Chicken al pastor is an almost-addictive Mexican-inspired dish. Featuring charred chicken thighs marinated in a pineapple and chili marinade, it’s a flavor-packed protein that everyone adores! Watch the video below to see how I make them in my kitchen!
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.
Video
Notes
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).