The Best Homemade Chicken Al Pastor (Oven & Grill Methods)
Make authentic Chicken Al Pastor right at home with perfectly charred, sticky edges and absurdly juicy centers. Using accessible boneless chicken thighs and a bold, smoky chili marinade, this recipe guarantees restaurant-quality flavor. Includes foolproof methods for both the grill and the oven!
Ingredients
- 2 lbs boneless skinless chicken thighs (approx: 900g)
- 3 whole dried guajillo chiles stems snapped off and seeds removed
- 2 whole chipotle peppers in adobo sauce chopped (approx: 30g)
- 1 tablespoon adobo sauce from the chipotle can approx: 15ml
- 2 tablespoons achiote paste broken from the block (approx: 30g)
- 1/2 cup canned pineapple juice approx: 120ml
- 1/4 cup orange juice freshly squeezed or 100% natural (approx: 60ml)
- 1 tablespoon apple cider vinegar approx: 15ml
- 1/2 medium yellow onion roughly chopped
- 4 cloves fresh garlic peeled
- 1 tablespoon brown sugar approx: 14g
- 1 teaspoon kosher salt approx: 5g
- 1/2 teaspoon ground cumin approx: 1g
- 1/2 teaspoon dried oregano approx: 1g
- 1 tablespoon olive oil approx: 15ml
- 1 whole fresh pineapple peeled and cut into thick 1-inch rings
Instructions
- Soften the Chiles: Grab a dry skillet and toast your empty guajillo chiles over medium heat for about one minute until they smell earthy and fragrant. Drop them into a bowl of boiling water and let them steep for 10 minutes until they are totally soft and pliable. Drain the water.
- Blend the Marinade: Toss your softened chiles into a blender along with the chipotle peppers, adobo sauce, achiote paste, canned pineapple juice, orange juice, apple cider vinegar, onion, garlic, brown sugar, salt, cumin, oregano, and olive oil. Blend on high until you have a completely smooth, brick-red paste.
- Coat the Meat: Place your raw chicken thighs into a large glass bowl or a heavy-duty zip-top bag. Pour that heavy, fragrant marinade right over the top and massage it thoroughly into the meat. Place in the fridge for at least 12 hours (overnight is best) so the flavors penetrate the chicken.
- Assemble the Skewers: Grab two long metal skewers. Thread a thick slice of fresh pineapple onto the bottom of the skewers to act as a solid anchor. Fold your marinated chicken thighs in half and pack them tightly down the skewers, stacking them up. Finish the top with another thick pineapple ring.
Grill Method
- Place the loaded skewers onto greased grates over medium-high heat. Let them sizzle for about 5 minutes per side until the edges look heavily blackened and crispy. Close the grill lid and continue to rotate every 5 minutes for a total of 20 minutes or until the internal temperature hits 165°F (approx: 74°C).
Oven Method (Alternative):
- Preheat your oven to 400°F (approx: 200°C). Lay the skewers horizontally across the rim of a deep roasting pan so the meat hangs suspended in the air. Bake for 30 minutes, rotating once halfway through. For a massive char, blast them under the high broiler for the final 3 to 5 minutes.
Slice and Serve
- Pull the meat off the heat and let it rest on a cutting board for five minutes to lock in the boiling juices. Stand your skewers upright and use a sharp knife to shave off thin, paper-like cuts of the meat and roasted pineapple. Serve immediately in warm tortillas!
Notes
The Pineapple Rule: You absolutely must use canned pineapple juice for the liquid marinade. Fresh pineapple juice contains active enzymes that will break down the chicken into a gritty mush overnight. However, you must use a fresh whole pineapple for the skewers, as canned rings will disintegrate under high heat.
Chicken Cut: Do not substitute the thighs with chicken breasts. Breasts lack the necessary fat and will dry out into chalky bites before the outside has a chance to caramelize properly.
Storage: Scrape any leftover shaved meat and roasted pineapple chunks into an airtight glass container. It will stay remarkably fresh in the fridge for up to 5 days. Reheat by searing the slices quickly in a hot skillet with a tiny splash of oil.