Grilled Chicken Al Pastor
This Grilled Chicken Al Pastor recipe is a must-try chicken dish that's packed with flavor! Made with a bold, spicy marinade and perfectly grilled, it’s a simple way to bring Chipotle-style flavor to your own kitchen. Whether you serve it in tacos, bowls, or burritos, this easy grilled chicken recipe is one you’ll want to make on repeat!
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
Calories 543kcal (27%)Carbohydrates 45g (15%)Protein 46g (92%)Fat 21g (32%)Saturated Fat 4g (20%)Polyunsaturated Fat 4gMonounsaturated Fat 11gCholesterol 215mg (72%)Sodium 791mg (33%)Potassium 921mg (26%)Fiber 9g (36%)Sugar 29g (32%)Vitamin A 291mg (6%)Vitamin C 114mg (138%)Calcium 90mg (9%)Iron 5mg (28%)
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