Whole30 Chicken Al Pastor
Savor the bold, smoky-sweet flavors of this Whole30 Chicken Al Pastor—a vibrant, healthier twist on the classic Mexican favorite. Tender, juicy chicken thighs are marinated in a rich blend of dried guajillo chiles, fresh pineapple, orange juice, and warm spices like cumin and cinnamon, then seared to perfection for a slightly charred finish. This recipe keeps it wholesome and compliant, swapping traditional tortillas for lettuce wraps or a bed of cauliflower rice. Garnished with fresh cilantro, zesty lime wedges, crunchy red onion, and extra pineapple chunks, this dish bursts with flavor and texture. Perfect for meal prep or a quick weeknight dinner, this Chicken Al Pastor delivers a taste of Mexico while staying Whole30-approved. Keywords: Whole30 Chicken Al Pastor, healthy Mexican recipes, gluten-free chicken dishes, paleo chicken recipes, low-carb chicken recipes.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 whole dried guajillo chiles
- 1 cup fresh pineapple
- 0.5 cup orange juice
- 0.25 cup apple cider vinegar
- 4 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lard or coconut oil
- 1 whole red onion
- 0.5 cup cilantro
- 2 whole lime
Instructions
Begin by preparing the dried guajillo chiles: remove stems and seeds, then place them in a bowl with enough hot water to cover them. Let them soak for about 15 minutes until they become soft.
While the chiles are soaking, cut the fresh pineapple into small chunks, reserving one cup for the marinade and additional for garnishing if desired.
Once the chiles are softened, drain them and transfer to a blender along with 1 cup of fresh pineapple, orange juice, apple cider vinegar, garlic cloves, ground cumin, dried oregano, ground cinnamon, salt, and black 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 the chicken, ensuring all pieces are well-coated. Marinate in the refrigerator for at least 2 hours, up to overnight for best flavor.
When ready to cook, heat the lard or coconut oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and discard any extra marinade. Cook the chicken thighs in the hot skillet for about 6-8 minutes each side, or until fully cooked and charred in spots.
While the chicken is cooking, finely chop the red onion and cilantro, and cut the limes into wedges.
Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing it thinly.
Serve the sliced Chicken Al Pastor with chopped onions, cilantro, lime wedges, and extra chunks of pineapple if desired. This dish can be enjoyed over cauliflower rice or lettuce wraps to keep it Whole30-compliant.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 35.6 g | ||
| Protein | 247.0 g | 494% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3954 mg | 84% | |
*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.
