Whole30 Chicken Al Pastor

Indulge in the smoky, tangy, and slightly sweet flavors of Whole30 Chicken Al Pastor, a healthier twist on the classic Mexican favorite. This recipe features tender, marinated boneless chicken thighs infused with a bold blend of dried guajillo chiles, fresh pineapple, orange juice, and warm spices like cumin, oregano, and cinnamon. The marinade, bursting with zesty and vibrant flavor, is Paleo and Whole30-friendly, thanks to wholesome ingredients like apple cider vinegar and natural seasonings. After soaking up the marinade, the chicken is seared to perfection, creating beautifully charred edges that deliver a smoky depth. Topped with fresh cilantro, crunchy red onion, and a squeeze of lime, this dish is perfectly paired with cauliflower rice or lettuce wraps for a satisfying, grain-free meal. Whether you’re meal-prepping or looking to impress with a nutritious yet flavor-packed dinner, this Chicken Al Pastor will transport your taste buds straight to the streets of Mexico!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 4 whole dried guajillo chiles
• 1 cup fresh pineapple
• 0.5 cup orange juice
• 0.25 cup apple cider vinegar
• 4 whole garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lard or coconut oil
• 1 whole red onion
• 0.5 cup cilantro
• 2 whole lime

Directions

Step 1

Begin by preparing the dried guajillo chiles: remove stems and seeds, then place them in a bowl with enough hot water to cover them. Let them soak for about 15 minutes until they become soft.

Step 2

While the chiles are soaking, cut the fresh pineapple into small chunks, reserving one cup for the marinade and additional for garnishing if desired.

Step 3

Once the chiles are softened, drain them and transfer to a blender along with 1 cup of fresh pineapple, orange juice, apple cider vinegar, garlic cloves, ground cumin, dried oregano, ground cinnamon, salt, and black pepper.

Step 4

Blend until smooth to create the marinade.

Step 5

Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over the chicken, ensuring all pieces are well-coated. Marinate in the refrigerator for at least 2 hours, up to overnight for best flavor.

Step 6

When ready to cook, heat the lard or coconut oil in a large skillet over medium-high heat.

Step 7

Remove the chicken from the marinade and discard any extra marinade. Cook the chicken thighs in the hot skillet for about 6-8 minutes each side, or until fully cooked and charred in spots.

Step 8

While the chicken is cooking, finely chop the red onion and cilantro, and cut the limes into wedges.

Step 9

Once the chicken is cooked, remove it from the heat and let it rest for a few minutes before slicing it thinly.

Step 10

Serve the sliced Chicken Al Pastor with chopped onions, cilantro, lime wedges, and extra chunks of pineapple if desired. This dish can be enjoyed over cauliflower rice or lettuce wraps to keep it Whole30-compliant.

Nutrition Facts

Serving size	(1641.4g)

Amount per serving	% Daily Value*
Calories	2546.4

Total Fat 132.3g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1159.8mg	0%
Sodium 3208.8mg	0%
Total Carbohydrate 90.8g	0%
Dietary Fiber 22.0g	0%
Total Sugars 35.6g
Protein 247.0g	0%

Vitamin D 63.5IU	0%
Calcium 352.8mg	0%
Iron 15.7mg	0%
Potassium 3953.9mg	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: 46.8%

Protein: 38.9%

Carbs: 14.3%