Chicken Al Pastor (Quick Oven Recipe)
Whip up this quick and delicious Chicken Al Pastor for any occasion! Marinated chicken thighs in a zesty, earthy, and slightly spicy marinade makes for perfect tacos, tostadas, taquitos, and more.
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INGREDIENTS
For Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- ½ yellow onion, thinly sliced
- al pastor marinade, see below
- 2 cups finely diced pineapple, fresh or canned
For Al Pastor Marinade
- 3 cloves garlic
- 3 chipotle peppers, from a can packed in adobo sauce
- ½ cup orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar, or honey, or agave
- 1 tablespoon achiote paste
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
For Serving
- charred corn tortillas
- cilantro lime rice
- pickled red onions
- black beans
- freshly chopped cilantro
- queso fresco
- salsa of choice
- lime wedges
- guacamole
INSTRUCTIONS
- Prepare the al pastor marinade and marinate the chicken. Combine all the marinade ingredients in a blender and blend until smooth.3 cloves garlic, 3 chipotle peppers, ½ cup orange juice, 1 tablespoon apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon achiote paste, 1 tablespoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 ½ teaspoons kosher salt
- Place the chicken thighs and thinly sliced yellow onion in a large bowl. Pour the al pastor marinade over them and toss well to coat. Cover the bowl and marinate in the refrigerator for at least 5 hours or overnight (preferred).½ yellow onion, 1 ½ pounds boneless
- Preheat the oven to 425 degrees F, positioning the rack in the center. Line a large rimmed baking sheet with foil for easy cleanup if desired.
- Bake. Transfer the marinated chicken and onions to the prepared baking sheet. Discard any leftover marinade. Add the diced pineapple to the baking sheet and toss everything together, ensuring the pineapple is coated with the marinade. Bake for 15 minutes until the chicken is almost cooked through. Remove the chicken from the oven to chop and preheat the broiler.2 cups finely diced pineapple
- Dice. Carefully chop the partially cooked chicken into bite-sized pieces on a cutting board. Return the chopped chicken to the baking sheet.
- Broil. Place the baking sheet under the broiler and broil for 4-5 minutes (you may need less time for that depending on your oven, keep an eye on it!), turning the pan halfway through, until the al pastor chicken is browned and slightly crisp.
- Serve! Serve the crispy chicken al pastor in tortillas for tacos or in a bowl with rice and beans for burrito bowls.charred corn tortillas
NOTES
- Nutrition is calculated without tortillas or toppings.
- How to warm tortillas - instructions in the blog post.
- Can I use boneless, skinless chicken breasts instead? While I love using chicken thighs for their flavor and juiciness, feel free to switch them out for chicken breasts if you prefer. Just make sure to pound them flat or butterfly them for even cooking. And if you go with breasts, you can skip the broiling step to avoid drying them out.
- To Store. Leftover chicken al pastor can be stored in an airtight container in the refrigerator for up to 4 days.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 451kcalCarbohydrates: 38gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1028mgPotassium: 1030mgFiber: 4gSugar: 28gVitamin A: 799IUVitamin C: 93mgCalcium: 71mgIron: 5mg
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