chicken pastor

Sheet Pan Chicken al Pastor! Made with an earthy, citrusy &amp; sweet al pastor marinade &amp; baked on a sheet pan with pineapple until completely juicy &amp; tender. Finish under the broiler for a craveable crisp &amp; caramelly finish. Great for chicken al pastor tacos, burritos, burrito bowls, nachos, &amp; more. Easy, fast, flavorful &amp; versatile!

Chicken al Pastor

chicken thighs (see Recipe Notes)

yellow onion, thinly sliced

al pastor marinade, below

pineapple

lime

garlic

2-3 chipotle peppers,

orange juice

apple cider vinegar

brown sugar (or honey, or agave)

achiote paste (see Recipe Notes)

ancho chili powder

cumin

oregano

salt

Prep the al pastor marinade &amp; marinate the chicken

Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs &amp; thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top &amp; toss to combine. Marinate in the refrigerator (covered) for at least 6 hours or up to 3 days.

Preheat the oven

to 425 degrees F, arranging the oven racks such that one is in the center of the oven &amp; one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.

Bake the chicken

Transfer the marinated chicken &amp; onions to the prepared baking sheet, draining &amp; any excess marinade. Add the diced pineapple to the baking sheet. Toss to combine with the chicken &amp; onions, spooning a little extra al pastor marinade into the mix as necessary to coat the pineapple with the sauce. Bake on the center rack for 15 minutes. The chicken should be nearly cooked through. Remove the chicken from the oven to chop, and meanwhile preheat the broiler.  

Dice the chicken al pastor

Transfer the chicken to a cutting board &amp; carefully chop the chicken into bite-sized pieces. Place the chopped chicken pastor back on the baking sheet. 

Broil for crispy chicken al pastor: Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the al pastor chicken are browned &amp; slightly crisp.

Serve

Place the crispy chicken pastor in tortillas for tacos or a bowl with rice &amp; beans for burrito bowls, finishing with your favorite taco night toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!

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!

lbs chicken thighs (boneless, skinless)

pineapples

chili powder

3.5 oz achiote paste (use half)

onion

pineapple juice

white vinegar

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 pastor recipes from across the web

The most viewed chicken pastor recipes by Recipe Cart users, saved from over 20,000 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 pastor recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine