Al Pastor Chicken
Dive into the irresistible flavors of Al Pastor Chicken, a vibrant Mexican-inspired dish that transforms everyday chicken thighs into a tender, smoky, and sweet masterpiece. Marinated in a bold blend of dried guajillo and ancho chiles, achiote paste, and tangy pineapple and citrus juices, this recipe delivers a perfect balance of spice, earthiness, and fruitiness. Grilled to perfection and paired with caramelized pineapple slices, fresh cilantro, and zesty lime, these juicy chicken tacos are wrapped in warm corn tortillas for a mouthwatering handheld feast. Ideal for dinner parties or a casual weekday meal, this Al Pastor Chicken recipe is guaranteed to bring the festive flavors of street food straight to your table. Keywords: Al Pastor Chicken recipe, Mexican tacos, grilled chicken thighs, pineapple marinade, easy dinner ideas.
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Recipe Information
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
Instructions
1. Remove seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2 minutes until fragrant.
2. Soak toasted chiles in hot water for 10 minutes to soften them, then drain.
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.
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.
5. Preheat your grill or oven to medium-high heat. If using a grill, lightly oil the grill grates.
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.
7. While the chicken is cooking, grill the pineapple slices for about 2 minutes on each side until caramelized.
8. Once chicken is cooked, remove from heat and let it rest for 5 minutes. Then slice it into thin, bite-sized strips.
9. Warm corn tortillas on the grill or in a dry skillet until pliable.
10. To assemble, place a portion of sliced chicken on each tortilla, top with grilled pineapple, sliced red onion, and fresh cilantro.
11. Serve with lime wedges on the side for squeezing over the chicken tacos.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 795 mg | 17% | |
*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.
