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Al Pastor Chicken

Irresistible Al Pastor Chicken in Just 30 Minutes

Enjoy the flavorful Al Pastor Chicken, a quick and healthy dish packed with vibrant Mexican spices and juicy chicken thighs.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 lbs Chicken Thighs Juicy protein source; can substitute with chicken breasts for a leaner option.
  • 1/2 cup Pineapple Juice Adds natural sweetness and acidity; unsweetened juice is recommended for better balance.
  • 1/4 cup White Vinegar Introduces acidity to enhance flavors; use cider vinegar as a substitute if needed.
  • 2 tbsp Lime Juice Provides a fresh, zesty flavor that complements the chicken and marinade.
  • 1 medium Onion Adds sweetness and depth of flavor; substitute with shallots for a milder taste.
  • 4 cloves Garlic Imparts a savory flavor; minced garlic can be used in place of fresh cloves.
  • 1 tsp Cumin Offers earthy warmth; omit for a milder flavor or replace with coriander.
  • 1 tsp Oregano Adds a herbal note; Mexican oregano is preferable, but regular oregano can be used in a pinch.
  • 1/2 tsp Cinnamon Gives a warm undertone that enhances the overall flavor profile.
  • 1 tbsp Salt Essential for seasoning; adjust to taste.
  • 1/2 tsp Black Pepper Adds a mild heat; freshly ground is ideal for the best flavor.
  • 2 tbsp Achiote Paste Delivers rich color and depth; substitute with paprika and a bit of cayenne for a similar effect.
  • 1 tbsp Guajillo Chili Powder Provides a mild heat and a touch of smokiness; ancho chili powder can be used as an alternative.
For the Chicken and Toppings
  • 1 cup Pineapple Chunks For added texture and sweetness; fresh is best, but canned can be used if drained well.
  • 2 tbsp Olive Oil Used for sautéing; can substitute with vegetable oil for a different flavor profile.

Equipment

  • Blender
  • skillet
  • grill pan
  • Large bowl
  • Zip-top Bag

Method
 

Step-by-Step Instructions
  1. In a blender, combine pineapple juice, white vinegar, lime juice, chopped onion, minced garlic, cumin, oregano, cinnamon, achiote paste, guajillo chili powder, salt, and black pepper. Blend the mixture until smooth.
  2. Place the chicken thighs in a large bowl or zip-top bag and pour the prepared marinade over them. Seal the bag or cover the bowl, then refrigerate for at least 2 hours, preferably overnight.
  3. Heat olive oil in a skillet or grill pan over medium-high heat. Once the oil shimmers, carefully add the marinated chicken thighs. Cook for about 8-10 minutes on each side until the chicken is cooked through.
  4. Add the pineapple chunks to the skillet during the final minutes of cooking, allowing them to caramelize alongside the chicken for about 3-4 minutes.
  5. Transfer the chicken to a cutting board and let it rest for a few minutes. Slice the chicken against the grain and serve it hot with warmed tortillas and your favorite toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

For enhanced flavor, aim to marinate the chicken overnight. Use fresh pineapple and herbs when possible for the best flavor.

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