Chicken al Pastor Recipe (with Video)

Chicken al Pastor Recipe: Chicken al Pastor is a flavorful, vibrant dish that brings the essence of traditional Mexican street food right into your kitchen. A variation of the classic “Tacos al Pastor,” this version uses chicken instead of pork, offering a lighter yet equally tasty option. Whether you’re planning a family taco night or a summer cookout, this recipe is your ticket to bold, smoky, and spicy goodness with just the right touch of sweetness. You don’t need a vertical spit or complicated setup to get that authentic flavor—just a good marinade, some patience, and a hot pan or grill.

What is Chicken al Pastor?

Chicken al Pastor is inspired by the Lebanese shawarma technique brought to Mexico in the early 20th century. Traditionally, pork is marinated in a mix of dried chilies, spices, and pineapple, then slow-cooked on a spit. Chicken al Pastor takes the same marinade philosophy and applies it to boneless, skinless chicken thighs, resulting in tender, juicy meat with a complex flavor profile. The marinade typically includes achiote paste, guajillo chiles, garlic, vinegar, and pineapple juice, offering a beautiful balance of smoky, tangy, and sweet.

History and Origins of al Pastor

The origins of al Pastor trace back to Lebanese immigrants who arrived in Mexico during the early 1900s. They brought with them the vertical spit cooking method used for shawarma. Over time, locals adapted the cooking technique, replacing lamb with pork and introducing native Mexican spices and ingredients like achiote and chili peppers. The result was Tacos al Pastor. As dietary preferences evolved and chicken became a more common protein option, Chicken al Pastor emerged as a popular variation—maintaining the signature spices but offering a leaner alternative to pork.

Ingredients Needed for Chicken al Pastor

Creating an authentic Chicken al Pastor starts with quality ingredients. The blend of dried chilies, tangy vinegar, and tropical pineapple juice creates a distinctive taste that’s impossible to forget.

Main Ingredients

Here’s what you’ll need:

• 2 pounds boneless, skinless chicken thighs – tender and flavorful
• 3 dried guajillo chiles – adds depth and mild heat
• 2 tablespoons achiote paste – vibrant color and earthy flavor
• 3 cloves garlic – pungent and savory
• 1/2 cup pineapple juice – natural sweetness and acidity
• 1/4 cup white vinegar – balances the flavors
• 1 teaspoon dried oregano – Mexican oregano preferred
• 1/2 teaspoon cumin – warm, nutty undertone
• Salt and pepper to taste
• 1 tablespoon vegetable oil – helps with blending

Optional Add-ins for Extra Flavor

• 1 chipotle pepper in adobo sauce – for smoky heat
• 2 tablespoons orange juice – for a hint of citrus
• Fresh chopped cilantro – adds a fresh, herbaceous note at serving
• Sliced red onion or pickled onions – crunchy topping

These ingredients can take your Chicken al Pastor from good to unforgettable, especially if you’re aiming to impress at a gathering or simply want a more complex flavor profile.

Tools and Equipment You’ll Need

To get the most out of your cooking experience, having the right tools can make a world of difference.

Kitchen Essentials

• Blender or food processor – essential for pureeing the marinade
• Mixing bowl – to toss and coat the chicken
• Tongs – for turning the chicken while cooking
• Skillet or grill pan – a good non-stick or cast-iron version is ideal
• Meat thermometer – to ensure the chicken is fully cooked (165°F internal temp)

Optional Tools for Better Results

• Grill or outdoor BBQ – for that smoky, charred flavor
• Mandoline or sharp knife – for thinly slicing toppings
• Basting brush – to apply extra marinade during grilling

Investing in these tools can streamline your prep and elevate your final dish, making the entire process smoother and more enjoyable.

Preparing the Marinade

The marinade is where the magic happens. It’s what transforms plain chicken into a fiesta of flavors.

Key Marinade Ingredients

You’re looking for a balance of spice, acidity, and a touch of sweetness. The guajillo chilies give a mild heat and rich red color. Achiote paste lends a beautiful earthiness and vibrant hue, while pineapple juice and vinegar add the zing needed to tenderize and flavor the meat.

Step-by-Step Mixing Instructions

1. Rehydrate the chilies: Start by removing the stems and seeds from the guajillo chilies. Soak them in hot water for about 15 minutes until they’re soft.
2. Blend the marinade: Drain the chilies and place them in a blender with the achiote paste, garlic, pineapple juice, vinegar, oregano, cumin, salt, pepper, and a splash of oil. If you’re adding chipotle or orange juice, toss those in too.
3. Puree until smooth: Blend until the mixture becomes a smooth, thick paste. If it’s too thick, add a little water or more pineapple juice to loosen it up.

Once blended, this deep red marinade is ready to coat your chicken in flavor.

Marinating the Chicken

This step is all about patience. The longer your chicken marinates, the more intense the flavor.

Ideal Marination Time

For the best results, marinate the chicken for at least 4 hours—overnight is even better. This allows the acid from the pineapple juice and vinegar to tenderize the meat while the spices seep deep into every bite.

Tips for Maximum Flavor Absorption

• Use a zip-top bag: It allows for easy mixing and even coating.
• Massage the chicken: Work the marinade into the meat thoroughly.
• Refrigerate immediately: Keep the marinated chicken cold until it’s ready to cook.
• Turn the bag occasionally: Helps ensure every part of the chicken gets the full flavor treatment.

