This chicken al pastor recipe combines a little bit of sweetness and a little bit of savoriness to make one of the most delicious chicken dishes you'll ever taste. Plus, on top of tasting out of this world, it's also a breeze to make. Just a handful of simple steps are all you have to follow to make it, and it's ready in no time.
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The Chicken Al Pastor Recipe I Make Every Week
When I first tried Chipotle's chicken al pastor, I was hooked! I kept going back multiple times a week to get it. However, that wasn't the most cost-efficient thing to do, so naturally, I decided to come up with a copycat homemade version.
My goal was to make a chicken al pastor recipe that was just as good - if not better - than the one they sell in stores. Well, after many attempts, I'm happy to say I cracked the code. This recipe has all of the deliciousness you know and love about the one from Chipotle - the Mexican spices, the chipotle peppers, the adobo sauce, and, of course, plenty of other flavors as well.
Honestly, it's so good I've been making it not just for dinner but for meal prep, too. It makes a tasty ready-to-go protein option for lunches. So, don't worry if it's just you at home, the leftovers are just as tasty as the day you make it.
Ingredients You'll Need
For the marinade:
- Cumin powder, fresh garlic, dried oregano, salt, black pepper, and chili powder- for flavor
- Olive oil- The base of the marinade
For the chicken:
- Chipotle peppers in adobo sauce- I love using the GOYA brand but feel free to use your go-to brand.
- Water
- Chicken thighs- I like to make this recipe with boneless skinless chicken thighs because they're juicy and tender. But you can use chicken breast or any other cut of chicken.
For the Al Pastor Sauce:
- Guajillo chiles, ancho chile, Morita chiles- a blend of peppers that gives this dish sweet, smoky, and fruity dimensions.
- Oregano, garlic powder, salt, and cumin- a combination of spices that is crucial to this dish.
- Pineapple juice- adds that delicious citrus flavor to balance out the flavor profile. You can also use orange juice or try going half pineapple, half orange.
- Achiote powder- or you can also use achiote paste.
- Lime juice- for a bit of tang
- Water- you can also use apple cider vinegar. Apple cider vinegar adds a fruity acidity that helps balance out the flavors of the pepper blend.
- Sugar
- Chipotle pepper in adobo sauce.
How To Make Chicken Al Pastor
Step 1: Make the marinade
Add all the marinade ingredients except for the water to a blender. Blend quickly until mixed, then add the water and blend until everything is fully incorporated.
Step 2: Marinate the chicken
Pour the marinade into a bowl and add the chicken thighs to it. Massage the chicken in the marinade until it's well coated, then cover the bowl with plastic wrap. Transfer the bowl to the fridge and marinate the chicken for 4 hours or up to 12 hours for maximum flavor.
Step 3: Make the Al Pastor Sauce
Bring a pot of water to a bowl. Deseed and devein the chiles and transfer them to the pot filled with boiling water. Turn the heat to low and simmer the chiles for 20 minutes until they soften. Drain the water, transfer the peppers to your blender along with the remaining sauce ingredients, and blend until smooth. Transfer the Al Pastor sauce to a bowl and set it aside.
Step 4: Cook the chicken
Place a non-stick frying pan or cast iron skillet over medium-high heat. Once it's hot, add the chicken thighs and cook them until slightly charred on both sides and the inside temperature reaches 165°F.
Step 5: Serve
Transfer the chicken to a cutting board and let it rest for 5 minutes for extra juicy chicken. Slice the chicken thighs into 1-inch cubes and transfer them to a bowl. Pour the Al Pastor sauce into the bowl and toss to coat the chicken in it. Garnish the chicken with fresh chopped cilantro and serve with sliced avocado and lime wedges for the best flavor.
Expert Tips
- Marinate the chicken the day before to save on prep time.
- Prepare the al pastor sauce ahead of time. If you're prepping the marinade the day before, make the al pastor sauce then, too. It'll lighten up on your dedicated kitchen time when cooking the chicken.
- Consider making tacos al pastor by adding the chicken into corn tortillas with your favorite taco toppings like cheddar cheese, slaw, and sour cream. It's a great way to utilize the chicken!
How To Serve Chicken Al Pastor
There are many ways to serve chicken al pastor, and that's what makes this dish so fun! The kids in my family love to make their own personal chicken tacos or chicken burrito bowls with it. My go-to is a chicken taco with white rice, sour cream, cheddar cheese, and shredded lettuce.
How To Store Chicken Al Pastor
In the fridge: Store any leftover chicken al pastor in the fridge in an airtight container. Stored like this, the chicken will stay good for up to 4 days.
If you're making the al pastor sauce ahead of time, store it in an airtight container overnight in the fridge until you need it. It will last for up to 5 days in the fridge, but I don't recommend storing it any longer than that.
In the freezer: Your leftover chicken al pastor can also be kept frozen for up to 3 months. Transfer any leftover al pastor chicken you end up with to a freezer bag and freeze it just like that.
Reheating: To reheat leftovers, add them to a pan on medium heat and cook until heated through.
More Chicken Recipes
- Crustless Chicken Pot Pie
- Chicken tocino
- Pan seared chicken tenders
- Chicken cobbler
- Garlic parmesan chicken in the crockpot
Chicken Al Pastor
This chicken al pastor recipe combines a little bit of sweetness and a little bit of savoriness to make one of the most delicious chicken dishes you'll ever taste. Plus, on top of tasting out of this world, it's also a breeze to make. Just a handful of simple steps are all you have to follow to make it, and it's ready in no time.
Ingredients
Chicken And Chicken Marinade:
- 1 teaspoon Cumin Powder
- 2 Garlic Cloves
- ½ teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ tablespoon Chili Powder
- 1 Tbsps Olive Oil
- 2 Chipotle Peppers in Adobo Sauce
- ⅓ Cup of Water
- 4 Large Chicken Thighs
Al Pastor Sauce:
- 1 guajillo chiles
- 1 ancho chile
- 3 morita chiles
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon cumin
- 3 tablespoon pineapple juice
- 1 teaspoon achiote powder
- 2 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon sugar
- 1 Chipotle Pepper in Adobo Sauce
Instructions
- Add all the marinade ingredients except for the water and chicken into a blender. Blend until smooth. Add the water and blend until incorporated.
- Pour the marinade into a bowl and add the chicken thighs. Massage until well coated in the marinade, then cover the bowl with plastic wrap and transfer it to the fridge for 4 hours or up to 12 hours.
- Before cooking the chicken, prepare the Al Pastor sauce. Bring a pot of water to a boil. Deseed and devein the guajillo chile, ancho chile, and Morita chile. Transfer the chiles to the pot filled with boiling water.
- Simmer the chiles for 20 minutes until softened. Drain them and transfer them to your blender along with the remaining sauce ingredients. Blend until smooth. Transfer the Al Pastor sauce to a bowl and set it aside.
- Place a non-stick pan or cast iron skillet over medium-high heat. Once hot, add the chicken thighs and cook them until slightly charred on both sides and the inside temperature reaches at least 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice up the thighs into 1-inch cubes and transfer them to a bowl. Pour the Al Pastor sauce and toss to coat. Garnish with fresh cilantro and serve with more lime wedges.
Nutrition Information:
Serving Size:
¼ lb.Amount Per Serving: Calories: 343Total Fat: 16.5gSaturated Fat: 4gUnsaturated Fat: 12gCholesterol: 207mgSodium: 378mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 40g
Nate
Loved this. Tasted just like chipotle.
Elaine
Me and my husband made chicken bowls with this and they were delicious!