Chicken Al Pastor

Ingredients

• 4dried guajillo chillies, stems removed and seeds discarded
• 30 ml (2 tablespoons)achiote paste
• 6 large clovesgarlic, peeled
• 1 can (198 g / 7 oz)chipotle peppers in adobo sauce, drained
• 210 g (1⅓ cups), dividedonion, finely chopped
• 160 ml (⅔ cup)orange juice
• 45 ml (3 tablespoons)apple cider vinegar
• 45 ml (3 tablespoons)olive oil
• 15 ml (1 tablespoon)ground cumin
• 12 g (1 tablespoon)light brown sugar
• 5 g (1 teaspoon)kosher salt
• 1.36 kg (3 lb)skinless, boneless chicken thighs, cut in half
• 8 (30 cm / 12-inch)jumbo wooden skewers
• 1 largefresh pineapple, peeled, cored and sliced
• 20 (15 cm / 6-inch)corn tortillas
• 15 g (¼ cup)fresh coriander, roughly chopped

Instructions

1. 1

   Blend the marinade

   Put the guajillo chillies, achiote paste, garlic, chipotle peppers, 1 cup of the onion, orange juice, vinegar, olive oil, cumin, sugar and salt in a blender. Blend until smooth.

2. 2

   Marinate the chicken

   Combine the marinade and chicken in a resealable plastic bag. Refrigerate for at least 4 hours or overnight.

3. 3

   Thread the skewers

   Thread the marinated chicken and pineapple onto the skewers.

4. 4

   Grill until cooked

   Grill the skewers over medium-high heat for about 10–12 minutes, turning occasionally, until the chicken is cooked through.

5. 5

   Serve in tortillas

   Serve the chicken al pastor on tortillas with the remaining onion and coriander.

What is chicken al pastor?

Al pastor is a Mexican style of cooking associated with marinated meat, often served with pineapple. Its roots are commonly linked to shawarma brought to Mexico by Lebanese immigrants, adapted over time with local ingredients and flavours.

This version uses chicken thighs and a smoky, tangy marinade, then grills the meat on skewers rather than cooking it on a vertical spit. Pineapple and warm corn tortillas make it easy to serve as a taco-style meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 25g protein, 30g carbs, 12g fat.

The chicken supplies most of the protein, while the tortillas, pineapple, orange juice and sugar contribute much of the carbohydrate. Chicken thighs and olive oil account for much of the fat. For a more balanced plate, add a generous serving of crunchy vegetables alongside the tacos.

Building the marinade

Chillies and achiote: Guajillo brings a rounded chilli flavour, while achiote paste gives the marinade its distinctive earthy character. Chipotle peppers in adobo add smoke and heat.

Balance: Orange juice and cider vinegar bring brightness, while a little brown sugar rounds out the sharpness. Blending everything until smooth helps the marinade coat the chicken evenly.

Marinating the chicken

Time: Give the chicken at least 4 hours in the fridge, or leave it overnight as the recipe allows. This gives the marinade time to flavour the meat throughout.

Even coating: Turn or massage the bag so the marinade reaches all the chicken pieces. Keep the bag refrigerated while the chicken marinates.

Threading and grilling

Skewer assembly: Alternate chicken and pineapple so both can cook together. Leave a little room between pieces rather than packing them tightly.

Doneness: Turn the skewers occasionally during the 10–12-minute grilling time. The chicken should be cooked through; if checking with a thermometer, the thickest piece should reach 74°C.

Tortillas and toppings

Corn tortillas: Warm them before serving so they are pliable and less likely to split when filled. Keep them covered while you finish grilling.

Fresh finish: The reserved onion and chopped coriander add a crisp, fresh contrast to the smoky marinade and caramelised pineapple. Serve the skewers alongside the tortillas so everyone can assemble their own.

What to serve alongside

Keep the plate simple with a crisp cabbage slaw, sliced radishes or a green salad. These add freshness without competing with the chilli, citrus and pineapple.

For a more substantial meal, add black beans or rice. A squeeze of lime at the table also works well with the rich, savoury chicken.

Recipe notes & tips

• Blend the marinade thoroughly so no large pieces of garlic or chilli remain.
• Cut the chicken into similarly sized pieces to help it cook evenly.
• Keep the marinating chicken refrigerated, not at room temperature.
• Turn the skewers regularly so the chicken and pineapple brown on several sides.
• Warm the tortillas just before serving and keep them covered to prevent them drying out.

Variations

• Adjust the heat: Use fewer chipotle peppers for a milder marinade.
• Add lime: Serve with lime wedges for extra citrus at the table.
• Make it a bowl: Serve the grilled chicken and pineapple over rice instead of in tortillas.
• Add crunchy toppings: Finish with shredded cabbage or sliced radishes.
• Cook indoors: Grill the skewers on a grill pan, turning them until the chicken is cooked through.

Common mistakes to avoid

• Skipping the marinade time: The chicken needs at least 4 hours in the fridge, so plan ahead.
• Crowding the skewers: Tightly packed pieces brown less evenly; leave a little space between them.
• Guessing the doneness: Check the thickest chicken piece is cooked through, or use a thermometer to confirm 74°C.
• Forgetting to turn: Turn the skewers occasionally during grilling to cook the chicken evenly.
• Serving cold tortillas: Warm them shortly before serving so they bend easily without splitting.

How to store

Refrigerate leftover chicken and pineapple in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot, in a pan or microwave; store tortillas separately and warm them just before serving.

Frequently asked questions