Low Sodium Al Pastor Chicken

Savor the vibrant, smoky flavors of *Low Sodium Al Pastor Chicken*, a healthier twist on the classic Mexican dish! This recipe swaps out salty marinades for a bold, zesty blend of guajillo and ancho chiles, unsweetened pineapple juice, and aromatic spices like cumin, oregano, and smoked paprika. The boneless, skinless chicken thighs are marinated to perfection and then grilled to juicy, golden-brown excellence, paired with caramelized grilled pineapple for a hint of natural sweetness. Served on warm corn tortillas and topped with fresh cilantro and chopped onion, this dish delivers authentic street taco flavor with less sodium. Ideal for weeknight dinners or weekend gatherings, these flavorful tacos are both nutritious and irresistibly delicious.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, boneless and skinless
• 1 cup pineapple juice, unsweetened
• 0.25 cup apple cider vinegar
• 3 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 4 whole garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 1 cinnamon stick
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 0.25 cup fresh cilantro, chopped
• 1 cup pineapple, sliced and grilled
• 8 whole corn tortillas
• 1 small onion, chopped
• 1 lime wedges

Directions

Step 1

Start by soaking the guajillo and ancho chiles in hot water for about 15 minutes until they are softened.

Step 2

Remove the chiles from the water, cut them open, and remove the seeds.

Step 3

In a blender, combine the pineapple juice, apple cider vinegar, softened chiles, garlic cloves, ground cumin, dried oregano, smoked paprika, black pepper, cinnamon stick, lime juice, and olive oil. Blend until smooth.

Step 4

Place the chicken thighs in a large resealable bag or a bowl and pour the marinade over the chicken, ensuring that all pieces are well coated. Marinate for at least 2 hours in the refrigerator, preferably overnight for maximum flavor.

Step 5

Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade, shaking off excess, and discard the remaining marinade.

Step 6

Grill the chicken for about 6-8 minutes per side or until it is cooked through and has reached an internal temperature of 165°F (75°C).

Step 7

While the chicken is grilling, slice the pineapple and grill it for about 2-3 minutes per side until caramelized. Remove and set aside.

Step 8

Once the chicken is cooked, remove from the grill and let it rest for a few minutes before slicing into thin strips.

Step 9

Warm the corn tortillas in a dry skillet or on the grill for a few seconds on each side.

Step 10

To assemble, place a few strips of chicken on each tortilla. Top with grilled pineapple slices, chopped onion, and fresh cilantro.

Step 11

Serve with lime wedges on the side for extra zest.

Nutrition Facts

Serving size	(2151.4g)

Amount per serving	% Daily Value*
Calories	3525.5

Total Fat 145.8g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 950.2mg	0%
Total Carbohydrate 288.3g	0%
Dietary Fiber 50.0g	0%
Total Sugars 57.7g
Protein 271.4g	0%

Vitamin D 0IU	0%
Calcium 577.9mg	0%
Iron 23.0mg	0%
Potassium 4874.2mg	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: 37.0%

Protein: 30.6%

Carbs: 32.5%