Description
This Chicken al Pastor recipe offers a vibrant and flavorful twist on the traditional Mexican street food classic by using tender boneless chicken thighs marinated in a zesty and smoky chipotle-pineapple sauce. The dish is baked and then broiled to achieve a caramelized char, making it perfect for tacos or a tasty main dish.
Ingredients
Chicken and Marinade
- 1.5-2 pounds boneless, skinless chicken thighs
- 1/2 yellow onion, thinly sliced
- 2 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce from the can
- 3 tablespoons honey or brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- Juice from 1 large orange (about 1/3 cup orange juice)
Additional Ingredients
- 1.5 cups diced pineapple or pineapple chunks
Instructions
- Prepare the Marinade: In a large bowl, combine the chipotle chiles, adobo sauce, honey or brown sugar, minced garlic, cumin, coriander, salt, and orange juice. Mix well until all ingredients are thoroughly blended.
- Marinate the Chicken: Add the chicken thighs and thinly sliced yellow onion to the marinade. Toss everything together to make sure the chicken and onions are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Preheat the Oven: Adjust your oven racks so that one rack is in the middle and another is positioned about 6 inches below the broiler. Preheat the oven to 425°F (220°C).
- Arrange Ingredients on Baking Sheet: Line a large baking sheet with aluminum foil if desired for easy cleanup. Spread out the diced pineapple evenly on the baking sheet. Then place the marinated chicken thighs and onions on top of the pineapple, tossing gently to coat everything with the marinade and pineapple juices.
- Bake the Chicken: Place the baking sheet on the middle oven rack and bake for 20 minutes. The chicken should be nearly cooked through at this point.
- Chop the Chicken: Remove the baking sheet from the oven. Transfer the chicken thighs to a cutting board and chop them into bite-sized pieces while the oven is still hot.
- Broil for Caramelization: Switch the oven setting to broil. Return the chopped chicken along with the pineapple and onions back onto the baking sheet. Place the sheet under the broiler for 5 to 6 minutes, watching closely to achieve a nice caramelization and slightly charred edges.
- Serve: Remove from the oven and serve the caramelized Chicken al Pastor hot. It’s perfect for tacos with your favorite toppings such as cilantro, lime, onions, or salsa.
Notes
- Marinate the chicken overnight for more intense flavor.
- If you prefer a spicier dish, add more chipotle chiles or extra adobo sauce.
- Line the baking sheet with foil to make cleanup easier.
- Watch carefully during broiling to prevent burning.
- Serve with warm corn tortillas and fresh garnishes like chopped onions, cilantro, and lime wedges.
