For the very best chicken al pastor, you’ll need to hit the streets in search of slowly spinning barrels of chile-rubbed, pineapple-juice-marinated meat. But on a Thursday night when you can’t get to Mexico City or the local taco truck (or build a trompo in your backyard), this streamlined version goes a long way toward recreating the experience of the dish. Fast-cooking chicken thighs and convenient canned chipotles more than satisfyingly approximate the street food classic.
The red color of al pastor marinade typically comes from dried guajillo chiles and achiote paste made from ground annatto seeds. Here we rely on convenient canned chipotle peppers in adobo sauce for subtle spice and vibrant color. Instead of the typical fresh lime juice or orange juice, this marinade gets a punch of acidity from apple cider vinegar. Blitz all the marinade ingredients in the blender, then plunge skinless, boneless chicken thighs into the bath so they can tenderize and take on tons of flavor. Broiling the marinated chicken and chunks of juicy, fresh pineapple builds smoky undertones. As the meat chars it develops crispy, beautifully blackened bits while staying tender and juicy within.
Serve on a platter, garnished with white onion and cilantro. Tuck slices into corn tortillas to make chicken al pastor tacos, or make a double batch to add to quesadillas or burrito bowls through the week.
We’ve got plenty more taco recipes, chicken recipes, and other weeknight dinners where this one came from.
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What you’ll need
Blender
$45 $40 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Recipe information
Total Time
45 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Process 6 chipotle chiles in adobo, 8 garlic cloves, ¼ cup apple cider vinegar, 2 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. sugar, 2 tsp. dried oregano, and ¼ cup vegetable oil in a small blender or food processor until smooth. (Alternatively, you can grind with a mortar and pestle until smooth.)
Step 2
Pour marinade into a medium bowl and add 6 skinless, boneless chicken thighs (about 2 lb.), turning to coat. Let sit at room temperature at least 15 minutes or cover and refrigerate up to 12 hours.
Step 3
Heat broiler. Line a large rimmed baking sheet with foil; set a wire rack inside. Lightly coat rack with oil. Remove chicken from marinade, letting excess drip back into bowl, and place on rack, spacing evenly apart; discard marinade. Arrange 1 lb. pineapple chunks or spears (about 3 cups) around chicken. Broil until chicken and pineapple are deeply blistered in spots and chicken is cooked through, 12–15 minutes. Let rest 5 minutes.
Step 4
Transfer chicken to a cutting board and slice crosswise ¼" thick. Arrange on a platter, then tuck pineapple around chicken. Top with thinly sliced white onion and cilantro leaves with tender stems; sprinkle with a generous pinch of flaky sea salt. Serve with warmed corn tortillas and lime wedges.
Recipe notes
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