Chicken Al Pastor
Prep: 8 hours or up to 24 hours
Cook: 1 hour
Yields: 4 servings
Get ready to fiesta with the most mouth-watering, juicy, and flavorful Chicken Al Pastor recipe that will make your taste buds do the salsa!
This Mexican-inspired dish is a game-changer, and I’m thrilled to share it with you. Imagine tender and spicy chicken, perfectly charred pineapple, and crispy tortillas, all coming together in perfect harmony.
First, let’s start with the marinade. In a blender, combine those gorgeous guajillo chiles, achiote paste, garlic, chipotle peppers, orange juice, vinegar, oil, cumin, brown sugar, and salt. Blend until smooth, then reserve 1/2 cup of the marinade for later.
Next, place the remaining marinade in a shallow dish or large resealable plastic bag, add the chicken, and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Yes, patience is a virtue, but trust me, it’s worth it!
While the chicken is marinating, prepare the skewers. Place the wooden skewers in a shallow dish, cover with water by 1 inch, and let them stand at room temperature.
Preheat the oven to 400°F (200°C). Position the oven rack 8 inches away from the heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
Thread 1 pineapple slice onto 2 skewers, leaving a 1 1/2-inch space from the end of the skewer. Then, thread 5 to 6 pieces of marinated chicken, stacking on top of the pineapple, and finish with another pineapple slice. Repeat the process until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from the chicken.
Place the stacked skewers in the prepared pan, resting the skewer ends on the edge of the pan so that the chicken doesn’t touch the bottom. Bake for 30 minutes, then flip the skewers over, brush with the reserved 1/2 cup marinade, and bake for an additional 30 minutes or until the chicken is no longer pink in the center and the juices run clear.
Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas, cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
Remove the chicken and pineapple from the skewers, place on a cutting board, and roughly chop. Divide the chicken and pineapple between the heated tortillas, and top with remaining onion and cilantro.
And that’s it! Your Chicken Al Pastor is ready to devour. Serve immediately and enjoy the fiesta in your mouth!
Printable Recipe
Ingredients
- guajillo chiles
- achiote paste
- garlic
- chipotle peppers
- orange juice
- vinegar
- oil
- cumin
- brown sugar
- salt
- chicken
- pineapple
- tortillas
- onion
- cilantro
Instructions
- 1. In a blender, combine guajillo chiles, achiote paste, garlic, chipotle peppers, orange juice, vinegar, oil, cumin, brown sugar, and salt. Blend until smooth.
- 2. Reserve 1/2 cup of the marinade for later.
- 3. Place the remaining marinade in a shallow dish or large resealable plastic bag, add the chicken, and toss to coat.
- 4. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
- 5. Soak wooden skewers in water for 1 hour.
- 6. Preheat the oven to 400°F (200°C) and position the oven rack 8 inches away from the heating element.
- 7. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
- 8. Thread 1 pineapple slice onto 2 skewers, leaving a 1 1/2-inch space from the end of the skewer.
- 9. Thread 5 to 6 pieces of marinated chicken on top of the pineapple, finishing with another pineapple slice.
- 10. Repeat the process until all chicken pieces and pineapple slices are used, making 4 stacks total.
- 11. Brush with any remaining marinade from the chicken.
- 12. Place the stacked skewers in the prepared pan, resting the skewer ends on the edge of the pan.
- 13. Bake for 30 minutes, then flip the skewers over, brush with the reserved 1/2 cup marinade, and bake for an additional 30 minutes or until the chicken is no longer pink in the center.
- 14. Heat a large skillet over high heat and cook tortillas, turning once, until heated and browning in some spots, about 1 to 2 minutes per side.
- 15. Remove the chicken and pineapple from the skewers, place on a cutting board, and roughly chop.
- 16. Divide the chicken and pineapple between the heated tortillas, and top with remaining onion and cilantro.
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