Chicken al Pastor combines boneless chicken thighs, pineapple, and a smoky orange-chipotle marinade in a sheet pan dinner made for taco night. This recipe from Jess Larson of Plays Well With Butter uses the oven and broiler to bring the chicken, onions, and pineapple together, with a final blast of heat to brown the edges before serving.
The marinade gets its flavor from garlic, chipotle peppers in adobo, orange juice, apple cider vinegar, and brown sugar. Achiote paste, ancho chili powder, cumin, and oregano add another layer of seasoning. If you’re shopping for the marinade ingredients, El Yucateco Achiote Paste is one option for the tablespoon called for in the recipe. Use two chipotle peppers for the lower end of the recipe’s heat range or three for more kick.
Plan ahead: the chicken and sliced onion need at least six hours in the refrigerator before cooking. Blend the marinade in the morning for dinner that evening, or prepare it the night before. Most of that time is hands-off, but it belongs in your dinner planning.
When you’re ready to cook, drain the excess marinade and spread the chicken, onion, and finely diced pineapple over a large rimmed baking sheet. Avoid piling everything into a deep layer. After baking, the chicken is chopped and returned to the pan for a brief broil. Watch closely during this step, and check that the chicken reaches 165°F before serving.
Serve in warm tortillas with cilantro, lime, and pickled red onions, or build bowls with rice and black beans. Add Mexican street corn alongside for a fuller meal. For another chicken taco filling to try on a different night, bookmark chicken tinga.
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Chicken al Pastor
- Total Time: :40
- Yield: 4 1x
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ yellow onion, thinly sliced
- al pastor marinade, below
- 2 cups finely diced pineapple
- for serving, as desired: charred corn tortillas, cilantro lime rice, black beans, Mexican crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, lime wedges, etc.
for the al pastor marinade:
- 3 cloves garlic
- 2–3 chipotle peppers, from a can packed in adobo sauce
- ½ cup orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar (or honey, or agave)
- 1 tablespoon achiote paste
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
Instructions
- Prep the al pastor marinade & marinate the chicken: Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs & thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top & toss to combine. Cover and marinate in the refrigerator at 40°F or below for at least 6 hours. Cook within 1–2 days of purchasing or thawing the raw chicken.
- Preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.
- Bake the chicken: Transfer the marinated chicken & onions to the prepared baking sheet, draining & any excess marinade. Add the diced pineapple to the baking sheet. Toss to combine with the chicken & onions, spooning a little extra al pastor marinade into the mix as necessary to coat the pineapple with the sauce. Bake on the center rack for 15 minutes. The chicken should be nearly cooked through. Remove the chicken from the oven to chop, and meanwhile preheat the broiler.
- Dice the chicken al pastor: Transfer the chicken to a cutting board & carefully chop the chicken into bite-sized pieces. Place the chopped chicken pastor back on the baking sheet.
- Broil for crispy chicken al pastor: Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the al pastor chicken are browned & slightly crisp.
- Serve: Place the crispy chicken pastor in tortillas for tacos or a bowl with rice & beans for burrito bowls, finishing with your favorite taco night toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!
- Prep Time: :15
- Cook Time: :20
- Category: Entree
- Method: Baked
- Cuisine: Mexican