Chicken Al Pastor

Experience the bold, smoky flavors of traditional Mexican cuisine with this Chicken Al Pastor recipe—a vibrant twist on the classic dish. Tender, marinated chicken thighs are infused with the rich, earthy flavors of dried guajillo and ancho chilies, balanced perfectly with sweet pineapple juice, tangy orange juice, and aromatic spices like cumin and oregano. Grilled to perfection alongside caramelized pineapple slices, the chicken is then paired with warm, slightly charred corn tortillas for tacos that burst with flavor. Topped with fresh cilantro, crunchy onion, and a zesty squeeze of lime, these tacos deliver the perfect harmony of sweet, savory, and smoky notes. This quick and satisfying recipe, ideal for taco night, brings the authentic taste of Al Pastor to your table in under two hours, delivering a feast that’s as easy to make as it is irresistible.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 whole dried guajillo chilies
• 2 whole dried ancho chilies
• 1 cup pineapple juice
• 0.25 cup white vinegar
• 0.25 cup orange juice
• 3 tablespoons vegetable oil
• 5 whole garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 sliced round fresh pineapple
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 0.5 cup, chopped fresh cilantro
• 0.5 cup small white onion, finely chopped
• 12 whole corn tortillas
• 4 pieces lime wedges

Directions

Step 1

Start by removing the seeds and stems from the dried guajillo and ancho chilies.

Step 2

Place the chilies in a bowl and cover them with boiling water to soak for 15 minutes until softened.

Step 3

Drain the chilies and place them in a blender along with the pineapple juice, white vinegar, orange juice, vegetable oil, garlic cloves, ground cumin, dried oregano, salt, and black pepper. Blend until smooth to create the marinade.

Step 4

Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring that it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for optimal flavor absorption.

Step 5

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 6

Remove the chicken from the marinade (discard the marinade) and grill the chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C) and have nice grill marks.

Step 7

While the chicken is grilling, grill the pineapple slices for about 2-3 minutes on each side until lightly charred and caramelized.

Step 8

Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.

Step 9

Heat the corn tortillas on the grill for about 30 seconds per side until warmed and slightly charred.

Step 10

To assemble the Chicken Al Pastor tacos, place a few pieces of grilled chicken on each tortilla, add a slice of grilled pineapple, and top with chopped onion and cilantro.

Step 11

Serve the tacos with lime wedges on the side for squeezing over the top just before eating.

Nutrition Facts

Serving size	(2234.6g)

Amount per serving	% Daily Value*
Calories	3988.7

Total Fat 161.5g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1134.0mg	0%
Sodium 5695.0mg	0%
Total Carbohydrate 359.1g	0%
Dietary Fiber 57.7g	0%
Total Sugars 60.0g
Protein 280.9g	0%

Vitamin D 63.5IU	0%
Calcium 609.3mg	0%
Iron 22.4mg	0%
Potassium 4906.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 28.0%

Carbs: 35.8%