Chicken Al Pastor

My homemade chicken Al Pastor recipe tastes EVEN better than Chipotle and comes together in no time. It's packed with SO much flavor. Watch the video below to see how I make them in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 222kcal

Author Arman Liew

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.

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).

Nutrition