Low Sodium Chicken Al Pastor
Discover the irresistible flavors of Low Sodium Chicken Al Pastor, a heart-healthy twist on a classic Mexican favorite. This recipe features tender, marinated boneless chicken thighs infused with the vibrant, smoky essence of guajillo and chile de árbol peppers, balanced with the sweetness of pineapple juice and the tang of apple cider vinegar. Achiote paste adds a signature earthy color, while grilling caramelizes the marinade into a mouthwatering finish. Served on warm corn tortillas with charred pineapple, fresh cilantro, and a squeeze of lime, this low-sodium dish is big on flavor without the extra salt. Perfect for taco night or a wholesome summer cookout, it’s a satisfying and nutritious way to enjoy authentic al pastor goodness.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup pineapple juice
- 0.25 cup apple cider vinegar
- 2 tablespoons achiote paste
- 3 dried guajillo chiles
- 1 chile de arbol
- 4 garlic cloves
- 1 medium onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 cups water
- 2 tablespoons olive oil
- 0.5 cup pineapple slices
- 8 corn tortillas
- 0.5 cup fresh cilantro
- 4 lime wedges
Instructions
Place the dried guajillo chiles and chile de arbol in a small pot with 2 cups of water. Bring to a boil, remove from heat, and let them soak for 15 minutes until softened.
Drain the chiles and place them in a blender. Add achiote paste, pineapple juice, apple cider vinegar, garlic cloves, cumin, oregano, and black pepper. Blend until smooth to create the marinade.
In a large bowl or a zip-top bag, combine the chicken thighs with the marinade, ensuring the chicken is thoroughly coated. Marinate for at least 4 hours in the refrigerator, or preferably overnight for best flavor.
Preheat the grill or a grill pan to medium-high heat. Brush the grill with olive oil to prevent sticking.
Remove the chicken from the marinade and grill for approximately 5-7 minutes on each side, or until fully cooked with an internal temperature of 165°F.
While the chicken is grilling, in a separate pan, grill the pineapple slices until they have grill marks and become caramelized, about 2 minutes per side.
Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
Once the chicken is cooked, let it rest for 5 minutes, then slice into thin strips.
To assemble, place some grilled chicken and a few pieces of grilled pineapple onto each tortilla. Top with fresh cilantro and a squeeze of lime juice.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 56.9 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 514 mg | 40% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3764 mg | 80% | |
*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.
