chicken al pastor
chicken al pastor

Chicken al Pastor

  • Prep Time: 180 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4 1x


  • tortillas
  • 1.5 lb boneless chicken thighs
  • 1 cup fresh pineapple cut into pieces
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 2 guajillo chilies
  • 1 tbsp salt

Taco Toppers:

  • fresh cilantro
  • lime or lemon
  • sliced radish
  • chopped onion


  1. Soak the guajillo chilies in about two cups of hot water. (this will rehydrate the chilies) about 30-minutes.
  2. By this time, the soaked chilies will be plump and the water should be nice and cool. Add the onion, garlic, the juice of a lime, and all of the spices into the blender and blend until a smooth and creamy sauce forms.
  3. Season the chicken thighs with salt and pepper, then transfer them into a Ziploc bag. Put that bag over a bowl just in case the bag leaks, you don't want the marinated chicken to leak in your refrigerator. (see video)
  4. Pour in the marinade along with the fresh pineapple, close the bag and set it in the fridge overnight or for a minimum of 2 hours.
  5. When ready, transfer the marinated chicken to a baking sheet lined with. parchment paper and bake at 375°F for 45 minutes or until the chicken is golden brown and reaches an internal temperature of 165 °F.
  6. While the chicken is baking, in a medium saucepan add the remaining marinade and cook for 10 minutes or so just until the sauce thickens (set aside).
  7. When the chicken is ready, transfer to a large mixing bowl, and shred the chicken using two forks. Once the chicken is shredded, add the remaining reduced marinaded back into the meat. Stir to combine.
  8. To serve, toast tortillas over a gas flame and top the tortilla with the al pastor chicken, cilantro, onion and radish (all taco toppers are optional).
  9. Enjoy!

  • Category: dinner
  • Cuisine: Mexican