This recipe for Chicken al Pastor is a spicy-sweet delight with marinated chicken thighs grilled up with fresh pineapple, then chopped and served on tortillas, taco style. Don't forget the toppings!
Chicken al Pastor Recipe
Are you looking for delicious Chicken al Pastor? Perhaps you've enjoyed traditional Mexican tacos al pastor and want to make it with chicken, or you've tried Chipotle's chicken al pastor and you want to make it at home.
You're in the right place! My homemade versions everything you need!
What You'll Love About This Recipe
- My recipe is inspired by traditional al pastor. I make it with a blend of dried chilies, achiote paste, and spices for true, authentic flavor.
- Several ways to make it! I've included both stovetop and grilling versions of the recipe so you can adapt the recipe to your own kitchen setup.
- Serve it how you wish! You can serve this as simple tacos with your favorite toppings, as a burrito, a burrito bowl, a salad, or even as simple grilled chicken with a side. Go for it!
What is Chicken al Pastor?
Chicken al pastor is a chicken-version of traditional Mexican al pastor, which is marinated pork cooked on a vertical spit. Instead of pork, it uses chicken for a lighter option, while keeping its flavor origins.
The chicken is marinated in a flavor blend of pureed dried chili peppers, earthy achiote, and sweet pineapple, then cooked.
It was historically cooked on a spit, but today it's acceptable (and easier) to prepare on a grill or on a stove top in your kitchen.
Chipotle Chicken al Pastor
You may have had chicken al pastor at your local Chipotle Mexican Grill. Chipotle served it on a limited-tie menu and brought it back in 2024 for a limited time. It was still listed on their web site at the time of my writing this: Chipotle's Chicken al Pastor.
This is how I like to make it at home.
Let's talk about how to make chicken al pastor, shall we?
Chicken al Pastor Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE AL PASTOR MARINADE
- Ancho Peppers. Gives the marinade a mild, smoky depth. You can also use ancho chili powder.
- Guajillo Peppers. For sweet, tangy flavor. You can also use guajillo chili powder.
- Chiles de Árbol. Optional. For a touch of heat.
- Onions and Garlic. For the flavorful base.
- Crushed Pineapple. For sweetness and also to help tenderize the meat. You can also use pineapple juice.
- Chipotle Adobo Sauce. For a smoky touch and bit of heat.
- Achiote Paste. Gives the dish its characteristic color and earthy flavor.
- Orange Juice. For gentle acidity and bit of sweet, which helps to balance the flavors.
- Apple Cider Vinegar. Adds tanginess.
- Brown Sugar. Adds sweetness and helps to caramelize the chicken.
- Spices. Mexican oregano, ground cumin, salt.
- FOR THE CHICKEN AL PASTOR
- Boneless Chicken Thighs. Chicken thighs stay juicy and tender during cooking. You can use chicken breast, or a mix.
- Fresh Pineapple. For grilling and serving with the chicken. I like to have a mix of both grilled and freh.
- Vegetable Oil. For cooking, so the chicken doesn't stick to the grates.
- Corn Tortillas. For serving as tacos, though you have alternatives.
- Optional Toppings. Diced jalapeño, grilled pineapple, diced tomato, chopped cilantro, lime wedges for lime juice, spicy chili flakes, hot sauce. Use your favorites!
See my al pastor marinade recipe for other ways to use it.
How to Make Chicken al Pastor - the Recipe Method
Prepare the Marinade. Dry toast the dried chilies then soften in hot water.
Drain and transfer to a food processor with the onion, garlic, crushed pineapple, chipotle sauce, achiote paste, orange juice, apple cider vinegar, brown sugar, Mexican oregano, cumin, and salt.
Blend until smooth.
Marinate the Chicken. Reserve ½ cup of the marinade for later use. Mix the marinade with the chicken in a large bowl.
Cover and refrigerate for at least 2 hours to allow the flavors to infuse.
For Grilling. Heat the grill to medium-high heat and oil the grates. Grill the chicken 6-7 minutes per side until done, getting a nice char on them.
Grill the pineapple slices as well, 1-2 minutes per side.
For Serving. Chop the grilled chicken and pineapple, then warm it up in a pan with the reserved marinade, then serve.
For Cooking on the Stovetop. Heat oil in a large pan over medium-high heat and cook the chicken thighs 6-7 minutes until done, getting a nice char on them.
Chop the chicken and add it back to the pan with chopped chicken. Add reserved marinade and simmer 10 minutes to warm it all through. Serve.
Boom! Done! Your chicken al pastor is ready to serve. Serve it up on warmed tortillas with all of your favorite toppings. I've made tacos today!
Recipe Tips & Notes
- For the most flavor infusion, marinate the chicken for at least 2 hours. Marinate overnight for more flavor development.
