Al Pastor Chicken

Dive into the bold, smoky, and tangy flavors of Al Pastor Chicken, a mouthwatering twist on the traditional Mexican classic. This recipe features tender, marinated chicken thighs infused with a vibrant blend of guajillo and ancho chiles, zesty pineapple and citrus juices, and aromatic spices like cumin, cinnamon, and oregano. Enhanced with a rich achiote paste, the chicken is grilled to perfection, delivering charred edges and succulent bites. Caramelized pineapple slices add a touch of sweetness, while fresh cilantro, red onion, and a squeeze of lime bring brightness to every taco. Quick to prepare and bursting with authentic al pastor flavors, this dish is perfect for taco nights, family dinners, or summer gatherings. Serve the flavorful chicken in warm corn tortillas for the ultimate street taco experience!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 1 cup pineapple juice
• 0.25 cup white vinegar
• 0.5 cup orange juice
• 4 whole garlic cloves
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons achiote paste
• 2 tablespoons olive oil
• 6 slices pineapple slices
• 1 cup sliced red onion
• 12 whole corn tortillas
• 0.5 cup fresh cilantro
• 3 whole lime wedges

Directions

Step 1

1. Remove seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2 minutes until fragrant.

Step 2

2. Soak toasted chiles in hot water for 10 minutes to soften them, then drain.

Step 3

3. In a blender, combine soaked chiles, pineapple juice, white vinegar, orange juice, garlic, oregano, cumin, cinnamon, salt, black pepper, and achiote paste. Blend until smooth.

Step 4

4. Place chicken thighs in a large bowl or a resealable plastic bag. Pour marinade over the chicken and mix well to ensure even coating. Marinate in the refrigerator for at least 2 hours, preferably overnight for better flavor.

Step 5

5. Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grill grates.

Step 6

6. Remove chicken from the marinade and discard any excess marinade. Grill chicken on each side for about 6-8 minutes or until cooked through with an internal temperature of 165°F.

Step 7

7. While the chicken is cooking, grill the pineapple slices for about 2 minutes on each side until caramelized.

Step 8

8. Once chicken is cooked, remove from heat and let it rest for 5 minutes. Then slice it into thin, bite-sized strips.

Step 9

9. Warm corn tortillas on the grill or in a dry skillet until pliable.

Step 10

10. To assemble, place a portion of sliced chicken on each tortilla, top with grilled pineapple, sliced red onion, and fresh cilantro.

Step 11

11. Serve with lime wedges on the side for squeezing over the chicken tacos.

Nutrition Facts

Serving size	2839.3 grams (2839.3g)

Amount per serving	% Daily Value*
Calories	4225

Total Fat 152.00g	195%
Saturated Fat 34.90g	175%
Polyunsaturated Fat 2.70g
Cholesterol 1134mg	378%
Sodium 3344mg	145%
Total Carbohydrate 438.10g	159%
Dietary Fiber 66.80g	239%
Total Sugars 109.00g
Protein 285.70g	571%

Vitamin D 64IU	318%
Calcium 741mg	57%
Iron 25mg	140%
Potassium 5661mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 26.8%

Carbs: 41.1%