Gluten-Free Chicken Al Pastor

Infuse your dinner table with bold and vibrant flavors by trying this **Gluten-Free Chicken Al Pastor**, a delicious twist on the classic Mexican dish! Juicy, marinated chicken thighs are enriched with the smoky heat of toasted guajillo and ancho chiles, balanced by the natural sweetness of pineapple juice and fresh pineapple chunks. This gluten-free recipe uses a zesty marinade featuring cumin, oregano, and gluten-free soy sauce for an authentic, allergen-friendly flavor profile. Grilled to perfection and served in warm corn tortillas, these tacos are topped with crisp onions, fresh cilantro, and a squeeze of lime for a fresh finish. With just 30 minutes of prep, this recipe is an irresistible option for Taco Tuesdays, summer cookouts, or any occasion that calls for an extra dash of spice and sunshine!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 3 pieces Dried guajillo chiles, stemmed and seeded
• 2 pieces Dried ancho chiles, stemmed and seeded
• 1.5 cups Pineapple juice
• 0.25 cup White distilled vinegar
• 0.25 cup Gluten-free soy sauce
• 3 cloves Garlic cloves
• 1 cup Fresh pineapple, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro, chopped
• 2 pieces Lime wedges
• 12 pieces Corn tortillas
• 2 tablespoons Vegetable oil
• 1 medium Onion, chopped

Directions

Step 1

In a dry skillet over medium heat, toast guajillo and ancho chiles until fragrant, approximately 1-2 minutes.

Step 2

Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 minutes until softened.

Step 3

In a blender, combine softened chiles, pineapple juice, vinegar, gluten-free soy sauce, garlic cloves, chopped fresh pineapple, ground cumin, dried oregano, and salt. Blend until smooth to create the marinade.

Step 4

In a large bowl, combine chicken thighs with the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for enhanced flavor.

Step 5

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Step 6

Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.

Step 7

Grill the chicken thighs for 6-8 minutes per side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165°F (74°C).

Step 8

Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.

Step 9

Warm corn tortillas on the grill for about 30 seconds per side, or until heated through.

Step 10

Assemble the tacos by dividing sliced chicken between the tortillas, and top with chopped onion, chopped fresh cilantro, and a squeeze of lime juice.

Step 11

Serve immediately and enjoy your flavorful Gluten-Free Chicken Al Pastor Tacos.

Nutrition Facts

Serving size	2495.5 grams (2495.5g)

Amount per serving	% Daily Value*
Calories	4016

Total Fat 147.80g	189%
Saturated Fat 33.90g	169%
Polyunsaturated Fat 16.80g
Cholesterol 1134mg	378%
Sodium 6934mg	301%
Total Carbohydrate 392.20g	143%
Dietary Fiber 56.20g	201%
Total Sugars 90.30g
Protein 284.90g	570%

Vitamin D 64IU	318%
Calcium 646mg	50%
Iron 25mg	137%
Potassium 5014mg	107%

*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: 32.9%

Protein: 28.2%

Carbs: 38.8%