Chicken al Pastor
Take your Taco Tuesdays to a whole new tasty level with our sweet, smoky, and citrusy Chicken al Pastor recipe! Marinate it the night before, and then it’s only 20 minutes to cook!
Your Mexican menus will never be the same once you try Chicken al Pastor! Boneless, skinless thighs with slices of sweet onion and pineapple are bathed in a bright red marinade of chipotle peppers, cilantro, oregano, cumin, garlic, fresh-squeezed oranges, brown sugar, achiote paste, and ancho chili powder. This brilliant blend is oven-baked to a delectable, caramelized finish for the best tacos, nachos, or burritos ever! I tested both chicken breasts and thighs and found that the thighs stayed juicier. They were the clear winner for me.
Table of contents
The Mouthwatering Marinade is a Mexican Masterpiece!
A rich, earthy marinade is the crown on this King of Mexican recipes! Made in just a minute with 12 simple ingredients and a blender, our sweet & spicy sauce brings the signature flavor and bold red color to your chicken al pastor! The boneless thighs soak in this simple marinade before being oven-roasted to a rich red color and a tender, caramelized texture.
Pineapple is a great tenderizer for meat because of its enzymes. However, when it’s added to a marinade, you can only marinate it for 4-6 hours, or you risk the meat becoming mushy. I found that keeping the pineapple out of the marinade but adding it just before cooking delivered the best results.
Other Recipes to Serve with Chicken al Pastor!
- Skip the tortillas and serve Chicken al Pastor on our easy, homemade Taco Fry Bread that’s crispy outside, soft and warm inside.
- Mexican Street Corn is a scrumptious yet simple recipe created by a spectacular blend of sweet and spicy flavors!
Ingredients
- Chicken thighs: Thighs have the best texture; chicken breasts can work, but you’ll reduce the cooking time.
- Anchiote paste: Find it in the ethnic aisle of the grocery store or a Mexican market. If it’s unavailable, substitute with 2 1/2 teaspoons of sweet paprika and 1/2 teaspoon of cumin. The color will be slightly different.
- Pineapple: Fresh or canned chunks both work just fine.
How to Make Chicken al Pastor
STEP ONE: You’ll start by blending all the marinade ingredients, then topping the chicken with them. The chicken needs to marinate for at least 4 hours, but overnight is best.
STEP TWO: When it’s time to cook, make sure that the oven is preheated. Add the pineapple, spreading it around and on top of the chicken. Be sure that the chicken is spread out. If it’s overcrowded, it will steam, and we don’t want that.
STEP THREE: Bake for 15-18 minutes, until the chicken reaches an internal temperature of 165°F. When you start to broil the chicken, don’t walk away. You want to watch it closely so that it doesn’t burn.
Tips for Success
- Chicken thighs have the best flavor and texture for al Pastor, but chicken breasts can also be delicious!
- Let the chicken marinate in the sauce for at least 4 hours before roasting in the oven.
- Make sure your baking pan has a small lip to keep the marinade on the tray.
- Canned chunky pineapple is just fine for this recipe.
- Sprinkle a little brown sugar over the pineapple before oven-baking for added sweetness!
- You can also make this recipe in a large skillet instead of the oven.
- Spread the chicken out on the pan; if it’s crowded, it will prevent browning.
- After cooking, allow the meat to rest for 5-10 minutes before shredding or thinly-slicing. This allows the juices to redistribute.
What is Achiote Paste?
Achiote pasta is a common ingredient in Central and South American cuisines! Anchiote is made from ground annatto seeds and has a rich, earthy taste and a bright red color. Achiote also comes as a ground seasoning and a paste, and can easily be found at your local Mexican market or in |the ethnic section of your grocery store.
What Does al Pastor Mean?
Chicken al pastor, literally translated, means “shepherd style”. It’s a Mexican dish inspired by Lebanese shawarma. The meat (pork, chicken, lamb, etc.) is marinated in a blend of chilies and spices and roasted with onion and pineapple, giving it a distinctive reddish-orange color and a sweet, savory flavor. Chicken al Pastor is super tender and tasty, making it perfect as a taco filling or nacho topping.
Chicken al Pastor
Ingredients
Marinade
- ½ cup orange juice freshly squeezed (about 2 oranges)
- 3 chipotle peppers in adobo
- 4 cloves garlic minced
- 2 tablespoons cilantro
- 2 tablespoons light brown sugar
- 1 tablespoon olive oil
- 1 tablespoon achiote paste
- 1 tablespoon apple cider vinegar
- ½ tablespoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
Chicken
- 1 pound boneless skinless chicken thighs
- 1 small yellow onion peeled and thinly sliced
- 2 tablespoons olive oil
- 1 cup pineapple cut into ½-inch pieces
Tacos
- 8 corn tortillas lightly toasted
- ½ small white onion peeled and diced
- Fresh cilantro finely chopped
- 8 lime wedges for squeezing
Instructions
- Add 1/2 cup orange juice, 3 chipotle peppers, 4 cloves garlic, 2 tablespoons cilantro, 2 tablespoons light brown sugar, 1 tablespoon olive oil, 1 tablespoon achiote paste, 1 tablespoon apple cider vinegar, 1/2 tablespoon ancho chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano to a food processor bowl. Cover and pulse until well blended.
- Add 1 pound boneless skinless chicken thighs to a large mixing bowl or baking dish. Pour the marinade over the chicken. Spread 1 small yellow onion cut into slices, over the chicken and mix to combine.
- Cover the bowl/dish with plastic wrap and marinate in the fridge for 4 hours to overnight.
- When you're ready to cook, preheat the oven to 425 degrees F. Drizzle 2 tablespoons olive oil over a baking sheet.
- Place the chicken and onions onto the prepared pan. Add 1 cup pineapple to the marinade still in the bowl. Toss the pineapple to coat and then arrange it over the chicken.
- Bake for 15-18 minutes or until the chicken is cooked through to an internal temperature of 165 degrees F. Then broil for 1-2 minutes.
- Remove from the oven. Transfer the chicken to a cutting board and chop. Serve warm in corn tortillas with pineapple, chopped onion, and cilantro if desired.
Notes
Nutrition
Other South-of-the-Border Inspired Recipes!
- Mexican Chicken Empanadas
- Cheesy Baked Beef Taquitos
- Sheet Pan Shrimp Fajitas
- Cowboy Nacho Bites
- Easy Chicken Enchiladas
- Cheesy BBQ Chicken Quesadillas
Storage and Reheating
- Store: Keep it in an airtight container in the fridge for 3-4 days.
- Freeze – You can freeze the cooked chicken for 3-4 months, but leave out the pineapple for the best texture.
- Reheat – Warm thawed chicken on a baking sheet in a 400-degree oven until it’s hot. This helps keep the edges caramelized. You may want to start with a loose foil tent until just before it’s fully warmed up to avoid drying out.
FAQ
If you can marinate overnight, you’ll get the best results; if not, marinate for at least 4 hours.
Yes. Preheat your grill to medium-high heat. Allow the excess marinade to drip off before putting it on the grill to get a good sear. Grill directly over the flames for 5-7 minutes. Do not look away; the sugar in the marinade can burn. If the chicken hasn’t reached 165 degrees, move it to indirect heat and allow it to finish grilling.
Yes, you can freeze the cooked chicken for 3-4 months. When ready to eat, allow it to thaw overnight in the fridge. Warm it on a baking sheet in a 400-degree oven under a foil tent. Remove the foil just before the chicken is finished reheating.
