chicken al pastor

Al pastor style boneless skinless chicken thighs roasted on skewered pineapples in the oven.

Chicken Al Pastor

lbs Boneless Skinless Chicken Thighs

oz Achiote Paste

Tbsp Ancho Chile Powder

Salt

tsp Garlic Powder

tsp Dried Oregano

tsp Ground Cumin

tsp Ground Cloves

C Orange Juice

Lime

C White Vinegar

Pineapples

Skewers

Mix the achiote paste and dried spices together...

Mix the achiote paste and dried spices together before stirring in the liquid ingredients. Add the chicken thighs to a large dish, cover in the marinade, and refrigerate for at least 3 hours.

When ready to cook, cut the bottoms of...

When ready to cook, cut the bottoms of the pineapples, about 2" from the bottom. Stick a skewer through the center of each pineapple base. Place the pineapple bases on a rimmed sheet pan lined with foil or parchment paper.

Place the chicken on the skewers, staggering the...

Place the chicken on the skewers, staggering the direction of each piece to create even layers.

Once all the chicken is on the skewers,...

Once all the chicken is on the skewers, cut the tops off both pineapples and place a 2" to 3" piece on top of the chicken. Brush with marinade.

Bake on the bottom rack in your oven...

Bake on the bottom rack in your oven for 2.5-3 hours at 350ºF or until the chicken reaches 165ºF. Brush some of the rendered fat on the chicken and pineapple in the final 30-60 minutes.

Optional: About an hour into baking, dice the...

Optional: About an hour into baking, dice the remaining pineapple and place on skewers. Brush with remaining marinade and place across a quarter sheet pan to bake for the remaining time.

Once cooked, use a knife to carve chicken...

Once cooked, use a knife to carve chicken and pineapple off the skewers for tacos.

Make my chicken al pastor with a smoky-sweet pineapple and achiote marinade, that&#039;s grilled or roasted until juicy and carved for delicious tacos!

Chicken al Pastor

lbs chicken thighs (boneless, skinless)

pineapples

chili powder

3.5 oz achiote paste (use half)

onion

pineapple juice

white vinegar

garlic

tsp salt

tsp Mexican oregano

tsp cumin

cinnamon

clove

tsp epazote (optional)

corn tortillas (grilled)

cilantro (chopped)

limes (quartered)

Salsa Taquera

Salsa Verde

Pico de Gallo

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.

Marinade

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).

Assemble

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.

Oven 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).

Grill Method

https://content.jwplatform.com/videos/KBwNEMXy.mp4

Make my chicken al pastor with a smoky-sweet pineapple and achiote marinade, that's grilled or roasted until juicy and carved for tacos!

Chicken al Pastor_Website_v1.mp4

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Chicken al Pastor

Top 2 chicken al pastor recipes from across the web

The most viewed chicken al pastor recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Al Pastor

Chicken al Pastor

The most viewed chicken al pastor recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine