Chicken al pastor brings big flavor with everyday ingredients and simple steps. It’s smoky, a little sweet, a little tangy, and perfect for tacos, bowls, or salads. You’ll marinate chicken in a chili-pineapple blend, cook it hot and fast, and finish with a juicy glaze.

The best part: it tastes like it took all day, but it’s truly weeknight-friendly. Whether you’re feeding a crowd or meal prepping, this recipe delivers bold taste without a fuss.

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Why This Recipe Works

Close-up detail: Sliced chicken al pastor fresh off a cast-iron skillet, showing charred, caramelize

This chicken gets its classic al pastor profile from a blend of dried chiles, pineapple, and warm spices. The pineapple adds sweetness and tenderizes the meat, while vinegar and citrus balance it with brightness.

Smoked paprika stands in for a vertical spit and gives a deep, grilled flavor. Using boneless thighs keeps the chicken juicy, even if you cook it a touch longer. A quick high-heat sear creates caramelized edges that taste like street-style al pastor.

Shopping List

Chicken: 2 pounds boneless, skinless chicken thighs
Dried chiles: 3 guajillo chiles (stems and seeds removed)
Adobo base: 2 tablespoons chipotle in adobo (plus 1 tablespoon sauce)
Fruit and acid: 1 cup pineapple chunks (fresh or canned), 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1 lime
Aromatics: 3 garlic cloves, 1/2 small white onion
Spices: 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cloves
Sweetener: 1 tablespoon brown sugar or honey
Salt and pepper: Kosher salt and freshly ground black pepper
Oil: 2 tablespoons neutral oil (avocado, canola, or grapeseed)
For serving (optional): Warm corn tortillas, diced onion, chopped cilantro, extra pineapple, lime wedges, salsa, and sliced radishes

How to Make It

Cooking process: Chicken thighs sizzling on a preheated grill pan, mid-glaze, with a thin brush of r

Prep the chiles: In a small pot, cover the guajillo chiles with hot water.
Simmer for 5 minutes, then turn off the heat and let them soak until soft, about 10 minutes. Drain and set aside.
Blend the marinade: In a blender, add softened guajillos, chipotle in adobo, pineapple chunks and juice, vinegar, juice of 1/2 lime, garlic, onion, oregano, cumin, smoked paprika, coriander, cloves, brown sugar, 1 teaspoon salt, and a few grinds of pepper. Blend until smooth.
Marinate the chicken: Pat the chicken thighs dry.
Add them to a bowl or zip-top bag and pour in the marinade, reserving 1/4 cup for glazing later. Toss to coat. Marinate for at least 30 minutes and up to 12 hours in the fridge.
Preheat your cooking surface: Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high.
Lightly oil the surface.
Cook the chicken: Let excess marinade drip off, then cook the thighs 5–6 minutes per side, until charred in spots and cooked through. Internal temperature should reach 165°F (74°C).
Glaze and finish: Lower the heat to medium. Brush the reserved marinade over the chicken during the last minute on each side to caramelize.
Avoid heavy basting to prevent burning.
Rest and slice: Transfer to a cutting board and rest 5 minutes. Slice into thin strips or small chunks.
Warm tortillas and serve: Heat corn tortillas until pliable. Fill with chicken, diced onion, cilantro, a squeeze of lime, and a little chopped pineapple.
Add salsa if you like heat.

Storage Instructions

Fridge: Store cooked chicken in an airtight container for up to 4 days. Keep toppings and tortillas separate for best texture.
Freezer: Freeze sliced chicken in a freezer bag, pressing out air, for up to 2 months. Thaw overnight in the fridge.
Reheat: Use a hot skillet with a splash of oil for 2–4 minutes to re-crisp edges.
Microwave gently at 50–70% power to avoid drying out.
Meal prep tip: Portion into taco-sized servings and label with date for easy grab-and-heat meals.

Tasty top view: Overhead taco assembly scene—three corn tortillas filled with chopped chicken al p

Why This is Good for You

Chicken thighs provide lean protein with enough healthy fat to keep you satisfied. The marinade uses whole ingredients like chiles, pineapple, and spices, which offer antioxidants and anti-inflammatory benefits. You control the sodium and sweetness, keeping it lighter than takeout.

Pair with corn tortillas, grilled veggies, or a salad for a balanced, nutrient-dense meal.

Common Mistakes to Avoid

Skipping the soak for dried chiles: If they aren’t softened, the marinade turns gritty. Always rehydrate fully.
Overcrowding the pan: This steams the chicken and prevents char. Cook in batches for better browning.
Not saving marinade for glazing: A little reserved sauce gives that glossy, caramelized finish.
Keep it separate from raw chicken.
Undersalting: The marinade is bold, but salt makes flavors pop. Taste and adjust at the end if needed.
Overcooking: Thighs are forgiving, but dry if cooked too long. Use an instant-read thermometer for accuracy.

Alternatives

Protein swaps: Use boneless pork shoulder (thinly sliced) or firm tofu.
For tofu, press well and marinate longer, then sear until crisp.
No dried chiles: Replace guajillos with 2 teaspoons chili powder plus 1 teaspoon smoked paprika. It’s not identical, but still tasty.
No pineapple: Use orange juice plus a splash of apple juice. Add an extra teaspoon of vinegar to balance sweetness.
Oven method: Roast marinated thighs on a sheet pan at 425°F (220°C) for 18–22 minutes, broiling the last 2–3 minutes to char.
Air fryer: Cook at 390°F (200°C) for 10–14 minutes, flipping once.
Brush with reserved marinade in the final minutes.
Low heat option: If you prefer less char, cook over medium and finish with a quick broil for color.

FAQ

Can I make this ahead?

Yes. Marinate the chicken up to 12 hours ahead, then cook just before serving. You can also cook and slice it up to 3 days in advance and reheat in a hot skillet.

Is it spicy?

It’s mildly spicy with warmth from chipotle and guajillo.

For less heat, reduce the chipotle to 1 teaspoon and skip the adobo sauce. For more heat, add another chipotle or a pinch of cayenne.

Do I need achiote?

Achiote is traditional, but this version uses smoked paprika and chipotle to mimic depth and color. If you have achiote paste, add 1 teaspoon to the marinade for extra earthiness.

Can I use chicken breasts?

Yes, but watch the cook time.

Pound to even thickness, marinate, then cook 4–5 minutes per side. Pull at 160°F and rest; carryover heat will bring it to 165°F.

What should I serve with it?

Try warm corn tortillas, grilled onions, charred pineapple, cilantro, and lime. Sides like black beans, pickled red onions, or a crunchy cabbage slaw round out the meal.

How do I get good char without burning?

Preheat the pan well, pat the chicken dry, and avoid moving it too soon.

Sear over medium-high, then glaze at the end so sugars caramelize without scorching.

Wrapping Up

Chicken al pastor is all about smart marinating, high heat, and bright toppings. With a handful of pantry spices and a bit of pineapple, you get a weeknight-friendly dish that tastes like your favorite taco spot. Keep the method simple, don’t overcrowd the pan, and finish with a squeeze of lime.

Serve it in tacos, bowls, or salads, and expect clean plates.