Paleo Al Pastor Chicken
Savor the bold, smoky flavors of this Paleo Al Pastor Chicken, a healthier twist on the classic Mexican dish that’s packed with vibrant ingredients. This recipe features tender, juicy boneless chicken thighs marinated in a zesty blend of pineapple and citrus juices, chipotle chili powder, and aromatic spices, then grilled to perfection for a beautifully charred finish. Topped with caramelized grilled pineapple chunks and fresh cilantro, this dish bursts with a balance of sweetness and spice. Perfect for paleo enthusiasts and grill lovers alike, it’s a wholesome, gluten-free dinner option that’s as easy to make as it is impressive to serve. Pair it with lime wedges for a refreshing citrus kick that ties all the flavors together!
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Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks
- 1 cup pineapple juice
- 0.5 cup fresh orange juice
- 0.25 cup apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cloves garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro leaves, chopped
- 4 wedge lime wedges
Directions
Step 1
In a large mixing bowl, combine pineapple juice, orange juice, apple cider vinegar, olive oil, chipotle chili powder, ground cumin, paprika, dried oregano, minced garlic, salt, and black pepper. Stir well to create the marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Step 3
Preheat your grill to medium-high heat or preheat a grill pan over medium-high heat on the stovetop.
Step 4
Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Grill the chicken thighs for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
Step 5
While the chicken is grilling, place the pineapple chunks on the grill. Grill for about 2-3 minutes per side until caramelized and slightly charred.
Step 6
Remove the grilled chicken and pineapple from the grill and let the chicken rest for 5 minutes before serving.
Step 7
Slice the chicken into strips and serve topped with grilled pineapple chunks, sprinkled with chopped fresh cilantro.
Step 8
Serve with lime wedges on the side for a refreshing citrus finish.
Nutrition Facts
| Serving size | (1656.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2550.0 |
| Total Fat 131.1g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1134.0mg | 0% |
| Sodium 4029.1mg | 0% |
| Total Carbohydrate 91.8g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 64.1g | |
| Protein 243.7g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 321.8mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 3635.2mg | 0% |
Source of Calories