Chicken al Pastor
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Chicken al Pastor
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Make my chicken al pastor with a smoky-sweet pineapple and achiote marinade, that's grilled or roasted until juicy and carved for delicious tacos!
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Ingredients
- 4 lbs chicken thighs boneless, skinless
- 2 Pineapples peeled and sliced into 1” thick rings, then each cut in half
Marinade
- 1/3 cup chili powder
- 3.5 oz achiote paste (use half)
- 1 white onion peeled and halved
- 3/4 cup pineapple juice
- 1/4 cup white vinegar
- 5 cloves garlic
- 3 tsp salt
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/8 tsp ground clove
- 2 tsp epazote optional
Assembly
- corn tortillas grilled
- 1 white onion diced
- 1 bunch cilantro chopped
- 2 limes quartered
- Salsa Taquera
- salsa verde
- Pico de Gallo
Instructions
Marinade
- To a blender, add the chili powder, half of the 3.5 ounce block of achiote paste, onion, pineapple juice, vinegar, garlic, salt, Mexican oregano, cinnamon, clove and epazote (optional). Blend until pureed. Reserve 1/2 cup of the marinade for basting.
- Place chicken thighs in a sealable food storage bag or container that can be covered with a lid. Alternate the chile marinade over the chicken pieces in layers, then cover container.
- Chill in refrigerator a minimum of 4 hours, or overnight. Allow chicken to come to room temp prior to cooking.
Assemble
- Using 2 metal skewers for each kabob, thread alternating one pineapple ring half and 1 thigh (2 thighs if small) onto the skewers. Repeat until all the chicken and pineapple slices are gone (see images).
Oven Method
- Preheat oven to 400°F. Line a rimmed baking or roasting pan with foil and place a wire rack on top. Spray with cooking spray. Place 4 kebobs per pan.
- Bake each pan for 30 minutes, then flip kebabs over and brush kabobs with some reserved marinade. Bake (switch to different rack) an addition 10 minutes or until chicken reaches 165°F. Let rest 5 minutes before chopping chicken and pineapple.
Grill Method
- Preheat grill to medium-high heat (350-400°F). Clean grates and brush with vegetable oil.
- Grill kabobs covered for 15 minutes then flip. Brush with some reserved marinade and grill the other side an addition 5 minutes. Next, flip chicken over, baste once more and cook, until the chicken reaches 165°F, (about 5-10 minutes more). Remove kabobs from the grill and let rest 5 minutes before chopping chicken and pineapple.
- Serve with grilled corn tortillas, chopped chicken, chopped grilled pineapple, diced white onion, chopped cilantro, limes and any salsa of choice (Salsa Taquera, Salsa Verde, or Pico de Gallo).
Nutrition Information
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Calories
529kcal
(26%)
Carbohydrates
32g
(11%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
178mg
(59%)
Sodium
971mg
(40%)
Potassium
784mg
(22%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Vitamin A
2659IU
(53%)
Vitamin C
91mg
(101%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 971mg | 40% |
| Potassium | 784mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 2659IU | 53% |
| Vitamin C | 91mg | 101% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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