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Chicken Al Pastor Recipe

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4.1 from 5 reviews

Chicken Al Pastor is a vibrant and flavorful Mexican-inspired dish featuring tender chicken thighs marinated in a zesty blend of pineapple juice, achiote paste, and spices, then pan-grilled to achieve a deliciously charred exterior. This recipe provides a quick and easy way to enjoy the classic flavors of traditional pork al pastor, using chicken for a lighter twist.

Ingredients

Chicken and Marinade

  • 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

  1. Prepare the Chicken: Slice the chicken thigh fillets into four pieces each and place them into a large bowl to ready them for marination.
  2. Make the Marinade: In a high speed blender or food processor, combine pineapple juice, white vinegar, lime juice, onion, garlic, cumin, oregano, cinnamon, salt, black pepper, achiote paste, and guajillo chili powder. Blend everything until the mixture is smooth and well incorporated to create a flavorful marinade.
  3. Marinate the Chicken: Pour the blended marinade over the chicken pieces. Mix thoroughly ensuring each piece is coated evenly. Cover the bowl and refrigerate for at least 10 minutes, or up to 4 hours for deeper flavor penetration. Bring chicken to room temperature before cooking if chilled.
  4. Cook the Chicken: Heat the olive oil in a non-stick skillet over medium heat. Once hot, spoon some marinade into the pan followed by the chicken pieces. Cook the chicken for about 7 minutes on each side until nicely charred and cooked through.
  5. Add Pineapple and Finish Cooking: Add the pineapple chunks and remaining marinade to the skillet. Toss everything together and cook for an additional 1-2 minutes to warm the pineapple and allow the flavors to meld. Remove from heat and serve immediately.

Notes

  • TO STORE: Transfer leftover cooked chicken to an airtight container or wrap pieces tightly in foil. Refrigerate for 3 to 4 days.
  • TO REHEAT: To prevent drying out, reheat chicken in a 400ºF (204ºC) oven until warmed through, about 15 minutes.

Find it online: https://flavorspath.com/chicken-al-pastor-recipe/