Homemade Chicken Al Pastor

Sweet Bacon & Pecans

Here is how to make a savory and delicious homemade version of chicken al pastor. It makes a great topping for tacos, burritos, and burrito bowls. Double the recipe to make more for your next potluck or gathering. Your taste buds will thank you!

Print Recipe

Prep Time 20

Cook Time 35

Resting Time 1

Total Time 1 55

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 ½ lbs boneless chicken breasts or thighs cut into bite sized pieces
1 medium onion peeled and chopped
1 cup chopped fresh pineapple
3 cloves garlic minced
2 chipotle peppers in adobo sauce minced
1 teaspoon ancho chile powder
1 teaspoon guajillo chile powder optional
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon salt
2 teaspoon light brown sugar
¼ cup apple cider vinegar
¼ cup pineapple juice
¼ cup vegetable oil
Juice of one lime or one orange
Sliced pineapple rings for serving
Additional toppings, such as grilled pineapple, thinly sliced onion, chopped fresh cilantro, and salsa such as thinly sliced onion, chopped fresh cilantro, and salsa

Instructions

Place the chicken in a large sealable freezer bag or large container to marinate.
Add the onion, pineapple, garlic, chipotle peppers, ancho chile powder, guajillo chile powder (optional), smoked paprika, ground cumin, dried oregano, coriander, salt, brown sugar, apple cider vinegar, pineapple juice, vegetable oil, and lime juice or orange juice to a large blender. Blend the ingredients until smooth.
Pour the marinade over the chicken. If using a bag, press the bag gently to release excess air. Seal the bag to close. If using a bowl or marinating dish, cover the container with a lid or plastic wrap. Place the chicken in the refrigerator to marinate for 30 minutes to 1 hour.
To sauté: Heat 2 tablespoons of vegetable oil in a skillet over medium high heat. Add the chicken to the skillet (leave the excess marinade in the bag). Cook 5 to 7 minutes on each side, or until the chicken is fully cooked, stirring frequently to promote even cooking.
To grill: Heat a grill pan over medium high heat. Lightly coat the inside of the grill pan with a small amount of vegetable oil. Carefully thread the cubed chicken on skewers. Place the skewers on the grill pan and cook 5 to 7 minutes each side, or until the chicken is fully cooked. The chicken from the skewers to serve. If using wooden skewers, soak the skewers in warm water for 30 minutes before threading the skewers with chicken.
To bake: Preheat the oven to 375 degrees Fahrenheit. Line the inside of a rimmed baking sheet with parchment paper. Spread the marinated chicken pieces over the parchment paper, leaving excess marinade in the bag or container. For extra flavor, layer sliced pineapple over the chicken. Cover the baking sheet with aluminum foil to keep the chicken moist. Bake 25 to 35 minutes, or until the chicken pieces are fully cooked.
To make grilled pineapple: Heat a grill pan over medium heat. Lightly coat the inside of the grill pan with a small amount of vegetable oil to prevent the pineapple from sticking. Place the pineapple rings on the grill pan. Cook 2 to 3 minutes on each side, or until the pineapple is just tender and golden brown.
After cooking, let the chicken rest for 5 to 10 minutes before serving. Serve the chicken al pastor with warm tortillas or steamed rice, grilled pineapple, and toppings like thinly sliced onion, chopped fresh cilantro, and salsa.

Notes

Cook the chicken until it is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit as measured by an instant read meat thermometer. Chicken thighs may take longer to cook than chicken breast. Let the cooked chicken rest for 5 to 10 minutes before serving.

Keyword chicken recipes, Mexican recipes