Chicken Al Pastor Recipe: Tacos You’ll Crave Every Week!

Craving the vibrant, tangy, and slightly spicy flavors of Al Pastor but looking for a lighter, weeknight-friendly option? Look no further! This Chicken Al Pastor recipe delivers all the authentic taste of the classic pork dish, but uses juicy chicken thighs for a quicker cook time and a healthier twist. Forget takeout – you can create restaurant-quality Al Pastor tacos in your own kitchen with this easy-to-follow recipe. Get ready for a flavor explosion!

Why This Recipe Works

This recipe is designed to capture the essence of Al Pastor while simplifying the process for the home cook. Here’s why it’s a winner:

• Flavorful Marinade: The heart of Al Pastor is the marinade, and this recipe uses a blend of chilies, spices, and pineapple juice to create that signature sweet, spicy, and slightly acidic flavor profile. We use a combination of ancho and guajillo chilies for depth and complexity.
• Chicken Thighs: Chicken thighs are more forgiving than chicken breasts, staying juicy and tender even when cooked at higher temperatures. Their higher fat content also helps carry the flavors of the marinade beautifully.
• Easy Broiling/Grilling: While traditionally cooked on a vertical spit, we’ve adapted the method for home cooking using broiling or grilling. This allows you to achieve that slightly charred exterior without needing specialized equipment.
• Pineapple Perfection: Fresh pineapple is crucial for both the marinade and serving. The pineapple enzymes help tenderize the chicken, and the caramelized pineapple chunks add a burst of sweetness and texture to the tacos.
• Versatile Serving Options: While tacos are the classic choice, this Chicken Al Pastor is also fantastic in bowls, salads, or even as a topping for nachos.

Ingredients

• For the Marinade:
• 4 dried ancho chilies, stemmed and seeded
• 4 dried guajillo chilies, stemmed and seeded
• 1/2 cup pineapple juice
• 1/4 cup white vinegar
• 2 tablespoons achiote paste
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• For the Chicken:
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 medium onion, thinly sliced
• 1 cup fresh pineapple, cored and cut into 1/2-inch chunks
• 1 tablespoon vegetable oil
• For Serving (Optional):
• Corn tortillas
• Chopped cilantro
• Diced white onion
• Lime wedges
• Salsa of your choice

Instructions

1. Prepare the Chilies: Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for 2-3 minutes per side, until fragrant and slightly softened. Be careful not to burn them.
2. Rehydrate the Chilies: Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20-30 minutes, or until softened.
3. Make the Marinade: Drain the chilies (reserve 1/4 cup of the soaking liquid). Add the chilies, reserved soaking liquid, pineapple juice, white vinegar, achiote paste, garlic, oregano, cumin, cinnamon, cloves, pepper, and salt to a blender or food processor. Blend until smooth.
4. Marinate the Chicken: Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring all pieces are coated. Add the sliced onion. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor.
5. Prepare for Cooking: If broiling, preheat your broiler to high. Line a baking sheet with foil. If grilling, preheat your grill to medium-high heat.
6. Cook the Chicken:
   • Broiling: Spread the marinated chicken and onion in a single layer on the prepared baking sheet. Broil for 8-10 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. Add the pineapple chunks to the baking sheet during the last 3-4 minutes of broiling, tossing occasionally to caramelize.
   • Grilling: Thread the chicken, onion, and pineapple chunks onto skewers. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
7. Rest and Chop: Let the chicken rest for a few minutes, then roughly chop it into smaller pieces (if not already bite-sized).
8. Assemble the Tacos: Warm the corn tortillas. Fill each tortilla with the Chicken Al Pastor, caramelized pineapple, chopped cilantro, diced white onion, and a squeeze of lime juice. Serve immediately.

Tips for Success

• Don’t Skip the Chili Toasting: Toasting the dried chilies deepens their flavor and makes them easier to rehydrate.
• Marinate for Longer: The longer the chicken marinates, the more flavorful it will be. Overnight is ideal.
• Don’t Overcrowd the Pan: When broiling, make sure the chicken is in a single layer on the baking sheet. Overcrowding will steam the chicken instead of browning it. Cook in batches if necessary.
• Watch the Broiler Carefully: Broilers can vary in intensity, so keep a close eye on the chicken to prevent burning.
• Adjust the Heat: If you prefer a milder flavor, remove the seeds and veins from the chilies before rehydrating them. For more heat, add a pinch of cayenne pepper to the marinade.
• Use a Meat Thermometer: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Storage Instructions

Leftover Chicken Al Pastor can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Q: Can I use chicken breast instead of chicken thighs?

A: While you can use chicken breast, chicken thighs are recommended for their juicier and more flavorful results. If using chicken breast, be careful not to overcook it.

Q: Can I make this recipe without achiote paste?

A: Achiote paste contributes a unique earthy flavor and vibrant color to the marinade. If you can’t find it, you can try substituting with a mixture of paprika, cumin, and oregano, but the flavor will be slightly different.

Q: Can I use canned pineapple instead of fresh pineapple?

A: Fresh pineapple is preferred for its flavor and enzymes that help tenderize the chicken. Canned pineapple can be used in a pinch, but drain it well before adding it to the recipe.

Q: Can I make this in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Place the marinated chicken and onion in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded. Shred the chicken and serve as directed. You can add the pineapple during the last hour of cooking.

Conclusion

This Chicken Al Pastor recipe is a fantastic way to enjoy the delicious flavors of Mexican cuisine without spending hours in the kitchen. The combination of tender chicken, flavorful marinade, and sweet pineapple creates a truly unforgettable dish. Whether you’re making tacos, bowls, or salads, this recipe is sure to become a family favorite. So, gather your ingredients, fire up the broiler or grill, and get ready to experience the magic of Chicken Al Pastor!