Keto Chicken Al Pastor
Elevate your dinner game with this mouthwatering Keto Chicken Al Pastor recipe, a low-carb twist on the Mexican classic that’s bursting with bold, smoky, and tangy flavors. Juicy chicken thighs marinate in a blend of pineapple juice, chipotle peppers, and aromatic spices, creating a perfectly balanced combination of sweet and spicy notes. Grilled to perfection, the chicken develops a delectable char that complements its tender texture. Complete the dish with a creamy lime avocado sauce, enhanced by fresh cilantro, for a zesty and refreshing finish. Ready in under an hour, this vibrant and keto-friendly meal is perfect for grilling season or a quick family dinner, offering a satisfying taste of Mexico without compromising on your lifestyle goals.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 0.5 cup pineapple juice
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 pieces chipotle peppers in adobo sauce
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces large avocados
- 1 piece lime
- 0.5 cup fresh cilantro
- 0.25 cup sour cream
- 2 tablespoons water
Instructions
In a blender, combine pineapple juice, olive oil, apple cider vinegar, chipotle peppers, garlic, oregano, cumin, paprika, salt, and pepper. Blend until smooth to create the marinade.
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Make sure each piece is thoroughly coated. Cover the bowl or seal the bag and marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your grill or stovetop grill pan to medium-high heat.
Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken thighs for about 6-8 minutes per side, or until fully cooked and slightly charred.
While the chicken is cooking, prepare the lime avocado sauce. In a small bowl, mash the avocados and add the juice of the lime, sour cream, and water. Mix until smooth. Stir in the chopped cilantro and season with salt to taste.
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips.
Serve the chicken with the lime avocado sauce drizzled over the top, or on the side for dipping. Optionally, garnish with extra cilantro if desired.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 26.0 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4605 mg | 98% | |
*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.
