Go Back

Chicken Al Pastor

Chicken al pastor recipe brings the vibrant flavors of Mexican street food right to your kitchen, combining tender marinated chicken with smoky chilies, tangy pineapple, and warm spices. This dish delivers authentic taco shop taste without the need for a vertical spit, making it perfect for weeknight dinners or weekend gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 3 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 cup fresh pineapple roughly chopped
  • 4 cloves garlic peeled
  • 1/4 cup white vinegar
  • 3 tablespoons achiote paste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
For the Chicken
  • 2.5 pounds boneless skinless chicken thighs
  • 1 cup fresh pineapple chunks for grilling
  • 1/2 white onion cut into wedges
For Serving
  • 12 small corn tortillas
  • Fresh cilantro chopped
  • White onion finely diced
  • Lime wedges
  • Your favorite salsa

Equipment

  • Blender or food processor
  • Large mixing bowl
  • Grill, grill pan, or large skillet
  • Tongs
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Plastic wrap or large resealable bag

Method
 

  1. Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes until fragrant, flipping them once.
  2. Transfer the toasted chilies to a bowl and cover them with hot water for 15 minutes until softened.
  3. Drain the softened chilies and add them to your blender along with the pineapple, garlic, vinegar, achiote paste, cumin, oregano, smoked paprika, cinnamon, orange juice, vegetable oil, salt, and pepper. Blend on high speed for 60 to 90 seconds until you have a completely smooth paste with no chunks remaining.
  4. Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them. Massage the marinade into every piece of chicken, making sure each thigh is completely coated.
  5. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours or up to 24 hours.
  6. Preheat your grill to medium-high heat, around 400 degrees Fahrenheit, or heat a large cast-iron skillet or grill pan over medium-high heat.
  7. Place the pineapple chunks and onion wedges on the grill or in the skillet. Cook them for 3 to 4 minutes per side until they develop nice char marks and caramelize. Set them aside once they're done.
  8. Remove the chicken from the marinade, letting excess drip off, and place the thighs on the grill or in the skillet. Cook for 6 to 7 minutes on the first side without moving them so they develop a good char.
  9. Flip the chicken and cook for another 6 to 7 minutes until the internal temperature reaches 165 degrees Fahrenheit.
  10. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
  11. Chop the chicken into small, bite-sized pieces. Chop the grilled pineapple into smaller chunks as well.
  12. Warm your corn tortillas on the grill or in a dry skillet for about 30 seconds per side until they're pliable and slightly charred.
  13. Fill each tortilla with the chopped chicken, add some grilled pineapple and onion, then top with fresh cilantro, diced white onion, and a squeeze of lime. Serve immediately while everything is hot.

Notes

Don't skip toasting the dried chilies. Those two minutes in a dry pan transform their flavor from flat to complex. Let your grill or pan get properly hot before adding the chicken for the best char. Save a few tablespoons of the marinade before adding the raw chicken, then simmer it in a small pot for 5 minutes. Drizzle this cooked marinade over your assembled tacos for an extra punch of flavor. Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.