Description
Chicken al pastor brings together marinated chicken with warm spices and pineapple, giving you layers of flavor that feel both comforting and exciting at the same time. Serving it with your favorite toppings lets everyone customize their plate exactly how they like it.
Ingredients
Scale
Marinade and Seasoning:
- 1/4 cup achiote paste
- 1/4 cup pineapple juice
- 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 6 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
Protein and Main:
- 2 pounds chicken breast
- 1 pineapple
Serving and Garnish:
- 12 corn tortillas
- 1 white onion
- 1 bunch cilantro
- 1 lime
Instructions
- Mince your 6 garlic cloves and set them to the side.
- Combine 1/4 cup achiote paste, 1/4 cup pineapple juice, 3 tbsp white vinegar, your minced garlic, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp oregano, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp cloves in a blender until the mixture reaches a smooth consistency.
- Drizzle in 2 tbsp olive oil while blending until your marinade comes together completely.
- Cut your 2 lbs chicken breast into 1-inch thick cutlets and transfer them to a large bowl or zip-top bag.
- Pour your marinade over the chicken so every piece gets coated, then refrigerate for at least 2 hours up to overnight.
- Heat your oven to 400°F and line a baking sheet with foil.
- Spread your marinated chicken across the baking sheet in a single layer.
- Roast for 20 to 25 minutes at 400°F until your chicken’s internal temperature reaches 165°F.
- While your chicken cooks, slice your pineapple in half lengthwise and hollow out the flesh, keeping about a 1/2-inch shell for serving.
- Cut your pineapple flesh into 1/2-inch chunks and reserve them.
- Thinly slice your white onion and roughly chop your cilantro bunch.
- Take your chicken from the oven and let it rest for 5 minutes, then shred or slice it into bite-sized pieces.
- Heat your tortillas in a dry skillet over medium heat for about 30 seconds per side at 350°F until they become pliable.
- Fill each of your 12 corn tortillas with shredded chicken, then layer on your pineapple chunks, onion slices, and cilantro before squeezing lime juice across the top.
Notes
- Marinate your chicken for at least 2 hours, but overnight gives the spices time to really penetrate the meat and develop deeper flavor.
- Check that your chicken reaches 165°F internally with a meat thermometer, since achiote paste can darken the outside quickly and make it hard to judge doneness by sight alone.
- Warm your tortillas just before serving so they stay soft and pliable enough to hold all the toppings without tearing.
- If achiote paste is hard to find, combine equal parts paprika, annatto seeds (soaked and ground), and a bit of vinegar as a substitute that keeps the dish’s signature color and tanginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 345
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg