Soy-Free Al Pastor Chicken
Transform your taco night with this vibrant and flavorful Soy-Free Al Pastor Chicken recipe! Perfectly marinated in a smoky-sweet blend of dried guajillo and ancho chiles, fresh pineapple, and aromatic spices, this dish captures the essence of classic al pastor without the soy. The chicken thighs are oven-roasted to juicy perfection, then served on warm corn tortillas and topped with zesty cilantro, crisp onions, and a squeeze of lime for an irresistible taco experience. With a prep time of just 30 minutes and straightforward ingredients, this gluten-free, soy-free recipe is a crowd-pleasing choice for any family dinner or festive gathering. Give your tacos a bold upgrade while staying allergy-friendly!
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 1 cup fresh pineapple
- 1 cup orange juice
- 0.25 cup white vinegar
- 4 whole garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 12 pieces corn tortillas
- 0.5 cup fresh cilantro
- 1 medium white onion
- 1 whole lime
Instructions
Remove the stems and seeds from the guajillo and ancho chiles.
Place the chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
Drain the chiles and transfer them to a blender.
Add pineapple, orange juice, white vinegar, garlic cloves, ground cumin, dried oregano, ground cinnamon, smoked paprika, salt, and black pepper to the blender.
Blend until you achieve a smooth marinade.
Place chicken thighs in a large bowl and pour the marinade over them, ensuring all pieces are well coated.
Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 375°F (190°C).
Remove the chicken from the marinade, shaking off excess, and place it on a roasting pan.
Drizzle olive oil on the chicken and bake for 35-45 minutes until the chicken is cooked through and slightly charred at the edges.
While the chicken cooks, dice the white onion and chop the cilantro.
Warm up the corn tortillas on a skillet or directly over a gas stove flame for a few seconds per side.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
Serve the sliced chicken on warm tortillas topped with diced onion, chopped cilantro, and a squeeze of lime.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 48.0 g | ||
| Protein | 284.9 g | 570% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 663 mg | 51% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5436 mg | 116% | |
*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.
