Chicken Al Pastor
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Grilled Chicken Al Pastor is an easy Chipotle copycat recipe that’s packed with flavor! Made with a bold, spicy marinade and perfectly grilled for that irresistible char, it’s a simple way to bring restaurant-quality flavor to your own kitchen with just 22 minutes of hands-on time! Whether you serve it in tacos or bowls, this easy grilled chicken recipe is one you’ll want to make on repeat.
Chipotle chicken al pastor at a fraction of the price!
We all love a good Chipotle meal. A bowl or burrito, filled with well-seasoned grilled meats and fresh veggies, you really can’t go wrong! But what if I told you that you could make 4 burritos or bowls for the price of one at home? And it would taste just as good, might I dare say, even better!
Are you with me? Let me show you how I do it!
- Start by marinating chicken thighs in the morning. This is what really brings the flavor to this recipe!
- Fire up the grill a few hours later and toss the chicken on a hot grill to get a nice sear.
- Dice up the chicken and add it to a burrito or bowl for a tasty meal!
This recipe is packed with flavor, easy to make, and perfect for meal prepping! And not to mention, a great deal compared to buying 4 meals at Chipotle.
Key ingredients and substitution ideas
Above I show you all of the ingredients for the recipe to give you a good visual for your shopping list. Below I’ll give you some notes on specific ingredients in the recipe. You can find the full list of ingredients with measurements in the recipe card.
- Chipotle peppers in adobo sauce – you will find these in a can at grocery stores, either in the Hispanic section, or near the other canned peppers and chilies. We’ll use the entire can to make the marinade.
- Ground annatto (achiote powder) – this bright red-orange spice is made from the seeds of the achiote tree. It has a mild, earthy flavor with slightly peppery and nutty notes, and it’s popular for its vibrant color. It pairs well with garlic and cumin, and it’s a key ingredient in al pastor seasoning. I ordered this spice on Amazon, but you might also be able to find it in Hispanic markets. If you can’t get your hands on any ground annatto, you can use paprika instead.
- Boneless skinless chicken thighs – I like to make this recipe with thighs, just like Chipotle! But if you’re looker for a leaner protein, you can use chicken breasts instead.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and video, scroll to the recipe card at the bottom of this post.
- Make the al pastor marinade by blending up chipotle peppers with avocado oil, spices, pineapple juice, lime juice, apple cider vinegar, and fresh cilantro.
- Marinate the meat for at least 2 hours, or up to 10 hours.
- Grill the chicken on a hot grill for 5-6 minutes. Add pineapple slices to the grill and cook for 2-3 minutes per side.
- Dice up the chicken and pineapple, and serve it in tacos, burritos, quesadillas, salads, or bowls.
How to serve the chicken
Make burrito bowls, perfect for meal prep! While the chicken is marinating, cook up some cilantro lime rice. Layer it in the bottom of bowls, then top the bowls with the al pastor chicken and pineapple. Add your choice of extras like black beans, pinto beans, guacamole, sour cream, or cheese.
Make tacos, perfect for an easy weeknight meal! Add the grilled chicken and pineapple to warm tortillas. Top with pickled onions, cilantro, and your choice of tomatillo salsa, corn salsa, or fresh tomato salsa.
Make burritos, for when you’re really hungry! Fill a large burrito-size tortilla with the chicken and pineapple. Fill your burrito however you like! Salsa, guacamole, cheese, shredded lettuce, black beans, maybe a drizzle of cilantro lime sauce if you really want to bring the flavor!
Make a salad, for when you want something light! This grilled chicken is delicious served hot or cold on top of a salad. I like to toss some mixed greens with chipotle vinaigrette (another copycat recipe!), top it with the diced chicken and pineapple, then add whatever I have around, like diced tomatoes, avocado, pickled onions, corn, or black beans.
Grilled Chicken Al Pastor
Video
Ingredients
- 7 ounce can chipotles in adobo sauce
- 3 tablespoons avocado oil
- 1 tablespoon ground annatto, or paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano, Mexican oregano if available
- 1 teaspoon salt
- ½ cup canned pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar, or white vinegar
- ¼ cup fresh cilantro
- 2 pounds boneless, skinless chicken thighs
- 1 pineapple
Equipment
Instructions
- Add the entire can of chipotles in adobo sauce to a blender with the avocado oil, annatto, coriander, cumin, garlic powder, dried oregano, salt, pineapple juice, lime juice, apple cider vinegar, and cilantro. Blend until smooth.
- Pour the marinade over the chicken thighs in a large zipper bag or bowl. Toss until they’re fully coated in the marinade. Place in the refrigerator for at least 2 hours, or up to 10 hours.
- Preheat a grill to medium-high heat, around 400°F.
- Remove the top, bottom and skins from the pineapple. Slice into 1 inch thick slices.
- Use tongs to remove the chicken from the marinade and place it on the grill. Pour any remaining marinade from the bag on top of the chicken. Grill for 5-6 minutes per side. Add the pineapple slices to the grill and cook for 3-5 minutes per side.
- Remove the chicken from the grill when the internal temperature reaches 160°F and let it rest on a cutting board for 5 minutes. While the chicken rests, the temperature will rise about 5 degrees.
- Slice or dice the chicken and pineapple. Serve them in tortillas for tacos or burritos, or on top of rice in a bowl.
Notes
- Leftover chicken should be stored in an airtight container in the fridge. I recommend eating it within 5 days. You can reheat it or eat it cold.
- This recipe is naturally gluten-free and dairy-free.
- If you don’t have a grill, I recommend cooking the chicken on a sheet pan in the oven at 425°F for 25 minutes, or until the internal temperature reaches 160°F on a meat thermometer. You can also roast the pineapple slices in the oven at the same time. They won’t get the char marks like they will on the grill, but roasting them will bring out more of their natural sweetness to top the chicken on tacos or bowls!
- If you plan to make this recipe regularly (which of course you’ll want to!), you can mix up my al pastor seasoning, and use 4 tablespoons of the seasoning to replace all of the spices in the marinade.
Nutrition Facts
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