- This dish is easy to make ahead. Make your marinade and marinate the chicken the night before, then you can cook and prepare your toppings closer to serving, or make those ahead, too!
Serving Chicken al Pastor
I love to serve mine as delicious chicken al pastor tacos with toppings, but Chipotle restaurant allows you to choose other options, including Burrito Bowl, Burrito, Salad, or Quesadilla.
You can serve it like this at home as well and still include all of your favorite toppings.
Some of my favorites are classic guacamole, pico de gallo salsa, and chiles toreados. Add elote (Mexican street corn) or cilantro lime rice on the side.
Storage & Leftovers
Store leftover chicken al pastor in an airtight container in the refrigerator for up to 3 days.
You can also freeze it for up to 3 months in a freezer container.
To enjoy again, reheat the leftovers in a pan on the stove top. Add a splash of water or chicken broth to help loosen it up and warm through more evenly.
That's it, my friends. I hope you enjoy this recipe chicken al pastor. Let me know if you make it. I'd love to hear how you served it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Chicken Fajitas. For more chicken with big flavor, this also uses a delicious marinade.
- Chicken Enchiladas Verdes. Try these with leftover chicken al pastor. YUM.
- Pollo Asado (Mexican Roast Chicken). Another delicious way to make chicken, Mexican style.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken al Pastor Recipe
Ingredients
FOR THE MARINADE
- 2 ancho peppers or use 1 tablespoon ancho powder
- 2 guajillo peppers or use 1 tablespoon guajillo powder
- 2 dried chiles de arbol or more as desired (optional, for spicy - or use ½-1 teaspoon chile de arbol powder or cayenne)
- 1 small yellow onion roughly chopped
- 4 cloves garlic chopped
- 1/3 cup crushed pineapple or use pineapple juice
- 2 tablespoons chipotle sauce
- 2 tablespoons achiote paste
- Juice from 1 large orange about 1/3 cup
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt or more to taste
FOR THE CHICKEN AL PASTOR
- 3 pounds boneless chicken thighs
- ½ pineapple peeled, cored, and cut into 2 large pieces (for grilling) or chopped (for pan cooking)
- Vegetable oil as needed
- 16-20 corn tortillas warmed
- FOR SERVING: Diced jalapeno, diced pineapple (grilled is GREAT), diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce
Instructions
FOR THE MARINADE
- Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side in a hot pan to release their oils. Cool, then remove stems and seeds. Set into a bowl and cover with hot water to soften for 20 minutes. Drain the water and add the rehydrated peppers to a large food processor. (Skip if using chili powders)
- Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste (also add chili powders if using). Process until smooth. Reserve ½ cup of the marinade for warming later if desired.
- Add the chicken thighs to a large bowl and cover with the remaining marinade. Make sure to evenly coat the chicken.
- Cover and refrigerate for 2 hours.
FOR GRILLING
- Heat your grill to medium-high heat and lightly oil the grates.
- Shake off excess marinade and grill the chicken for 6-7 minutes per side, or until cooked through and reaches an internal temperature of 165 degrees F. You want to get a nice crusty char.
- Lightly oil the pineapple and grill 1-2 minutes per side.
- Slice the chicken and pineapple into bite-sized pieces and serve over warmed tortillas. Alternatively, you can add the chopped chicken and pineapple to a large lightly oiled pan with the reserved marinade and heat through for 10 minutes, stirring, to warm before serving. This adds some extra flavor.
- Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
FOR PAN/STOVETOP PAN COOKING
- Heat 1 tablespoon vegetable oil in a large pan or pot to medium-high heat.
- Shake off excess marinade and cook the chicken in batches (if needed) for 6-7 minutes each per side, or until cooked through and reaches an internal temperature of 165 degrees F. You want to get a nice crusty char.
- Remove the chicken, slice into bite-sized pieces, then return to the pan. Add the chopped pineapple and reserved marinade.
- Stir, then reduce heat to medium and simmer 10 minutes to develop the flavor and cook the marinade, stirring a bit. This adds extra flavor.
- Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
Nutrition Information
Jerry Jividen says
We had eaten at a good restaurant the night before which served us three different kinds of great tacos so I was a bit hesitant to make another meal the following night with the same items. I decided to risk it and made this recipe. OMG, my wife now wants me to buy and sell this taco from a food truck! It was absolutely the best taco we had ever had as the overnight marinade made the chicken tenders so flavorful and easy to fry. Always love each and every one of your recipes- keep it up and maybe a food truck will be parked in my driveway someday.
Mike Hultquist says
Wow, this is the best comment ever! Thanks, Jerry. Extremely happy you all enjoyed it that much. I'd love to visit your food truck, haha! Nice.