Gluten-Free Chicken Al Pastor
Experience a bold twist on a classic Mexican favorite with Gluten-Free Chicken Al Pastor, a dish bursting with vibrant flavors and allergen-friendly ingredients. Marinated in a smoky-sweet blend of guajillo and ancho chiles, pineapple juice, and gluten-free soy sauce, the chicken thighs soak up layers of tangy, spicy goodness. After grilling to perfection, the tender slices are paired with warm corn tortillas and topped with fresh cilantro, onion, and a squeeze of zesty lime for a taco that’s both irresistible and gluten-free. Perfect for weeknight dinners or gatherings, this recipe delivers authentic al pastor flavors in a healthier, allergy-conscious way. Whether you’re looking for a crowd-pleasing taco night option or a unique spin on grilled chicken, these Gluten-Free Chicken Al Pastor tacos are sure to impress!
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Recipe Information
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
Instructions
In a dry skillet over medium heat, toast guajillo and ancho chiles until fragrant, approximately 1-2 minutes.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 minutes until softened.
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.
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.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
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).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
Warm corn tortillas on the grill for about 30 seconds per side, or until heated through.
Assemble the tacos by dividing sliced chicken between the tortillas, and top with chopped onion, chopped fresh cilantro, and a squeeze of lime juice.
Serve immediately and enjoy your flavorful Gluten-Free Chicken Al Pastor Tacos.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6934 mg | 301% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 90.3 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 646 mg | 50% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5014 mg | 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.
