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Chipotle Chicken Al Pastor

Chipotle Chicken Al Pastor - recipe card
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Smoky chipotle peppers, tangy pineapple, and aromatic spices transform boneless chicken thighs into a vibrant, taco-ready al pastor. The sweet-savory marinade caramelizes beautifully under high heat, yielding juicy, charred edges and a bold, complex flavor in every bite.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs (about 6 thighs)
  • 1 cup pineapple juice
  • 1/4 cup fresh lime juice (from 2 limes)
  • 1/2 cup canned pineapple chunks, drained
  • 1/4 cup white vinegar
  • 3 chipotle peppers in adobo sauce (from a can) plus 2 tbsp adobo sauce
  • 2 tbsp achiote paste (or 1 tbsp paprika mixed with 1 tbsp annatto powder)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1/2 tsp ground cinnamon
  • 2 tsp fine sea salt
  • 1 tsp black pepper
  • 3 cloves garlic, minced
  • 1/2 medium white onion, roughly chopped (about 1/2 cup)
  • 1/2 tsp smoked paprika (optional, for extra smokiness)

Instructions

  1. In a blender, combine the pineapple juice, lime juice, drained pineapple chunks, white vinegar, chipotle peppers, adobo sauce, achiote paste, ground cumin, dried oregano, ground cinnamon, fine sea salt, black pepper, minced garlic, chopped white onion, and smoked paprika if using. Blend on high for 30-60 seconds until the mixture becomes completely smooth and vibrant red-orange. The marinade should be thick enough to coat a spoon but pourable; if too thick, add 1-2 tablespoons of water and blend again.
  2. Place the chicken thighs in a large resealable plastic bag or a glass baking dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Massage the marinade into the chicken through the bag or with your hands, making sure every surface is covered. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally 4-6 hours for maximum flavor. For best results, marinate overnight, but do not exceed 24 hours as the acid from the pineapple will begin to break down the meat’s texture too much.
  3. When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 20-30 minutes. This helps the chicken cook more evenly. While resting, preheat your grill (or oven) as follows: For grilling, preheat a gas grill to medium-high heat, about 400°F / 204°C. For an oven alternative, preheat your oven to 400°F / 204°C and line a baking sheet with aluminum foil. If using a grill, oil the grates well to prevent sticking — use a paper towel dipped in vegetable oil and tongs to wipe the grates.
  4. If using the oven method: Place the marinated chicken thighs on the prepared baking sheet, leaving space between them. Roast for 20-25 minutes, flipping halfway through, until the chicken is charred at the edges and reaches an internal temperature of 165°F / 74°C. If you want extra caramelization, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.
  5. If grilling, use direct heat. Place the chicken thighs on the grill over direct medium-high heat. Grill for 5-7 minutes per side, turning once, until the chicken has nice grill marks and an internal temperature of 165°F / 74°C. The chicken should be slightly charred outside and juicy inside. If the outside is browning too quickly but the inside is not cooked, move the chicken to indirect heat (turn off one burner or move to cooler side) and close the lid to finish cooking gently.
  6. Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes under a loose piece of aluminum foil. Resting allows the juices to redistribute so the meat stays moist. Do not skip this step — cutting too early will cause the juices to run out and result in dry chicken.
  7. After resting, chop or shred the chicken into bite-sized pieces. The texture should be tender with slightly crispy, caramelized bits on the edges. If you want a more traditional al pastor texture, you can also slice it into thin strips against the grain.
  8. Serve immediately in warm corn or flour tortillas with diced onions, fresh cilantro, a squeeze of lime, and optionally salsa or avocado. Alternatively, serve over rice or in a salad for a low-carb meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooked, chopped chicken in a freezer-safe container or zip-top bag, removing as much air as possible; freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then heat in a skillet over medium heat for 3-5 minutes, or in the microwave on high for 1-2 minutes until hot. For a crispier texture, reheat in a 375°F / 190°C oven for 5-7 minutes.

Nutrition

Keywords: chipotle chicken al pastor, chicken al pastor, al pastor tacos, Mexican grilled chicken, pineapple chicken, chipotle marinade, taco night, gluten-free, high protein, weeknight dinner

Find it online: https://copycatkitchenco.com/chipotle-chicken-al-pastor/