powder. Like the achiote paste, any mainstream grocery store stocks it. If you can’t find it, just use a mix of taco seasoning and ground chili powder.
How to make chicken al pastor
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the al pastor marinade. Blend the pineapple juice, vinegar, lime juice, onion, garlic, cumin, oregano, cinnamon, salt, pepper, achiote pasta, and guajillo powder together until smooth.
Step 2- Marinate the chicken. Pour the marinade over the chicken thighs in a large shallow dish or ziplock bag. Cover the bowl or seal the bag and transfer the marinating chicken to the fridge.
Step 3- Sear. Heat some oil in a non-stick skillet over medium-high heat. Add a few spoonfuls of the marinade to the skillet, followed by the chicken thighs. Sear on both sides until charred, then add the pineapple and excess sauce. Toss everything together, then serve.
Arman’s recipe tips
- Let the chicken come down to room temperature before cooking. This helps it cook evenly!
- You’ll know the chicken is fully cooked by checking the internal temperature and making sure it is 165F using a food thermometer.
- Cook the chicken thigh pieces in a single layer in the skillet to help them develop a nice char on the outside.
- Let the chicken rest off of the heat for 5 to 10 minutes after cooking. This way, the juices will redistribute back into the meat, giving you more flavorful and juicier chicken.
Storage instructions
To store: Transfer the leftover cooked chicken to an airtight container or wrap the pieces in foil. Store in the fridge for 3 to 4 days.
To reheat: To prevent the pieces from drying out, reheat the chicken in a 400ºF oven until it’s warmed through (about 15 minutes).
Frequently asked questions
I find 10 minutes to be sufficient in terms of flavor, but if you have the time, 4-12 hours is preferred.
Yes, you can grill the chicken instead of pan-searing. After it’s done marinating, thread the chicken thigh pieces onto skewers with pineapple wedges. Grill over medium-high heat for about 5 minutes per side or until they’re charred to your liking. Let the pieces rest for a few minutes before serving them in tortillas with your favorite toppings.
My chicken al pastor is actually a dish I don’t recommend freezing to enjoy later. In testing, I found the chicken just didn’t thaw well and the flavor of the sauce wasn’t pronounced as much.
More Mexican dinners to try
- Carne Guisada
- Quesabirria Tacos
- Mexican Soup
- Shrimp Fajitas
- Beef barbacoa
- Or any of these Mexican recipes
Chicken Al Pastor
Video
Ingredients
- 1 1/2 pounds chicken thighs cut into quarters
- 6 1/2 tablespoons pineapple juice
- 1 tablespoon + 1 teaspoon white vinegar
- 1 tablespoon lime juice
- 1/2 large onion coarsely chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1 tablespoon achiote paste
- 2 tablespoons guajillo chili powder
- 1/2 cup pineapple chunks
- 1 tablespoon olive oil
Instructions
- Slice the chicken thigh fillets into four pieces and place them in a bowl.
- In a high speed blender or food processor, add the pineapple juice, white vinegar, lime juice, onion, garlic, cumin, oregano, cinnamon, salt, pepper, achiote paste, and guajillo chili powder. Blend until smooth.
- Pour the marinade over the chicken thigh pieces and mix together. Cover the bowl and refrigerate it for at least 10 minutes or up to four hours.
- If chilled, bring the marinated chicken to room temperature before cooking.
- Add olive oil to a non-stick skillet and place over medium heat. Once hot, add a few spoonfuls of the marinade, then add the chicken thigh pieces. Grill for 7 minutes per side, or until charred.
- Add the pineapple and the remaining marinade and toss everything until combined. Cook for another minutes before removing from the heat and serving immediately.
Notes
Nutrition
Originally published July 2023, updated and republished October 2024
Good recipe. I like this kind of chicken.
Could I also use other chicken parts besides thighs?
Can i substitute chicken breasts for thighs?
Yes, you can!
I’m thinking of cutting the salt to a ¼t and tossing in some shrimp to broil. What do you think?
You could try!
Can I marinate bone in chicken thighs and put it on the grill? Would the flavors still be there?
Yes absolutely!
Can you freeze it if you have leftovers? If so, how long can you leave in the freezer? Thanks!
Yes! I wouldn’t recommend more than 6 months 🙂
Tastes absolutely amazing! Easy to make with nothing fiddly and just one pan. L❤️VE IT
This chicken has so much flavor and is absolutely delicious! I made it for dinner tonight and was amazed at how good it came out. It was also easy to make and didn’t take long at all. The chicken comes out perfectly tender and juicy. This recipe is definitely going to be in my weekly dinner rotation from now on!
So easy and so yummy. It now has its place in taco Tuesday rotation. Husband is such a big fan
Would make again!
It’s so tasty!!
i love 💕 to eat califlower rice recipes