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Chicken al pastor is an almost-addictive Mexican-inspired dish. Featuring charred chicken thighs that have been marinated in a pineapple and chili marinade, it’s a flavor-packed protein that everyone will love!
Looking for more Mexican chicken recipes? Try chicken fajitas, chicken tinga, and pollo asado.
Searching for something exciting to make for dinner tonight? Look no further than my chicken al pastor recipe! This smoky, fruity, zesty, and slightly spicy meal combines marinated and seared chicken thighs with caramelized pineapple chunks.
Inspired by my Al pastor, this version mimics the classic but swaps it out for chicken. Oh, and it is a copycat of the popular Chipotle Al pastor chicken!
Table of Contents
Why I love this recipe
- So much flavor. This recipe celebrates the best of Mexican flavors, with fruity and vibrant pineapple, smoky achiote paste, and guajillo powder being the stars of the marinade. These ingredients, along with a handful of others, work together to infuse the chicken thighs.
- Better than Chipotle. Seriously, I’m a Chipotle fiend, and this is so much more delicious…and cheaper!
- 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. Making chicken al pastor with boneless chicken thighs gives you a juicy and flavorful dinner that cooks in less than 20 minutes. Chicken breasts do not work as well because they tend to dry out quicker.
- Pineapple juice. A key ingredient in a chicken pastor, pineapple juice adds a tropical tang to every bite. You can use orange juice if that’s all you have at home.
- 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. 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. It should also be available at well-stocked grocery stores, Mexican markets, or online. If you can’t find it, use ancho chili powder or chipotle chili powder instead.
- Pineapple chunks. The pineapple chunks are caramelized in the skillet at the end to give the bites of chicken or al pastor tacos an irresistible juicy and fruity flavor.
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. Enjoy!
What to serve with this
One of the best ways to serve pollo al pastor is in tacos, burrito bowls, quesadillas, and burritos.
I often serve chicken thighs as the main protein for dinner, with Mexican-inspired sides, like Mexican rice, refried beans, salsa, and guacamole.
Arman’s recipe tips
- Let the chicken come down to room temperature before cooking. This helps it cook evenly!
- 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.
- Not in the mood for chicken? This recipe works just as well with pork! You can use boneless pork shoulder (same as carnitas) to make pork al pastor instead.
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 recommend marinating the boneless chicken thighs in the al pastor marinade for a minimum of 4 hours or up to 12 hours for the best results.
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.
More Mexican dinners to try
- Pollo Asado
- 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
- 100 mls pineapple juice
- 25 mls 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 all the ingredients, except for the chicken and the pineapple pieces.
- 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.
- 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 April 2024
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