Paleo Al Pastor Chicken
Bring bold, smoky flavors to your dinner table with Paleo Al Pastor Chicken, a mouthwatering tribute to the iconic Mexican dish, made paleo-friendly! Tender, juicy chicken thighs are marinated in a vibrant blend of pineapple juice, orange juice, apple cider vinegar, and a medley of warm spices including chipotle chili powder, cumin, and paprika. Grilled to perfection, the chicken develops a flavorful char that pairs beautifully with caramelized pineapple chunks. This versatile recipe is naturally gluten-free, dairy-free, and ideal for those following a paleo lifestyle. Finished with fresh cilantro and a zesty squeeze of lime, it's the perfect balance of sweet, smoky, and tangy. Ready in under an hour (with marinating time), this crowd-pleaser is perfect for weeknights or summer BBQs. Serve it as is, or pair with a crisp salad for a wholesome meal!
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks
- 1 cup pineapple juice
- 0.5 cup fresh orange juice
- 0.25 cup apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cloves garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro leaves, chopped
- 4 wedge lime wedges
Instructions
In a large mixing bowl, combine pineapple juice, orange juice, apple cider vinegar, olive oil, chipotle chili powder, ground cumin, paprika, dried oregano, minced garlic, salt, and black pepper. Stir well to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat or preheat a grill pan over medium-high heat on the stovetop.
Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Grill the chicken thighs for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
While the chicken is grilling, place the pineapple chunks on the grill. Grill for about 2-3 minutes per side until caramelized and slightly charred.
Remove the grilled chicken and pineapple from the grill and let the chicken rest for 5 minutes before serving.
Slice the chicken into strips and serve topped with grilled pineapple chunks, sprinkled with chopped fresh cilantro.
Serve with lime wedges on the side for a refreshing citrus finish.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 64.1 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 322 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3635 mg | 77% | |
*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.
