Homemade Chicken Al Pastor Recipe
Discover the delicious flavors of Chicken al pastor, a Mexican fusion dish with roots in Lebanese cuisine. Learn how to make it and enjoy with your family.
Servings 6
Calories 290.6kcal
Equipment
- Grill or grill pan: For the best flavor and charred finish.
- Ziplock bag: to marinate the chicken, ensuring it is well coated and infused with flavors.
- Knife and cutting board: For slicing the grilled chicken into thin strips or bite-sized pieces.
- Tongs or spatula: to handle the chicken while grilling and flipping it.
Ingredients
- 2 lbs boneless skinless chicken thighs
- ¼ cup white vinegar
- ¼ cup pineapple juice
- 1 tablespoon fresh lime juice
- 2 tablespoon achiote paste
- 2 tablespoon adobo sauce from a can of chipotle peppers in adobo
- 1-2 morita peppers soaked overnight and drained (adjust according to your heat preference)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Salt to taste
- ¼ cup chopped fresh cilantro
Instructions
- In a blender, combine the white vinegar, pineapple juice, lime juice, achiote paste, adobo sauce, morita pepper, garlic, oregano, cumin, smoked paprika, black pepper, and salt. Blend until smooth.
- Place the chicken thighs in a large ziplock bag or a non-reactive container, and pour the marinade over the chicken. Ensure the chicken is well-coated, then seal the bag or cover the container. Refrigerate for at least 2 hours, or overnight for best results.
- Preheat a grill or grill pan to medium-high heat (375 to 400°F). Remove the chicken from the marinade, allowing any excess to drip off. Brush the grill or grill pan with vegetable oil to prevent sticking.
- Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Allow the chicken to rest for a few minutes before slicing it into thin strips.
- Serve the Chicken Al Pastor in tacos, burritos, or bowls with your favorite accompaniments.
Oven Method
- Preheat your oven to 400 degrees F.
- Next, lay the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish.
- Bake the chicken until it is fully cooked, the juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh registers 165ºF. This typically takes about 30 minutes in my oven.
Notes
- Marinate the chicken for at least 2 hours or overnight for optimal flavor. This allows the marinade to penetrate the meat and infuse it with delicious flavors.
- If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes.
- Do not overcook, else the chicken will turn out dry
- To achieve a delicious char on the chicken, allow it to cook undisturbed for a few minutes on each side before flipping. This will enhance the flavor and add a smoky touch.
- If you prefer a milder flavor, reduce the amount of adobe sauce and Morita pepper.
Nutrition
Calories: 290.6kcal | Carbohydrates: 3.6g | Protein: 29.2g | Fat: 16.8g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 7.6g | Cholesterol: 89.2mg | Sodium: 1128.9mg | Potassium: 590.9mg | Fiber: 0.5g | Sugar: 1.2g | Vitamin A: 190IU | Vitamin C: 2.4mg | Calcium: 33.5mg | Iron: 3.9mg