Chicken Al Pastor brings the bold flavors of Mexico to your kitchen with a surprisingly simple recipe. A zesty marinade does the heavy lifting, making this perfect for weeknight meals or entertaining. Enjoy it in tacos, on salads, or as part of a delicious rice bowl – the possibilities are endless!
Pat the chicken dry with a paper towel and transfer to a zip top bag.
Make the marinade.
Add the guajillo chiles to a bowl and cover with boiling water. Soak the chiles for 3-5 minutes or until softened. Remove and add the chile to a blender.
Add the remaining marinade ingredients to the blender and blend until smooth.
Pour 3/4 of the marinade in the bag with the chicken and seal pressing out as much air as possible. Transfer to the refrigerator and marinade for 4-24 hours. Store the remaining sauce in an airtight container.
Preheat ove to 400˚F.
Line a baking sheet with aluminum foil and coat with cooking spray.
Arrange the chicken on the baking sheet with the pineapple chunks and brush with the remaining marinade.
Bake in the oven for 10 minutes. Flip the chicken and pineapple over, brush with the remaining marinade and bake until the chicken is cooked through and registers 160˚F on a thermometer.
Turn the oven to broil and broil for 3-5 minutes until caramelized and crispy. Flip and broil on the opposite side for an additional 3-4 minutes.
While the chicken is roasting, toast the tortillas in a skillet or over a gas stovetop to char slightly.
Remove the chicken from the oven and roughly chop the chicken and pineapple.
Assemble the tacos with your desired toppings and serve immediately.
Notes
Chicken al Pastor can be marinated up to 24 hours in advance making this an excellent option for prepping ahead.