Soy-Free Al Pastor Chicken

Experience bold, authentic flavors with this Soy-Free Al Pastor Chicken recipe, a vibrant twist on the traditional Mexican classic that eliminates soy without sacrificing depth or richness. Marinated in a blend of smoky guajillo and ancho chiles, sweet pineapple, tangy orange juice, and earthy spices like cumin and cinnamon, this dish pairs tender, oven-roasted chicken thighs with the perfect balance of savory and sweet. Served on warm corn tortillas and garnished with fresh cilantro, diced onion, and a squeeze of zesty lime, this al pastor recipe is gluten-free, soy-free, and utterly irresistible. Perfect for taco night or a crowd-pleasing dinner, it delivers authentic street food vibes straight to your table with just 30 minutes of prep time.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pounds chicken thighs
• 4 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 1 cup fresh pineapple
• 1 cup orange juice
• 0.25 cup white vinegar
• 4 whole garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 12 pieces corn tortillas
• 0.5 cup fresh cilantro
• 1 medium white onion
• 1 whole lime

Directions

Step 1

Remove the stems and seeds from the guajillo and ancho chiles.

Step 2

Place the chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

Step 3

Drain the chiles and transfer them to a blender.

Step 4

Add pineapple, orange juice, white vinegar, garlic cloves, ground cumin, dried oregano, ground cinnamon, smoked paprika, salt, and black pepper to the blender.

Step 5

Blend until you achieve a smooth marinade.

Step 6

Place chicken thighs in a large bowl and pour the marinade over them, ensuring all pieces are well coated.

Step 7

Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 8

Preheat the oven to 375°F (190°C).

Step 9

Remove the chicken from the marinade, shaking off excess, and place it on a roasting pan.

Step 10

Drizzle olive oil on the chicken and bake for 35-45 minutes until the chicken is cooked through and slightly charred at the edges.

Step 11

While the chicken cooks, dice the white onion and chop the cilantro.

Step 12

Warm up the corn tortillas on a skillet or directly over a gas stove flame for a few seconds per side.

Step 13

Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.

Step 14

Serve the sliced chicken on warm tortillas topped with diced onion, chopped cilantro, and a squeeze of lime.

Nutrition Facts

Serving size	(2283.8g)

Amount per serving	% Daily Value*
Calories	3952.2

Total Fat 152.9g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 852.7mg	0%
Sodium 3293.3mg	0%
Total Carbohydrate 365.6g	0%
Dietary Fiber 64.7g	0%
Total Sugars 48.0g
Protein 284.9g	0%

Vitamin D 63.5IU	0%
Calcium 663.0mg	0%
Iron 26.2mg	0%
Potassium 5435.6mg	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: 34.6%

Protein: 28.6%

Carbs: 36.8%