Pollo al Pastor Recipe
Mexican · Main course · 40 min total
Inspired by the classic Mexican al pastor, this chicken version features a vibrant, smoky-sweet marinade of dried chiles, pineapple, and achiote. Grilled or roasted until charred, it's perfect for tacos, burritos, or salads.
20
min prep
min prep
20
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 cup pineapple juice
- 1/4 cup white vinegar
- 3 cloves garlic, peeled
- 1 tablespoon achiote paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- 1 cup fresh pineapple chunks
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Place in a bowl, cover with hot water, and soak for 15 minutes until softened.
- Drain the chiles and transfer to a blender. Add pineapple juice, vinegar, garlic, achiote paste, oregano, cumin, salt, and pepper. Blend until smooth.
- Place chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat grill to medium-high heat (or oven broiler). Thread chicken and pineapple chunks onto skewers if desired, or grill directly.
- Grill chicken for 6-8 minutes per side, or until charred and cooked through (internal temperature 165°F). Grill pineapple until caramelized.
- Let chicken rest for 5 minutes, then chop into small pieces. Serve on warm tortillas with grilled pineapple, cilantro, and lime wedges.
Tips
- Marinate overnight for deeper flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- To make ahead, freeze marinated chicken for up to 3 months.
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