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Jalapeno slices are placed next to a chicken taco.
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Chicken Al Pastor Recipe

This easy chicken al pastor recipe features juicy chicken thighs marinated with guajillo chiles, achiote, chipotle, citrus and pineapple. Roast everything on one sheet pan and finish it beneath the broiler for smoky, caramelized edges. Serve it in tacos, rice bowls, salads or quesadillas.
Prep Time15 minutes
Cook Time45 minutes
Marinating Time4 hours
Total Time5 hours
Course: Dinner, lunch
Cuisine: Mexican
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • 1 sheet pan
  • 1 chef's knife
  • 1 cutting board
  • 1 Zip top bag or non-reactive bowl
  • 1 blender or food processor
  • 1 kitchen tongs
  • 1 spatula

Ingredients

For the Chicken and Marinade

  • 2 pounds boneless skinless chicken thighs
  • 2 dried guajillo chiles seeded and stemmed
  • 2 tablespoons achiote paste
  • 1 chipotle chile in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 onion peeled and roughly chopped
  • 1/4 cup orange juice
  • 1/2 cup pineapple juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 5 garlic cloves
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped fresh oregano or 1/2 tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 2 cups pineapple chunks fresh or canned in juice and well drained

For Serving, as Desired

  • Warm corn tortillas
  • Avocado slices
  • Chopped red or white onion
  • Quick pickled red onions
  • Sliced jalapeño
  • Salsa
  • Pico de gallo
  • Sour cream or Mexican crema
  • Lime wedges
  • Crumbled Cotija cheese
  • Chopped cilantro

Instructions

  • Pat the chicken dry and place it in a zip-top bag or nonreactive container.
  • Place the guajillo chiles in a bowl and cover with boiling water. Soak for 3–5 minutes, or until softened, then drain.
  • Add the chiles, achiote paste, chipotle, adobo sauce, onion, orange juice, pineapple juice, vinegar, olive oil, garlic, cilantro, cumin, brown sugar, oregano, salt, cayenne and black pepper to a blender. Blend until smooth.
  • Reserve one-fourth of the marinade in a separate airtight container before adding the remaining marinade to the chicken.
  • Pour the remaining marinade over the chicken. Seal and refrigerate for 4–24 hours. For the best texture, aim for 4–12 hours.
  • Preheat the oven to 400°F. Line a large rimmed sheet pan with foil and coat it lightly with cooking spray.
  • Remove the chicken from the bag and discard all marinade that touched the raw chicken.
  • Arrange the chicken and pineapple in a single layer on the prepared pan. Brush with some of the clean reserved marinade.
  • Bake for 10 minutes. Flip the chicken and pineapple, brush with more reserved marinade and bake for another 8-10 minutes, or until nearly cooked through.
  • Turn the oven to broil. Broil for 3–5 minutes, flip and broil the opposite side for 3–4 minutes, or until caramelized and lightly charred.
  • Check that the thickest part of the chicken has reached 165°F.
  • Rest for 5 minutes, then chop the chicken and pineapple.
  • Serve in warm tortillas with your desired toppings.

Notes

  • For the best flavor and texture, marinate the chicken for 4–12 hours. Do not marinate for more than 24 hours.
  • Reserve the basting marinade before the remaining marinade touches the raw chicken.
  • Discard all marinade that was in contact with raw poultry.
  • Fresh pineapple provides the firmest texture, but canned pineapple packed in juice may also be used. Drain it well.
  • Do not crowd the sheet pan. Divide the recipe between two pans when doubling.
  • Watch the chicken closely beneath the broiler because the sugars in the marinade can burn quickly.
  • The chicken is finished when the thickest portion reaches 165°F.
  • Store leftovers in the refrigerator for up to four days.
  • Freeze the cooked chicken separately from the pineapple for up to three months.
  • Reheat in a lightly oiled skillet, the oven or the air fryer until the chicken reaches 165°F.

Nutrition

Calories: 208kcal | Carbohydrates: 9g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 637mg | Potassium: 389mg | Fiber: 1g | Sugar: 5g | Vitamin A: 337IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg