Flavorful Chicken Al Pastor - Smoky, Sweet, and Weeknight-Friendly
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.
Ingredients
- 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
Instructions
- 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.