I’m obsessed with sweet and smoky chicken al pastor, and I created my own easy recipe so I wouldn’t have to rely on Chipotle’s seasonal menu. I start with a bold marinade made from chipotle peppers, pineapple juice, honey, and lime. It infuses chicken thighs with tons of flavor, and they cook fast on the grill or stovetop. This juicy chicken is just perfect any time I’m craving tacos al pastor!
Tacos al Pastor with Marinated Chicken Thighs
Al pastor is a tried-and-true Mexican dish, and I wanted to make a simple version that’s quick enough for weeknights. While traditionally made with pork that takes hours to marinate and cook on a spit, my chicken al pastor only needs 1 hour to soak up flavor, and about 20 minutes to cook!
Once the chicken thighs are done marinating in the chipotle-pineapple combo, I throw them in a skillet to sear. Then I chop up the meat into bite-sized pieces, and let it simmer in the remaining sauce until it’s just perfect. I love using this chicken to make tacos al pastor with pineapple and onion, but it’s great for burrito bowls too!
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One simple trick for truly bold flavor!
I used a bit of the al pastor marinade as a finishing sauce, and it really took this chicken to the next level. All that sweet, spicy, and smoky flavor coats the meat like a caramelized glaze, so I can really taste it in every bite!
Chicken Al Pastor Recipe
Equipment
- Cast Iron Skillet (or Grill Pan)
Ingredients
- 1½ pounds boneless, skinless chicken thighs (*)
- 2 tablespoons olive oil (divided)
- 1 pineapple (cut into slices**)
For the Marinade:
- ½ onion (roughly chopped)
- 3 chipotle peppers in adobo sauce
- ½ cup pineapple juice
- 1 tablespoon honey
- 2 tablespoons Fresh lime juice (from 1 lime)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Tacos (Optional):
- 8 corn tortillas
- onion (chopped)
- chopped fresh cilantro
- Lime wedges
Instructions
- Add the marinade ingredients to a blender or food processor and blend until smooth. Reserve and refrigerate 3/4 cup marinade for later use.½ onion, 3 chipotle peppers in adobo sauce, ½ cup pineapple juice, 1 tablespoon honey, 2 tablespoons Fresh lime juice, 2 cloves garlic, 1 teaspoon chili powder, ½ teaspoon oregano, ½ teaspoon cumin, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the chicken thighs to a large bowl. Pour the remaining marinade over the chicken. Toss until fully coated. Let the chicken marinate for at least 1 hour, or overnight in the fridge.1½ pounds boneless, skinless chicken thighs
- Add 1 tablespoon olive oil to a large skillet or grill pan over medium high heat. Once heated, add the pineapple and cook for 2-3 minutes per side, until the edges are charred. Set aside on a cutting board and chop into chunks.1 pineapple, 1 tablespoons olive oil
- Reduce the heat to medium. Add another tablespoon of olive oil to a skillet. Add the chicken and cook for 6-7 minutes per side, or until cooked through.1 tablespoons olive oil
- Remove the pan from heat and transfer the chicken to a cutting board. Let it rest for a few minutes. Then, chop into bite-size pieces.
- Add the chicken back to the skillet over medium heat. Pour in the reserved marinade/sauce, and cook for a few minutes until the chicken is well coated and caramelized.
- To make tacos, serve the chicken and pineapple in corn tortillas with chopped white onion, chopped cilantro, and a squeeze of lime juice.8 corn tortillas, onion, chopped fresh cilantro, Lime wedges
Notes
- I recommend using a cast iron skillet for this recipe, because it cooks the chicken perfectly! Another non-stick skillet, or a grill pan, can be used instead.
- It’s important to cook the chicken on medium heat or lower to avoid burning the sugars from the marinade too quickly. If the marinade seems to be burning, add a bit of water or broth to deglaze the pan and break up any brown bits from the bottom. Continue this method if needed until the chicken is cooked through.
- Nutritional Information for chicken and marinade only. Does not include taco ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Al Pastor Step by Step
Prep: Gather the chicken thighs and marinade ingredients for this homemade al pastor recipe. Roughly-chop ½ of a white onion; mince the garlic; and squeeze fresh lime juice.
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Make the Marinade: Add ½ an onion (chopped), 3 chipotle peppers in adobo sauce, ½ cup of pineapple juice, 1 tablespoon of honey, 2 tablespoons of lime juice, 2 minced cloves of garlic, 1 teaspoon of chili powder, ½ teaspoon of oregano, ½ teaspoon of cumin, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to a blender or food processor. Blend until smooth. Reserve about 3/4 cup of the marinade to use as a sauce later. Store it in the fridge for now.
Marinate the Chicken Thighs: Add 1½ pounds of boneless chicken thighs to a large bowl, and pour the marinade over them. Toss until fully coated. Then let the chicken marinate for at least 1 hour. If you have the time, letting the chicken marinate in the fridge for up to 8 hours will give you bolder flavor.
Grill the Pineapple: When ready to cook, start with the pineapple. Add 1 tablespoon of olive oil to a large skillet or grill pan over medium-high heat. Once heated, add the pineapple sliced and cook for 2-3 minutes per side; until the edges are charred. Set the pineapple aside on a cutting board, then chop it into bite-sized chunks. This is for serving on your tacos al pastor. You can skip this step if you’re just cooking the chicken.
Cook the Chicken: Next, add 1 tablespoon of olive oil to a skillet over medium heat. If you cooked the pineapple in a skillet, you can use the same one. Then add the marinated chicken thighs to the pan, and cook for 6-7 minutes per side; or until cooked through to 165℉.
Chop the Chicken: Once cooked, remove the pan from heat, and transfer the chicken to a cutting board. Let it rest for a few minutes, until it’s cool enough to handle. Chop the chicken thighs into bite-sized pieces.
Finish: Finally, add the bite-sized chicken pieces back to the skillet over medium heat. Pour the reserved al pastor marinade/sauce over the chicken thighs, and cook for a few minutes; until it’s well coated and caramelized.
Serve: If you want to use this chicken to make tacos, serve it on warmed tortillas with the grilled pineapple chunks. I like to finish mine chopped onion, cilantro, and lime juice! This chicken can also be used to make burritos, quesadillas, and more.
How to Store, Freeze, and Reheat
Let chicken al pastor cool, then store in an airtight container. Keep it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat the chicken on the stovetop over medium heat, stirring regularly until warmed through. I recommend storing the pineapple and taco ingredients separately, then assembling fresh!
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