Chicken Al Pastor Recipe

Name: Chicken Al Pastor Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lb boneless, skinless chicken thighs; 3 whole dried guajillo chiles, stemmed and seeded; 2 tbsp achiote (annatto) paste; 1/2 cup pineapple juice; 2 tbsp white vinegar; 3 cloves garlic cloves; 1 cup fresh pineapple, diced, for serving

A chicken version of al pastor, marinated in dried chiles, achiote, and pineapple, then seared for the same sweet, smoky-spicy flavor as the classic pork — Photo by Susan Flores on Pexels

The same guajillo-and-achiote marinade that defines pork al pastor works just as well on chicken, and pineapple juice in the marinade both tenderizes the meat and echoes the classic spit-roasted pineapple garnish.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4

Ingredients

Servings4

2 lb boneless, skinless chicken thighs
3 whole dried guajillo chiles, stemmed and seeded
2 tbsp achiote (annatto) paste
1/2 cup pineapple juice
2 tbsp white vinegar
3 cloves garlic cloves
1 cup fresh pineapple, diced, for serving

Nutrition per serving

Calories: 328
Protein: 47g
Carbs: 13g
Fat: 11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Rehydrate the guajillo chiles in hot water for 10 minutes, then drain.
2Blend the chiles, achiote paste, pineapple juice, vinegar, and garlic into a smooth marinade.
3Coat the chicken thighs in the marinade and refrigerate at least 1 hour, up to overnight.
4Heat a heavy skillet or grill pan over high heat.
5Sear the chicken 5-6 minutes per side until charred at the edges and cooked through (165°F / 74°C internal).USDA safe minimum for poultry: 165°F (74°C)
6Rest 5 minutes, then chop and serve with diced fresh pineapple, in tacos or over rice.

Tips & variations

Achiote paste is sold in Latin grocery stores and many supermarkets' international aisle, don't substitute plain paprika, it lacks achiote's distinct earthy flavor.
For tacos, warm corn tortillas and top with the chopped chicken, pineapple, chopped onion, and cilantro.

Storage & reheating

Refrigerate up to 3 days. Reheat in a hot skillet to re-crisp the edges, microwaving works but loses the char.

Tips from the Tulo kitchen

Marinate the full time if you can, achiote's flavor is fairly mild until it's actually had time to penetrate the meat, not just coat it.
A hot, barely-oiled pan matters more than a long cook time here, the char comes from contact with high heat, not from cooking the thin-cut thighs longer.

FAQ

Is chicken al pastor traditional, or is pork the only real version?

Pork is the traditional, original version, cooked on a vertical trompo spit. Chicken al pastor is a common, widely served home and restaurant adaptation of the same marinade and flavor profile, not a fabricated substitute.

Can I cook this on a vertical spit at home?

Most home kitchens don't have a trompo, so a hot skillet, grill, or broiler is the practical substitute, the goal is a hard sear with charred edges, which any of those can achieve.