Chicken Al Pastor

Ingredients

• Chicken - use boneless, skinless chicken thighs for this recipe. Thanks to their higher fat content, they're more flavorful and juicier than chicken breasts. This fat helps prevent the chicken from drying out when cooked at the high heat to create a caramelized exterior.
• Spices - you'll need cumin, salt, black pepper, ancho chili powder, and dried oregano for an authentic Mexican taste. 
• Juice - use orange juice for citrus flavor and tenderizing properties.
• Chipotle peppers - These are smoky, spicy dried chipotle chiles (jalapenos) in adobo sauce - a sweet mixture of tomatoes, vinegar, and spices. While chipotle in adobo isn't typically very spicy, if you're sensitive to jalapeno heat, you can skip one or two of the pepper pods inside the can. However, the adobo sauce itself is essential for flavor.
• Pineapple - traditionally, al pastor is served with roasted pineapple cut from the top of the vertical spit. Instead of dealing with a whole pineapple, I prefer using canned chunk pineapple and roasting them.
• Achiote paste - adds an earthy, peppery flavor and vibrant red color to the pork.

Step-by-step photos can be found below the recipe card.

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Tips

• For a spicy kick, use 4-5 chipotle chiles.
• I recommend chicken thighs over breasts = juicier chicken.
• Based on my testing, marinating the chicken overnight (12 hours) yields maximum flavor absorption. I also tried 3, 5 and 8 hours and the chicken is delicious but not as good as when marinating for longer.
• Use a meat thermometer to avoid overcooking and ensure juicy chicken.
• Make sure to discard any leftover marinade before baking to prevent the chicken from braising instead of baking properly.

1. Open Flame (gas stove or grill): Place tortillas directly on the burner of your gas stove or grill. Flip with tongs once charred on one side. Be careful not to over-char, as this can make them brittle. You want them soft and pliable.
2. Skillet: Heat a skillet (or griddle) over medium-high heat. Warm each side of the tortilla for about 20 seconds until soft. No need for char marks with this method.
3. Microwave: Stack 5-7 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10-second intervals if needed until warmed through.
4. Oven: Create stacks of about 5 tortillas each and wrap each stack in foil. Bake at 350°F for 15-20 minutes or until heated through.

Freezing And Storing Instructions