Chicken al Pastor
Take your Taco Tuesdays to a whole new tasty level with our tantalizing, tender, 20-minute Chicken al Pastor recipe!
Servings 8 tacos
Calories 217kcal
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
Nutritional information includes taco ingredients.
Nutrition
Serving: 2tacos | Calories: 217kcal | Carbohydrates: 23g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 379mg | Potassium: 285mg | Fiber: 3g | Sugar: 7g | Vitamin A: 216IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 1mg
