Chicken al Pastor - The Forked Spoon

Made with tender chicken thighs marinated in a delicious combination of spices, chiles, and pineapple, this incredible Chicken al Pastor recipe features the same key flavors as traditional Mexican al pastor - minus the pork. Grilled or baked in the oven, making chicken al pastor at home is surprisingly easy to do and delicious served in tacos, burritos, and salads.

Prep Time20

Cook Time30

Marinate4

Total Time4 50

Servings: servings

Chef: Jessica Randhawa

Ingredients

Instructions

Marinade

Toast the dried chiles in a pan or skillet set over medium heat for about 1 minute, turning halfway. Keep a close eye on the arbol chiles as they burn more easily. You’ll know they’re ready if they start to turn brown.
Next, bring a small pot of water to a boil then reduce the heat to low. Add the toasted chiles, completely submerging them in the water. Allow them to reconstitute (rehydrate) for 10 minutes.
Meanwhile, add the remaining ingredients (except for the chicken) to the bowl of a large blender or food processor. Once the chilies have rehydrated, add them to the blender (discarding the water left over in the pot). Blend until smooth.
Add ⅓ of the marinade to a large container. Nestle half of the chicken in the marinade, then pour another ⅓ of the marinade over the top. Add the rest of the chicken and top with the remaining marinade.
Cover with an airtight lid, plastic wrap, or aluminum foil. Refrigerate for at least 4 hours or overnight.
Remove the chicken from the refrigerator approximately 30 minutes before cooking. This allows it to approach room temperature slightly, making for more even cooking.

Stovetop Skillet or Grill Pan

Heat a large skillet or grill pan to medium-high heat. Spray lightly with non-stick cooking spray or oil.
Once the pan is hot, add 2-3 pieces of chicken and cook for a total of 8-10 minutes (or until the internal temperature registers 165℉), flipping them once halfway through cooking.
Remove the chicken to a clean plate or cutting board and rest for 5 minutes before slicing. Repeat with any remaining chicken.

To Grill

Preheat the grill to medium-high heat and lightly oil the grill grates.
Place the chicken on the grill and cook for approximately 4-6 minutes per side, depending on the thickness of your chicken. Cook until the internal temperature registers 165℉. Optional: grill slices of pineapple alongside the chicken.
Remove the chicken to a clean plate or cutting board and allow to rest for 5 minutes before slicing and serving.

To Bake

Preheat the oven to 400℉ and line a large, rimmed baking sheet with parchment paper or aluminum foil.
Place the chicken on the baking sheet in a single layer and bake for 25-30 minutes depending on the thickness of the chicken. The chicken is done when the internal temperature registers 165℉.
Once cooked, allow the chicken to rest for 5 minutes or so before slicing and serving.

Serving

Enjoy your chicken al pastor with traditional sides like warm corn tortillas, fresh cilantro, diced onions, lime wedges, and fresh pineapple.

Notes

Please note: This recipe is a modified version of traditional Mexican al pastor, which is made with pork and cooked on a vertical rotisserie called a trompo. It is a fantastic at-home version of a Mexican favorite but in no way replaces the original.
Technically, chicken breasts can be used in place of the chicken thighs however, the meat will be less juicy. If you do plan to use chicken breasts, slice them in half (before marinating) to make two thinly sliced chicken breasts.

Nutrition

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