Description
This Chicken al Pastor recipe is a vibrant and flavorful Mexican-inspired dish featuring marinated grilled chicken with a smoky, tangy chipotle and achiote marinade. Served over lime-cilantro rice and topped with grilled pineapple, avocado, salsa verde, and optional cotija cheese, it offers a perfect balance of spicy, sweet, and savory flavors in every bite.
Ingredients
Marinade
- 6 cloves garlic (minced)
- 2 Tablespoons chipotle chilies in adobo sauce (minced, about 3-4 chipotle peppers)
- ½ medium onion (peeled)
- 1 Tablespoon achiote paste (up to 2 tablespoons)
- ½ cup orange juice
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon ancho chili powder
- 1 ½ teaspoons ground oregano
- 1 ½ teaspoons ground cumin
- 2 teaspoons kosher salt
Main Protein
- 2 pounds boneless skinless chicken breasts or thighs
Rice
- 6 cups cooked rice
- ¼ cup fresh lime juice
- ½ cup chopped cilantro
- ½ teaspoon kosher salt
Toppings and Garnishes
- 6 slices pineapple
- ⅛ teaspoon chili powder
- 6 Tablespoons salsa verde
- 6 Tablespoons diced white onion
- 1 avocado (diced or sliced)
- Optional cotija cheese or queso fresco (for serving)
Instructions
- Prepare the marinade: In a large blender or food processor, combine the minced garlic, chipotle chilies in adobo, peeled onion, achiote paste, orange juice, apple cider vinegar, brown sugar, ancho chili powder, oregano, cumin, and salt. Blend until the mixture is completely smooth and well combined.
- Marinate the chicken: Pour the prepared marinade over the chicken breasts or thighs placed in a zip-top bag or a covered dish. Refrigerate and let the chicken marinate for at least 2 hours and up to 24 hours for maximum flavor absorption.
- Prepare the lime-cilantro rice: Drizzle the cooked rice with fresh lime juice, sprinkle with chopped cilantro and kosher salt. Toss gently to fluff and mix all the ingredients evenly. Set aside and keep warm until serving.
- Preheat the grill: Heat a grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking before cooking the chicken and pineapple.
- Grill the chicken: Remove the chicken from the marinade, discarding any leftover marinade. Place the chicken on the grill and cook for 5-7 minutes per side, turning once, until the edges are charred and the internal temperature reaches 165°F when checked with a meat thermometer.
- Grill the pineapple: Sprinkle pineapple slices with chili powder and arrange them on the grill around the chicken. Grill for 1-2 minutes on each side until they are caramelized and lightly charred. Remove from the grill and dice into large chunks.
- Rest and slice the chicken: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This helps the juices redistribute. Then slice or chop the chicken into bite-sized pieces.
- Assemble the bowls: Divide the lime-cilantro rice among individual serving bowls. Top each bowl with the chopped grilled chicken, diced grilled pineapple, avocado slices or chunks, diced white onion, a drizzle of salsa verde, and additional chopped cilantro. Optionally, crumble cotija cheese on top. Serve with lime wedges on the side. Alternatively, the ingredients can be served as tacos using warm corn tortillas instead of rice bowls.
Notes
- Marinate chicken for 24 hours if time allows for deeper flavor.
- Use fresh lime juice and cilantro in the rice for the best taste.
- Ensure the grill is well oiled to prevent sticking and achieve nice grill marks.
- Monitor the internal temperature of the chicken closely to avoid overcooking and maintain juiciness.
- Substitute chicken thighs for breasts if preferred for more flavor and juiciness.
- Serve with warm corn tortillas to enjoy as tacos instead of bowls.
- Cotija cheese adds a salty flavor but can be omitted or substituted with queso fresco for a milder taste.
