Low Carb Chicken Al Pastor
Savor the bold flavors of Mexico with this Low Carb Chicken Al Pastor recipe—a healthier twist on the classic street-food favorite! Juicy, marinated boneless chicken thighs are infused with a vibrant blend of smoky guajillo and ancho chilies, sweet pineapple, tangy apple cider vinegar, and warming spices like cumin and cinnamon. Grilled to perfection, this dish delivers the iconic balance of smoky, sweet, and savory in every bite, all while being keto-friendly and gluten-free. Perfect for a light dinner or meal prep, this dish is easy to prepare with just 20 minutes of prep time and pairs beautifully with fresh lime wedges and chopped cilantro for a zesty finishing touch. Whether served on its own or alongside your favorite low-carb sides, this Chicken Al Pastor is sure to become a household favorite!
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Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 cup pineapple chunks
- 3 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 0.25 cup apple cider vinegar
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 cup onion
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 wedges lime wedges
- 2 tablespoons chopped cilantro
Directions
Step 1
Start by preparing the marinade. Remove stems and seeds from the guajillo and ancho chilies, then soak them in hot water for about 10 minutes until softened.
Step 2
In a blender, combine softened chilies, pineapple chunks, apple cider vinegar, garlic, cumin, oregano, smoked paprika, cinnamon, onion, salt, and pepper. Blend until smooth.
Step 3
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Refrigerate for at least 2 hours, up to overnight, for best results.
Step 4
Preheat a grill or a stovetop grill pan over medium-high heat. Lightly brush the grill with olive oil to prevent sticking.
Step 5
Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Step 6
Once cooked, let the chicken rest for a few minutes. Slice into strips or chunks.
Step 7
Serve garnished with fresh cilantro and lime wedges on the side. Enjoy as is, or serve with additional low-carb sides.
Nutrition Facts
| Serving size | (1387.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1642.9 |
| Total Fat 90.7g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 769.5mg | 0% |
| Sodium 5549.2mg | 0% |
| Total Carbohydrate 72.5g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 24.5g | |
| Protein 148.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.0mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 3351.5mg | 0% |
Source of Calories