Chicken Al Pastor Recipe

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Cook Time: 90 minutes

Grilled Chicken and Pineapple Skewers

Ingredients:

• 4 dried guajillo chiles, stemmed and seeded
• 2 tablespoons achiote paste
• 6 large cloves garlic, peeled
• 1 (7-ounce) can chipotle peppers in adobo sauce, drained
• 1 cups finely chopped onion, divided
• cup orange juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 3 pounds skinless, boneless chicken thighs, cut in half
• 8 (12-inch) jumbo wooden skewers
• 1 large fresh pineapple, peeled, cored, and sliced
• 20 (6-inch) corn tortillas
• cup roughly chopped fresh cilantro

Directions:

Step 1: Heat a skillet over medium-high heat. Add dried chiles and cook, turning occasionally, until toasted and blistered in spots, about 3 to 5 minutes. Add 1 cup of water to just cover the chiles, bring to a simmer over medium-high heat, cover, and cook until softened, about 5 minutes. Drain well.

Step 2: In a blender, combine chiles, achiote paste, garlic, chipotles, cup of onion, orange juice, vinegar, olive oil, cumin, brown sugar, and salt. Blend until smooth, about 30 seconds. Reserve cup of marinade, cover, and refrigerate for later use.

Step 3: Place the remaining marinade in a shallow dish or large resealable plastic bag, add chicken, and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

Step 4: Soak the wooden skewers in a shallow dish of water for 1 inch of coverage. Let them sit at room temperature while the chicken marinates.

Step 5: Preheat the oven to 400F (200C). Position the oven rack about 8 inches from the heating element. Line a small roasting pan or 13x9-inch baking dish with aluminum foil.

Step 6: Thread 1 slice of pineapple onto 2 skewers, making sure to pierce through the center core. Space the skewers about 1 inch apart, leaving a 1 -inch space from the end. Thread 5 to 6 pieces of marinated chicken on top of the pineapple, then add another slice of pineapple. Repeat the process, ending with a pineapple slice, until all the chicken and pineapple are used up. You should have 4 stacks of skewers. Brush with any remaining marinade.

Step 7: Place the skewers in the prepared pan, resting the ends on the edge of the pan so the chicken does not touch the bottom. Bake in the preheated oven for 30 minutes.

Step 8: Flip the skewers over and brush with the reserved cup of marinade. Continue baking for another 30 minutes, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer should read 160F (71C).

Step 9: Increase the oven temperature to broil. Broil the skewers for 3 to 5 minutes on each side until they are browned and crispy.

Step 10: While the skewers bake, heat a large skillet over high heat. Cook the tortillas in batches, turning once, until browned in spots, about 1 to 2 minutes per side. Remove and set aside.

Step 11: Remove the chicken and pineapple from the skewers and place on a cutting board. Roughly chop them into pieces.

Step 12: Divide the chopped chicken and pineapple between the heated tortillas. Top with the remaining chopped onion and cilantro.

Nutrition Facts (per serving):

• Calories: 324
• Total Fat: 10g (13% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 113mg (38% DV)
• Sodium: 422mg (18% DV)
• Total Carbohydrate: 31g (11% DV)
• Dietary Fiber: 4g (13% DV)
• Protein: 28g (57% DV)
• Potassium: 603mg (13% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Chicken Al Pastor

Chicken Al Pastor is a contemporary twist on the classic al pastor dish, which originated in Mexico. The traditional al pastor was inspired by shawarma, brought to Mexico by Lebanese immigrants in the early 20th century. While the original version used pork, modern adaptations have made use of various meats like beef, chicken, and even lamb. Chicken Al Pastor swaps pork for tender chicken thighs, making it a lighter, yet equally delicious alternative. The use of pineapple, a signature element of al pastor, provides a tangy sweetness that balances the savory and spicy flavors of the marinade.

Regional Characteristics

Al Pastor is a staple in Mexican cuisine, especially in the central and southern regions of Mexico. Its often served on tacos, with the meat sliced directly from a rotating spit called a trompo. In the case of Chicken Al Pastor, the technique of cooking the meat on a vertical spit is usually replaced with roasting or grilling. The dish is loved across the globe, especially in the United States, where it has been embraced as a popular taco filling. Variations of Al Pastor can be found in different regions of Mexico, with each area putting its own spin on the traditional recipe by varying the spices, marinades, and meats.

Differences from Similar Dishes

While Chicken Al Pastor shares similarities with other grilled chicken dishes, such as pollo asado, it stands out due to the unique combination of spices and pineapple. The marinade, featuring achiote paste, guajillo chiles, cumin, and brown sugar, gives the chicken a vibrant red color and a complex flavor profile, which is distinct from other grilled chicken recipes. Additionally, the use of pineapple is a hallmark of al pastor, adding both a touch of sweetness and acidity that isn't found in many other chicken dishes. Compared to tacos de carne asada, which rely on grilled beef, Chicken Al Pastor is more flavorful and aromatic due to the marinade and the added fruitiness of pineapple.

Where Chicken Al Pastor is Typically Served

Chicken Al Pastor is commonly found in taquerias, food trucks, and casual Mexican eateries, both in Mexico and beyond. It is typically served in tacos, where the grilled or roasted chicken and pineapple are nestled in soft corn tortillas and topped with fresh cilantro and onions. In Mexico, it is often enjoyed as a street food, accompanied by a side of salsa and a refreshing drink like agua fresca. In the U.S., it has become a popular choice for taco trucks and restaurants offering a variety of taco fillings, making it an accessible and beloved choice for diners seeking bold, flavorful meals.

Interesting Facts About Chicken Al Pastor

1. The name "Al Pastor" translates to "in the style of the shepherd," referencing the Lebanese tradition of cooking meat on a spit. The original al pastor method used pork, but it is now commonly made with chicken, beef, or lamb.

2. The pineapple used in Chicken Al Pastor is not just for flavorit also helps tenderize the meat due to the enzymes it contains, which break down proteins. This results in extra juicy chicken.

3. The vibrant red color of the chicken comes from the use of achiote paste, a key ingredient thats often found in Latin American cuisine. This ingredient not only imparts color but also adds a mild, earthy flavor.

4. Although the dish originated in Mexico, it has become popular in various countries, including the United States, where it is a frequent choice for taco fillings and even pizza toppings!

Conclusion

Chicken Al Pastor brings together the rich flavors of traditional Mexican cooking with the freshness of pineapple and a variety of bold spices. Whether you're making it for a casual weeknight dinner or serving it at a special gathering, this dish is sure to impress. Its a fusion of cultural influences, making it a fun and flavorful dish to enjoy with friends and family. The ease of preparation combined with the delicious result makes Chicken Al Pastor a favorite in many kitchens across the world.

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