Description
Spice up your dinner with Al Pastor Chicken, a zesty Mexican-inspired dish that brings sizzling street flavors straight to your kitchen. Marinated chicken packed with tangy pineapple and bold spices delivers a mouthwatering meal that tastes like an authentic taqueria experience.
Ingredients
Scale
Protein:
- 1 ½ pounds chicken thighs
Spices and Seasonings:
- 1 tablespoon salt
- ½ tablespoon black pepper
- 1 tablespoon achiote paste
- 2 tablespoons guajillo chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon cinnamon
Wet Ingredients and Aromatics:
- 6 ½ tablespoons pineapple juice
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon + 1 teaspoon white vinegar
- ½ large onion
- 2 cloves garlic
- ½ cup pineapple chunks
Instructions
- Combine 6 ½ tablespoons pineapple juice, 1 tablespoon white vinegar, lime juice, coarsely chopped onion, garlic, cumin, oregano, cinnamon, salt, black pepper, achiote paste, and guajillo chili powder in a blender. Pulse until your marinade transforms into a smooth, aromatic liquid.
- Pour the vibrant marinade over 1 ½ pounds chicken thighs, ensuring each piece gets thoroughly coated. Massage the marinade into the meat to maximize flavor penetration.
- Seal the marinating chicken in an airtight container and refrigerate for minimum 2 hours. For more intense flavor, let the chicken soak overnight in the refrigerator.
- Remove chicken from refrigerator 30 minutes before cooking to reach room temperature. Pat the pieces dry with paper towels to promote better caramelization.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat (375°F). Carefully place chicken pieces into the hot pan, avoiding overcrowding.
- Cook chicken for 8-10 minutes on each side, turning once. Ensure internal temperature reaches 165°F for safe consumption. Your chicken should develop a beautiful golden-brown exterior.
- Add ½ cup pineapple chunks to the skillet during the last 2-3 minutes of cooking. Let the fruit caramelize and develop a slightly charred edge.
- Transfer chicken to a clean cutting board. Allow it to rest for 5 minutes, which helps redistribute internal juices and maintain tenderness.
- Slice chicken into bite-sized pieces. Serve immediately while still warm and fragrant.
Notes
- Marinate the chicken for at least 2 hours, but overnight marinating will give you the most intense flavor and tenderize the meat completely.
- Use bone-in chicken thighs for extra juiciness, but boneless will work if that’s what your pantry offers.
- Ensure your skillet or grill pan is super hot before adding chicken to achieve those perfect caramelized edges and delicious char marks.
- For a low-carb version, serve the chicken over cauliflower rice instead of traditional Mexican rice, and skip the pineapple for a more protein-focused meal.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 244 kcal
- Sugar: 3 g
- Sodium: 818 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 90 mg