Chicken Al Pastor
This Mexican-Inspired dish for Chicken Al Pastor features fresh chicken thighs marinated in a pineapple and spice blend for a juicy and succulent main dish. This protein-rich meal makes a delicious base for chicken al pastor tacos or simply topping onto a bed of your favorite veggies!
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs, cut into thin strips
- 1 cup pineapple, cut into small chunks
- 1/2 cup cilantro, roughly chopped
For the al pastor marinade:
- 2 tbsp adobo sauce (liquid from canned chipotles in adobo sauce)
- 3 tbsp chipotles in adobe sauce (actual chipotles from the canned adobo sauce)
- 2 tbsp olive oil
- 2 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- juice, 1/2 lime
- 2 tbsp Guajillo chile powder (or use regular chile powder)
- 1 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a blender combine all al pastor marinade ingredients.
- Add chicken and pineapple to a large bowl or ziplock bag. Coat with al pastor marinade. Cover bowl or seal bag.
- Allow chicken to marinate in fridge for at least 4 hours or overnight in the fridge.
- Heat a large skillet or pan over medium-high heat.
- Add chicken, pineapple and all of marinade and cook for 7-10 minutes or until lightly browned on outside and cooked all the way through.
- Sprinkle with chopped cilantro.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Find it online: https://www.thehealthymaven.com/chicken-al-pastor/