Chicken Al Pastor

Step 1

Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Add enough water to cover the chilies. Simmer for 5 minutes or until softened.

Step 2

Remove softened chilies to blender along with all Marinade ingredients and blend until smooth.

Step 3

Remove 1/3 cup to use later for basting (“Reserved Basting Sauce.”)

Step 4

Add chicken to a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours. Refrigerate Reserved Basting Sauce separately.

Step 5

Using 2 skewers for each kabob, thread one pineapple ring half onto the skewers and push down. Thread about 3 thigh halves, then a pineapple ring half and repeat, alternating with pineapple and thighs, finishing with pineapple (see photos in post or video). Repeat to make a second and third kabob or until all the chicken is gone.

Step 6

Preheat grill to medium-high heat. Clean grates and generously grease with vegetable oil.

Step 7

Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over, brush with some Reserved Basting Marinade (that never touched the raw chicken) and grill the other side an addition 4-5 minutes.

Step 8

Next, flip chicken over, baste again, COVER and reduce heat so it maintains 400 degrees F with the lid closed. Continue to cook, until the chicken reaches 165 degrees F, flipping every 5 minutes and covering (about 10-15 minutes more). Remove kabobs from the grill and let rest 5 minutes before carving.

Step 9

Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (see photos in post or video).

Step 10

Bake at 400 degrees F for 30 minutes, then flip kebabs over. Brush kabobs with some Reserved Basting Marinade (that never touched the raw chicken). Bake an addition 15- 20 minutes or until chicken reaches 165 degrees F.

Step 11

Without moving the pan, turn oven to broil and broil for 3-5 minutes per side for more yummy crispy bits. Baste again with pan juices. Let rest 5-10 minutes before carving.

Step 12

Stand the skewers upright on a cutting board and thinly slice chicken and pineapple off. You can chop into finer pieces after carving if you like.

Step 13

Serve Chicken Al Pastor in warm tortillas with chopped pineapple and favorite toppings such as pico de gallo, guacamole, and Cotija.