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Grilled Chicken Al Pastor Recipe

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4.2 from 50 reviews

Experience the vibrant flavors of Grilled Chicken Al Pastor, a traditional Mexican-inspired dish featuring succulent marinated chicken thighs grilled to perfection alongside caramelized pineapple slices. This recipe combines smoky chipotle peppers, aromatic spices, and tangy citrus for a delicious meal perfect for tacos, burritos, or rice bowls.

  • Total Time: 2 hours 22 minutes
  • Yield: 4 servings

Ingredients

Marinade Ingredients

  • 7 ounce can chipotles in adobo sauce
  • 3 tablespoons avocado oil
  • 1 tablespoon ground annatto (or paprika)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano (Mexican oregano if available)
  • 1 teaspoon salt
  • ½ cup canned pineapple juice
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar (or white vinegar)
  • ¼ cup fresh cilantro

Main Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 pineapple

Instructions

  1. Prepare the Marinade: Add the entire can of chipotles in adobo sauce, avocado oil, ground annatto, ground coriander, ground cumin, garlic powder, dried oregano, salt, pineapple juice, lime juice, apple cider vinegar, and fresh cilantro into a blender. Blend until smooth to create a flavorful marinade.
  2. Marinate the Chicken: Pour the marinade over the chicken thighs in a large zipper bag or bowl. Toss thoroughly to coat all pieces evenly. Seal and refrigerate for at least 2 hours, or up to 10 hours, allowing the flavors to infuse.
  3. Preheat the Grill: Heat your grill to medium-high, approximately 400°F (204°C), ensuring it’s ready to give a perfect sear and smoke to the chicken.
  4. Prepare the Pineapple: Remove the top, bottom, and skin from the pineapple. Slice into 1-inch thick rounds to grill alongside the chicken.
  5. Grill Chicken and Pineapple: Remove the chicken from the marinade using tongs and place it on the grill. Pour any leftover marinade on top to enhance flavor. Grill the chicken for 5–6 minutes per side, until grill marks form. Add the pineapple slices to the grill and cook for 3–5 minutes per side until caramelized.
  6. Rest the Chicken: Remove chicken from the grill once it reaches an internal temperature of 160°F (71°C). Let it rest on a cutting board for 5 minutes; the residual heat will raise the temperature to about 165°F, ensuring it is fully cooked and juicy.
  7. Serve: Slice or dice the grilled chicken and pineapple. Serve in warm tortillas as tacos or burritos, or atop steamed rice for a delicious and satisfying meal.

Notes

  • For best results, marinate the chicken overnight to intensify flavors.
  • You can substitute chicken thighs with chicken breasts, but thighs stay juicier when grilled.
  • If you don’t have a grill, use a grill pan on the stovetop or broil in the oven.
  • Fresh pineapple is key for sweetness; canned pineapple slices can be used in a pinch but will differ in texture.
  • Adjust the number of chipotle peppers for desired spiciness.
  • Letting the chicken rest after grilling helps retain juices and improves tenderness.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/grilled-chicken-al-pastor-recipe/