Chicken Al Pastor
Satisfy your taco cravings with the vibrant flavors of Chicken Al Pastor—a mouthwatering, modern twist on the classic Mexican favorite! This recipe features tender, smoky chicken thighs marinated in a bold blend of guajillo and ancho chilies, tangy pineapple juice, and aromatic spices, ensuring every bite is packed with rich, zesty flavor. Grilled to perfection and paired with caramelized pineapple slices, the chicken is sliced and served on warm, slightly charred corn tortillas. Each taco is topped with fresh cilantro, diced onion, and a squeeze of lime for a bright, fresh finish. Perfect for taco night, summer barbecues, or any time you want a delicious and unique meal, this Chicken Al Pastor brings authentic street food flavor straight to your plate in under 1.5 hours. Keywords: Chicken Al Pastor, Mexican tacos, grilled chicken recipe, guajillo chili marinade, pineapple tacos.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 whole dried guajillo chilies
- 2 whole dried ancho chilies
- 1 cup pineapple juice
- 0.25 cup white vinegar
- 0.25 cup orange juice
- 3 tablespoons vegetable oil
- 5 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 sliced round fresh pineapple
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 0.5 cup small white onion, finely chopped
- 12 whole corn tortillas
- 4 pieces lime wedges
Instructions
Start by removing the seeds and stems from the dried guajillo and ancho chilies.
Place the chilies in a bowl and cover them with boiling water to soak for 15 minutes until softened.
Drain the chilies and place them in a blender along with the pineapple juice, white vinegar, orange juice, vegetable oil, garlic cloves, ground cumin, dried oregano, salt, and black pepper. Blend until smooth to create the marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring that it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for optimal flavor absorption.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade (discard the marinade) and grill the chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and have nice grill marks.
While the chicken is grilling, grill the pineapple slices for about 2-3 minutes on each side until lightly charred and caramelized.
Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
Heat the corn tortillas on the grill for about 30 seconds per side until warmed and slightly charred.
To assemble the Chicken Al Pastor tacos, place a few pieces of grilled chicken on each tortilla, add a slice of grilled pineapple, and top with chopped onion and cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 17.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1039 mg | 22% | |
*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.
