Chicken al Pastor Recipe

Chicken thighs: Boneless and skinless, these provide a tender and juicy base for the dish.

Pineapple juice: Adds sweetness and acidity to the marinade, helping to tenderize the chicken.

Garlic: Minced cloves add a robust flavor to the marinade.

Chili powder: Brings a mild heat and depth of flavor to the dish.

Cumin: Adds a warm, earthy flavor to the marinade.

Oregano: Provides a hint of herbal freshness.

Salt: Enhances all the flavors in the marinade.

White vinegar: Adds acidity to balance the sweetness of the pineapple juice.

Pineapple: Diced and grilled, it adds a sweet and smoky element to the dish.

Onion: Diced and grilled, it adds a savory and slightly sweet flavor.

To achieve the best flavor and texture for your chicken al pastor, make sure to marinate the chicken thighs for at least 1 hour, but preferably overnight. This allows the pineapple juice and spices to fully penetrate the meat, resulting in a more tender and flavorful dish. Additionally, when grilling, aim for a medium-high heat to get that perfect char without overcooking the chicken.

• boneless, skinless chicken thighs - Substitute with pork shoulder: Pork shoulder is traditionally used in al pastor recipes and provides a similar texture and flavor profile.

• pineapple juice - Substitute with orange juice: Orange juice offers a similar acidity and sweetness, which helps tenderize the meat and add a citrusy note.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar depth of flavor, though it may be slightly less pungent.

• chili powder - Substitute with ancho chili powder: Ancho chili powder has a mild heat and a rich, smoky flavor that complements the dish well.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy and nutty flavor that can mimic the earthiness of cumin.

• oregano - Substitute with thyme: Thyme has a similar herbal quality and can provide a comparable flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity but adds a slight fruitiness that complements the other ingredients.

• diced pineapple - Substitute with mango: Mango provides a similar sweetness and texture, adding a tropical flair to the dish.

• diced onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can work well in place of onions.

• Allow the chicken al pastor to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and bacterial growth.
• Transfer the cooled chicken into an airtight container or a ziplock bag. Make sure to remove as much air as possible to maintain freshness.
• Label the container or bag with the date to keep track of how long it has been stored.
• Store the chicken al pastor in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• To freeze, lay the ziplock bag flat in the freezer to save space and ensure even freezing. The chicken can be stored in the freezer for up to 3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken al pastor in a skillet over medium heat until warmed through. You can also use a microwave, but be sure to cover the chicken to retain moisture.
• If you have leftover grilled pineapple and onion, store them separately in airtight containers in the refrigerator. They can be reheated in a skillet or microwave as well.
• For a quick meal, you can also chop the chicken al pastor and use it in tacos, salads, or burritos. This versatility makes it a great option for meal prepping.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken al pastor in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the chicken is warmed through. For an extra touch, add the grilled pineapple and onion in the last 5 minutes to reheat them as well.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken al pastor in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the chicken is thoroughly warmed. Add the grilled pineapple and onion in the last couple of minutes to reheat them.

• Microwave Method: Place the chicken al pastor in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Add the grilled pineapple and onion and heat for an additional 1-2 minutes until everything is hot.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken al pastor in aluminum foil to prevent it from drying out. Grill for about 5-7 minutes, turning occasionally, until the chicken is heated through. Add the grilled pineapple and onion directly on the grill for the last 2-3 minutes to reheat them.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken al pastor in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. Add the grilled pineapple and onion in the last 2-3 minutes to reheat them.

• Blender: used to combine pineapple juice, garlic, chili powder, cumin, oregano, salt, and white vinegar into a smooth marinade

• Large bowl: used to hold the chicken thighs and marinade, ensuring all pieces are well coated

• Ziplock bag: an alternative to the large bowl for marinating the chicken, allowing for easy mixing and storage

• Grill: used to cook the chicken thighs, giving them a slightly charred and smoky flavor

• Tongs: used to turn the chicken thighs on the grill, ensuring even cooking on both sides

• Cutting board: used to dice the pineapple and onion before grilling

• Knife: used to dice the pineapple and onion

• Meat thermometer: optional, but useful for checking that the chicken is fully cooked to an internal temperature of 165°F

• Serving platter: used to present the grilled chicken, pineapple, and onion for serving

Prepare the marinade in advance: Blend the pineapple juice, garlic, chili powder, cumin, oregano, salt, and white vinegar ahead of time and store it in the fridge.

Use pre-diced ingredients: Buy diced pineapple and diced onion to save chopping time.

Marinate overnight: Let the chicken thighs marinate overnight to enhance flavor and save time on the day of cooking.

Grill everything together: Grill the chicken, pineapple, and onion simultaneously to save time.