Taco Perfection: Mouthwatering Chicken Al Pastor with a Twist

Looking for a vibrant and flavorful twist on traditional chicken tacos? This Chicken Al Pastor recipe brings the bold, zesty flavors of Mexican street food right to your kitchen. Marinated in a tangy blend of pineapple juice, achiote paste, and fragrant spices, the chicken is grilled to perfection, then paired with sweet, caramelized pineapple and onions. It’s an easy, delicious way to enjoy a taste of Mexico, perfect for taco nights or casual gatherings. Whether you serve it with warm tortillas or as a standalone dish, this recipe is sure to impress with its balance of sweet, smoky, and savory flavors.

Chicken Al Pastor

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time: 2-4 hours (or overnight)

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup pineapple juice (fresh or canned)
• 1/4 cup white vinegar
• 2 tablespoons achiote paste
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/2 small pineapple, sliced
• 1 small red onion, sliced
• Fresh cilantro for garnish
• Lime wedges for serving
• Corn tortillas (for serving)

Instructions:

1. Prepare the Marinade:
   In a mixing bowl, whisk together the pineapple juice, white vinegar, achiote paste, minced garlic, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk, ensuring the marinade is well-combined.
2. Marinate the Chicken:
   Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, preferably overnight for the best flavor.
3. Cook the Chicken:
   Preheat your grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade and shake off any excess. Grill the chicken thighs for about 6-8 minutes on each side, or until they are fully cooked and have a nice char.
4. Grill the Pineapple and Onion:
   While the chicken is grilling, toss the pineapple slices and onion in a bit of olive oil and place them on the grill. Grill for 2-3 minutes per side, just until they are slightly caramelized.
5. Rest the Chicken:
   Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes. Then slice the chicken into thin strips.
6. Serve:
   Warm the corn tortillas on the grill or stovetop. Serve the chicken strips in the tortillas, topped with grilled pineapple, onions, fresh cilantro, and a squeeze of lime juice.

Tips:

• You can serve the Chicken Al Pastor with a side of salsa, guacamole, or pickled jalapeños for an extra kick.
• To make it a full meal, consider pairing it with Mexican rice or refried beans.