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Homemade Chicken Al Pastor Recipe

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3.8 from 6 reviews

This homemade Chicken Al Pastor recipe is a vibrant and flavorful Mexican dish that rivals popular restaurant versions. Featuring marinated chicken thighs in a rich blend of pineapple juice, achiote paste, and traditional spices, it delivers a perfect balance of smoky, sweet, and tangy flavors. Ready in just 25 minutes, it’s ideal for a quick yet impressive main course.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Chicken and Marinade

  • 1 1/2 pounds chicken thighs, cut into quarters
  • 6 1/2 tablespoons pineapple juice
  • 1 tablespoon + 1 teaspoon white vinegar
  • 1 tablespoon lime juice
  • 1/2 large onion, coarsely chopped
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 tablespoon achiote paste
  • 2 tablespoons guajillo chili powder

Cooking

  • 1 tablespoon olive oil
  • 1/2 cup pineapple chunks

Instructions

  1. Prepare Chicken: Slice the chicken thigh fillets into four pieces and place them in a bowl, ready for marination.
  2. Make Marinade: In a high-speed blender or food processor, combine pineapple juice, white vinegar, lime juice, onion, garlic, cumin, oregano, cinnamon, salt, black pepper, achiote paste, and guajillo chili powder. Blend until smooth to create a rich, flavorful marinade.
  3. Marinate Chicken: Pour the blended marinade over the chicken pieces, mixing thoroughly to coat. Cover the bowl and refrigerate for at least 10 minutes, up to four hours to allow flavors to penetrate.
  4. Bring to Room Temperature: Before cooking, if the chicken was refrigerated, let it come to room temperature for even cooking.
  5. Cook Chicken: Heat olive oil in a non-stick skillet over medium heat. Add a few spoonfuls of marinade, then place chicken pieces in the skillet. Cook for about 7 minutes per side until the chicken is nicely charred with a crispy exterior.
  6. Add Pineapple and Finish Cooking: Toss in the pineapple chunks with the remaining marinade and mix well. Cook for another minute to combine flavors and warm the pineapple.
  7. Serve: Remove from heat and serve immediately, enjoying the vibrant, smoky, and tangy Al Pastor chicken.

Notes

  • To Store: Transfer leftover cooked chicken to an airtight container or wrap in foil; refrigerate for 3 to 4 days.
  • To Reheat: Warm chicken in a 400ºF oven for about 15 minutes to prevent drying out and maintain juiciness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/homemade-chicken-al-pastor-recipe/