Keto Chicken Al Pastor
Transform your dinner routine with this irresistible Keto Chicken Al Pastor, a low-carb twist on the classic Mexican favorite. Juicy, marinated chicken thighs are infused with a smoky, tangy blend of pineapple juice, chipotle peppers, and aromatic spices, then grilled to perfection for a lightly charred, caramelized finish. Paired with a creamy lime avocado sauce made with fresh cilantro and sour cream, this dish delivers bold, tropical flavors while staying keto-friendly and gluten-free. Perfect for weeknight meals or entertaining, this recipe is easy to prepare yet impressively delicious. Serve it as-is with the vibrant sauce, or with your favorite low-carb sides for a satisfying feast. It’s a healthy, flavorful way to enjoy restaurant-worthy chicken al pastor straight from your own kitchen!
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Ingredients
- 6 pieces chicken thighs
- 0.5 cup pineapple juice
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 pieces chipotle peppers in adobo sauce
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces large avocados
- 1 piece lime
- 0.5 cup fresh cilantro
- 0.25 cup sour cream
- 2 tablespoons water
Directions
Step 1
In a blender, combine pineapple juice, olive oil, apple cider vinegar, chipotle peppers, garlic, oregano, cumin, paprika, salt, and pepper. Blend until smooth to create the marinade.
Step 2
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Make sure each piece is thoroughly coated. Cover the bowl or seal the bag and marinate in the refrigerator for at least 2 hours, preferably overnight.
Step 3
Preheat your grill or stovetop grill pan to medium-high heat.
Step 4
Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken thighs for about 6-8 minutes per side, or until fully cooked and slightly charred.
Step 5
While the chicken is cooking, prepare the lime avocado sauce. In a small bowl, mash the avocados and add the juice of the lime, sour cream, and water. Mix until smooth. Stir in the chopped cilantro and season with salt to taste.
Step 6
Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips.
Step 7
Serve the chicken with the lime avocado sauce drizzled over the top, or on the side for dipping. Optionally, garnish with extra cilantro if desired.
Nutrition Facts
| Serving size | (1705.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3172.4 |
| Total Fat 213.6g | 0% |
| Saturated Fat 51.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 874.8mg | 0% |
| Sodium 3437.8mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 32.0g | 0% |
| Total Sugars 26.0g | |
| Protein 247.2g | 0% |
| Vitamin D 63IU | 0% |
| Calcium 339.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 4604.7mg | 0% |
Source of Calories