You’ll be amazed at how the chicken transforms, soaking in all those bold flavors and turning a rich, reddish-orange color that screams deliciousness.

Cooking the Chicken al Pastor

Grilling vs. Stovetop: Which is Better?

When it comes to cooking Chicken al Pastor, you’ve got two great options: grilling or using a stovetop skillet. Both methods deliver amazing results, but the flavor and texture can vary slightly depending on your choice.

• Grilling: This method gives you that classic smoky flavor reminiscent of traditional al pastor cooked on a trompo (vertical spit). It also produces beautiful charred edges, which enhance both flavor and presentation.
• Stovetop: Cooking in a cast-iron or heavy-duty skillet allows you to cook evenly and control the heat more precisely. It’s great if you’re working in a smaller space or want to avoid the hassle of firing up the grill.

How to Cook Chicken al Pastor to Perfection

Here’s a simple step-by-step guide:

1. Preheat your grill or skillet: Get it hot—medium-high heat is ideal.
2. Remove chicken from the marinade: Let excess marinade drip off before placing it on the grill/pan. You want it coated but not dripping.
3. Cook each side for 5-6 minutes: Turn once the chicken develops a nice char. Total cook time should be around 10-12 minutes depending on thickness.
4. Check for doneness: Use a meat thermometer—your target is 165°F internal temperature.
5. Rest before slicing: Let the chicken rest for 5 minutes before cutting into strips or chunks.

This step is where all your prep pays off. The chicken will be juicy, flavorful, and irresistible!

Assembling Chicken al Pastor Tacos

Tortilla Choice: Corn vs. Flour

You’ve made some amazing chicken—now it’s time to turn it into a taco masterpiece. First, let’s talk tortillas.

• Corn tortillas: These are the classic choice. They have an authentic flavor that pairs beautifully with al pastor. Toast them lightly on a skillet for best results.
• Flour tortillas: These are softer and more pliable, which some people prefer. They also hold more filling, which is great for over-stuffed tacos.

Either choice works, so go with what you love.

Toppings to Elevate Your Tacos

Toppings can make or break your taco experience. Here are some must-haves:

• Fresh chopped onion and cilantro: The traditional and perfect complement to the smoky chicken.
• Pineapple chunks: Adds a sweet-tangy burst that mirrors the marinade.
• Pickled red onions: Sharp, tangy, and colorful.
• Salsa verde or roja: Choose your heat level.
• Lime wedges: A squeeze of lime brings everything together.

Layer your chicken first, then pile on your preferred toppings. Pro tip: don’t overload the taco—balance is key.

How to Store and Reheat Chicken al Pastor

Best Storage Practices

If you’re lucky enough to have leftovers, store them right and they’ll be just as good tomorrow.

• Use an airtight container: Keeps the chicken moist and prevents fridge odors from seeping in.
• Refrigerate within two hours: Ensures freshness and safety.
• Consume within 3–4 days: For best flavor and texture.

Reheating Tips to Retain Flavor

• Skillet method: Heat a bit of oil in a skillet, add the chicken, and cook over medium until warmed through.
• Microwave method: Cover with a damp paper towel and heat in 30-second intervals to avoid drying out.
• Oven method: Reheat in a foil-wrapped packet at 350°F for about 10 minutes.

Avoid reheating multiple times to keep the texture and taste on point.

FAQs about Chicken al Pastor Recipe

1. What is Chicken al Pastor made of?

Chicken al Pastor is typically made with boneless chicken thighs marinated in a bold blend of guajillo chilies, pineapple juice, vinegar, garlic, and spices like cumin and oregano. It’s then grilled or pan-seared for that smoky, caramelized flavor.

2. Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs are juicier and more flavorful, chicken breast is a leaner option. Just be careful not to overcook it—nobody wants dry al Pastor.

3. Is Chicken al Pastor spicy?

It has a mild kick. The guajillo chilies bring more of a smoky depth than intense heat. If you love spice, feel free to add a chili or two more.

4. How long should I marinate the chicken?

For best results, marinate the chicken for at least 4 hours, but overnight is ideal to let all those rich flavors soak in.

5. What can I serve with Chicken al Pastor?

It’s perfect in tacos, burrito bowls, or over rice. Don’t forget classic toppings like grilled pineapple, onions, cilantro, and a squeeze of lime.

6. Can I cook Chicken al Pastor in the oven or air fryer?

Yes! You can bake it at 400°F (200°C) for about 20–25 minutes or air-fry it at 375°F (190°C) for 12–15 minutes—easy and delicious.

7. How long does leftover Chicken al Pastor last?

Store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months—meal prep win!

Conclusion

Chicken al Pastor is a bold, colorful, and crowd-pleasing dish that brings a taste of Mexico right to your kitchen. From the tangy-sweet marinade to the sizzling hot skillet or grill, every step of this recipe adds a layer of flavor and fun. Whether you’re serving it in tacos, bowls, or on its own, it’s a guaranteed hit for any meal. The best part? You don’t need fancy tools or exotic ingredients—just a love for good food and a little bit of time.

So what are you waiting for? Fire up the grill, get your marinade going, and let’s bring a fiesta to your dinner table tonight.