Simple Chicken Al Pastor
on Jan 14, 2025, Updated Mar 30, 2025
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Easy & flavorful! This Simple Chicken Al Pastor recipe delivers authentic Mexican flavors with minimal effort. Perfect for weeknight dinners.
Table of Contents
What Makes This Recipe Great
This flavorful recipe, inspired by the classic pork Al Pastor, features juicy chicken marinated in achiote paste, pineapple juice, and a blend of spices. The result? Succulent, tangy, and incredibly aromatic chicken that’s perfect for tacos, burritos, or simply enjoyed on its own. While pork is the traditional choice, chicken offers a lighter and leaner alternative without sacrificing flavor. This recipe captures the essence of Al Pastor with the same vibrant flavors and cooking techniques, making it a delicious and healthier option for everyone to enjoy.
Ingredient List
- Achiote Paste– You can find achiote paste at any Mexican grocery store or on amazon!
- Chili Powder
- Cumin Powder
- Oregano
- Pineapple Juice– the juice tenderizes the meat
- Salt & Pepper
- White Vinegar
- Chicken Thighs– Boneless, skinless chicken thighs or breasts work best.
- Avocado Oil
- Honey– perfect sweetness at the end of the recipe
Step By Step
- In a medium bowl combine achiote paste, chili powder, garlic powder, dried oregano, cumin, salt and pepper and whisk together, breaking apart the achiote paste.
- To the bowl add white vinegar and pineapple juice and whisk to combine.
- Chop chicken thighs into bite sized pieces (I like to cut them with kitchen scissors).
- Add chicken to sauce and toss to coat. Let marinate for at least 20 minutes. You can also do this as early as the day before.
- Place a larger cast iron skillet over medium heat or use a flattop grill.
- When pan is hot add in avocado oil then use tongs to add in the chicken (leaving remaining marinade in the bowl).
- Cook for 8-10 minutes or until internal temperature reaches 165 degrees, tossing the chicken occasionally to cook through.
- If you like extra sauce, once the chicken is cooked and removed from the pan, add in the remaining marinade to the pan and cook down for about 5-7 minutes.
- Once chicken is cooked, drizzle with honey and toss.
Pro Tip
- The longer the chicken marinates, the more flavorful it will be. For best results, marinate for at least 4 hours, or even overnight.
- Don’t Skip the Pineapple: The pineapple juice is essential for both flavor and tenderizing the meat.
Frequently Asked Questions
What’s the best meal to eat with Chicken Al Pastor?
- The options are endless tacos: Serve the chicken in warm corn or flour tortillas with your favorite toppings like onions, cilantro, salsa, and avocado. Salads: Add shredded chicken to a bed of greens with a light vinaigrette.
The Perfect Additions for Your Dinner
Simple Chicken Al Pastor
Ingredients
- 3 tablespoons achiote paste
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp salt
- 2 tsp pepper
- ½ cup white vinegar
- ¾ cup pineapple juice
- 1.5 – 2 lbs chicken thighs
- 2 tbsp avocado oil
- 2 tbsp honey
Instructions
- In a medium bowl combine achiote paste, chili powder, garlic powder, dried oregano, cumin, salt and pepper and whisk together, breaking apart the achiote paste.
- To the bowl add white vinegar and pineapple juice and whisk to combine.
- Chop chicken thighs into bite sized pieces (I like to cut them with kitchen scissors).
- Add chicken to sauce and toss to coat. Let marinate for at least 20 minutes. You can also do this as early as the day before.
- Place a larger cast iron skillet over medium heat or use a flattop grill.
- When pan is hot add in avocado oil then use tongs to add in the chicken (leaving remaining marinade in the bowl).
- Cook for 8-10 minutes or until internal temperature reaches 165 degrees, tossing the chicken occasionally to cook through.
- If you like extra sauce, once the chicken is cooked and removed from the pan, add in the remaining marinade to the pan and cook down for about 5-7 minutes.
- Once chicken is cooked, drizzle with honey and toss.
Notes
- For tacos: serve in tortillas with chopped pineapple, pickled onions, chopped cilantro and cotija cheese.
- For burrito bowls: Serve over rice with chopped pineapple, black beans, pickled onions, chopped cilantro, avocado and cotija cheese
