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CHICKEN AL PASTOR

4.5
(8)
6 Reviews
1 Photo

This chicken al pastor features almost-charred pineapple and toasty spicy
chicken that is incredibly tender and juicy! Serve with of white onion and fresh
cilantro.

By
Melissa Gray
Melissa Gray
 * 

Melissa Gray is a recipe developer and food stylist for Dotdash Meredith. She
began working in food publishing in 2015 and joined the Dotdash Meredith test
kitchens in 2019. She has developed over 1,500 original recipes and styled in
over 300 photoshoots during that time.
Allrecipes' editorial guidelines
Updated on March 4, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet
recipes using only equipment you'd find in a home kitchen. Staff credentials
vary but include training at the Culinary Institute of America; kitchen stints
in fine dining restaurants; and countless hours in the test kitchen itself.
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Cook Time:
1 hr 30 mins
Active Time:
30 mins
Marinate Time:
8 hrs
Stand Time:
10 mins
Total Time:
10 hrs 10 mins
Servings:
10
Yield:
20 tacos
Jump to Nutrition Facts




INGREDIENTS

 * 4 dried guajillo chiles, stemmed and seeded

 * 2 tablespoons achiote paste

 * 6 large cloves garlic, peeled

 * 1 (7 ounce) can chipotle peppers in adobo sauce, drained

 * 1 ⅓ cups finely chopped onion, divided

 * ⅔ cup orange juice

 * 3 tablespoons apple cider vinegar

 * 3 tablespoons olive oil

 * 1 tablespoon ground cumin

 * 1 tablespoon light brown sugar

 * 1 teaspoon kosher salt

 * 3 pounds skinless, boneless chicken thighs, cut in half

 * 8 (12-inch) jumbo wooden skewers

 * 1 large fresh pineapple - peeled, cored, and sliced

 * 20 (6 inch) corn tortillas

 * ¼ cup roughly chopped fresh cilantro


DIRECTIONS

     

 1.  Heat a skillet over medium-high heat. Add dried chiles; cook, turning
     occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1
     cup water to just cover the chiles, and bring to a simmer over medium-high.
     Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
     
     
     
     Dotdash Meredith Food Studios
     
     

 2.  Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice,
     vinegar, oil, cumin, brown sugar, and salt in a blender; process until
     smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate
     until ready to use.
     
     
     
     Dotdash Meredith Food Studios
     
     

 3.  Place remaining marinade in a shallow dish or large resealable plastic bag,
     add chicken; toss to evenly coat. Cover chicken with plastic wrap, and
     refrigerate at least 8 hours or up to 24 hours.
     
     
     
     Dotdash Meredith Food Studios
     
     

 4.  Place wooden skewers in a shallow dish; cover with water by 1 inch. Let
     stand at room temperature while chicken marinates.
     
     
     
     Dotdash Meredith Food Studios
     
     

 5.  Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8
     inches away from heating element. Line a small roasting pan or 13- x 9-inch
     baking dish with aluminum foil.
     
     

 6.  Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the
     center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch
     space from end of skewer. Thread 5 to 6 pieces of marinated chicken,
     stacking on top of pineapple; thread 1 pineapple slice. Repeat process,
     ending with pineapple slice, until all chicken pieces and pineapple slices
     are used, making 4 stacks total. Brush with any remaining marinade from
     chicken.
     
     
     
     Dotdash Meredith Food Studios
     
     

 7.  Place stacked skewers in the prepared pan, resting skewer ends on edge of
     pan so that the chicken doesn't touch the bottom of the pan.
     
     
     
     Dotdash Meredith Food Studios
     
     

 8.  Bake in the preheated oven for 30 minutes. Flip skewers over, brush with
     reserved 1/2 cup marinade. Bake until chicken is no longer pink in the
     center and the juices run clear, about 30 minutes longer. An instant-read
     thermometer inserted into the center should read 160 degrees F (71 degrees
     C). Increase oven temperature to broil; broil until browned and crispy, 3
     to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
     
     
     
     Dotdash Meredith Food Studios
     
     

 9.  Meanwhile, heat a large skillet over high heat. Working two at a time, add
     tortillas; cook, turning once, until heated and browning in some spots, 1
     to 2 minutes per side. Repeat with remaining tortillas.
     
     
     
     Dotdash Meredith Food Studios
     
     

 10. Remove chicken and pineapple from skewers, place on cutting board, roughly
     chop.
     
     
     
     Dotdash Meredith Food Studios
     
     

 11. Divide chicken and pineapple between heated tortillas; top with remaining
     onion and cilantro.
     
     
     
     Dotdash Meredith Food Studios
     
     

I Made It
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NUTRITION FACTS (PER SERVING)

324 Calories 10g Fat 31g Carbs 28g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 10 Calories 324 % Daily Value * Total Fat
10g 13% Saturated Fat 2g 10% Cholesterol 113mg 38% Sodium 422mg 18% Total
Carbohydrate 31g 11% Dietary Fiber 4g 13% Protein 28g Potassium 603mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

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Reserved


REVIEWS (6)

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4.5 out of 5
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Allrecipes Member

12/16/2023
This has become one of our families go to meals. It's good with chicken, but we
prefer pork loin. I use corn tortillas most of the time as that is our
preference, but flour ones are good as well. I will typically make a large batch
of the sauce and freeze it in single meal portions in food saver bags. Makes for
a quick and delicious dinner!
Read More
Helpful (0)
Allrecipes Member

11/14/2023
Cooking the chiles as directed lead to the realization that I had created toxic
fumes in my house as everyone started coughing. Cue the vent fan!!Unfortunately
no one liked the end product so it literally went into the trash. Too dry, spicy
with heat but not much actual taste to the chicken itself. Needed a lot of help
from other ingredients to be palatable.
Read More
Helpful (0)
barbara

11/06/2023
Yummy!
Read More
Helpful (0)
COOKING4FIVE

06/21/2023
Just the right amount of spice for us. Had all ingredients on hand except
achiote paste. Very easy to make. Just a bit time consuming....but worth it!
Read More
Helpful (0)
truemper

06/08/2023
This was very good. I followed the directions in terms of quantities and
ingredients, but did all the cooking in skillets without skewers. The flavors
were great. My six year old thought the meat was too spicy and didn't like the
pineapple, so she got something entirely different, but the wife and I really
enjoyed these.
Read More
Helpful (0)
Allrecipes Member

04/03/2023
Love this recipe very much. Thanks for posting.
Read More
Helpful (0)

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