Pollo al pastor

Ingredientes

• 3 lbs. boneless skinless chicken thighs, (cut in half)
• 1 ripe pineapple, (peeled, sliced into 1” thick rings, then HALVED)
• 4 dried Guajillo chiles, stem and seeds removed ((may sub 1 1/2 Tbsps. Ancho Chile Powder))
• 2.5 ounces achiote paste ((2 tablespoons))
• 1-2 chipotle peppers from can of chipotle peppers in adobo sauce
• 1/2 onion, peeled
• 1/3 cup CANNED pineapple juice*
• 1/3 cup orange juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 6 garlic cloves, peeled
• 1 TBS EACH ground cumin, dried oregano, brown sugar
• 1 teaspoon salt
• corn tortillas
• pico de gallo
• guacamole ((HIGHLY recommend!))
• sour cream
• chipotle sauce
• hot sauce
• freshly squeezed lime juice

Preparación

1. 1

   --- MARINADE ---

2. 2

   Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Add enough water to cover the chilies. Simmer for 5 minutes or until softened.

3. 3

   Remove softened chilies to blender along with all Marinade ingredients and blend until smooth.

4. 4

   Remove 1/3 cup to use later for basting (“Reserved Basting Sauce.”)

5. 5

   Add chicken to a shallow dish or freezer size bag. Add marinade and stir to combine so every piece is evenly coated. Cover and marinate in the refrigerator for 8 -24 hours. Refrigerate the Reserved Basting Sauce separately.

6. 6

   --- SKEWER ---

7. 7

   Using 2 skewers per kabob, thread one pineapple ring half onto each skewer and push down. Thread about 3 thigh halves, then a pineapple ring half, and repeat, alternating with pineapple and thighs, finishing with pineapple (see photos in post or video). Repeat to make a second and third kabob or until all the chicken is gone.

8. 8

   --- TO GRILL ---

9. 9

   Preheat grill to medium-high heat. Clean grates and generously grease with vegetable oil.

10. 10

    Once hot, add kebabs, and grill for 4-5 minutes without moving. Flip kebabs over, brush with some Reserved Basting Marinade (that never touched the raw chicken), and grill the other side an additional 4-5 minutes.

11. 11

    Next, flip chicken over, baste again, COVER, and reduce heat so it maintains 400 degrees F with the lid closed. Continue to cook until the chicken reaches 165 degrees F, flipping every 5 minutes and covering (about 10-15 minutes more). Remove the kabobs from the grill and let them rest 5 minutes before carving.

12. 12

    --- TO BAKE ---

13. 13

    Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the rim so the chicken hangs in the middle without touching the bottom of the pan (see photos in post or video).

14. 14

    Bake at 400 degrees F for 30 minutes, then flip the kebabs over. Brush kabobs with some Reserved Basting Marinade (that never touched the raw chicken). Bake an additional 15-20 minutes, or until the chicken reaches 165 degrees F.

15. 15

    Without moving the pan, turn the oven to broil and broil for 3-5 minutes per side for more yummy crispy bits. Baste again with pan juices. Let rest 5-10 minutes before carving.

16. 16

    --- CARVE ---

17. 17

    Stand the skewers upright on a cutting board and thinly slice the chicken and pineapple off. You can chop into finer pieces after carving if you like.

18. 18

    --- TO MAKE TACOS ---

19. 19

    Serve Chicken Al Pastor in warm tortillas with chopped pineapple and favorite toppings such as pico de gallo, guacamole, and Cotija.