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Al Pastor Chicken Recipe
Al Pastor is traditionally known for its richly marinated pork cooked on a vertical spit, but this Al Pastor Chicken recipe brings those beloved flavors to chicken, making it more accessible for home cooking. Infused with a vibrant blend of chilies, spices, and pineapple, this dish is a testament to the fusion of Mexican culinary techniques with Lebanese influences. Here’s how to make Al Pastor Chicken in your own kitchen.
Ingredients:
- 2 lbs (900g) Boneless, Skinless Chicken Thighs: For tenderness and flavor.
- For the Marinade:
- 1/2 Cup Pineapple Juice: Adds sweetness and helps tenderize the chicken.
- 1/4 Cup White Vinegar: For acidity.
- 2 Tablespoons Chipotle Peppers in Adobo Sauce: Adjust based on your spice preference.
- 3 Garlic Cloves: Minced.
- 1 Tablespoon Achiote Paste: For color and earthiness.
- 1 Teaspoon Ground Cumin: Adds warmth.
- 1 Teaspoon Oregano: Preferably Mexican oregano for authenticity.
- Salt and Pepper: To taste.
- 1 Cup Pineapple Chunks: Fresh or canned, for grilling.
- For Serving: Warm tortillas, chopped onions, fresh cilantro, and lime wedges.
Instructions:
- Prepare the Marinade:
- In a blender, combine pineapple juice, white vinegar, chipotle peppers in adobo sauce, minced garlic, achiote paste, ground cumin, oregano, salt, and pepper. Blend until smooth.
- Marinate the Chicken:
- Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal and refrigerate for at least 4 hours, or overnight for best results.
- Grill the Chicken:
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for 5-7 minutes per side, or until fully cooked through and slightly charred on the outside. Simultaneously, grill the pineapple chunks until caramelized and charred.
- Rest and Slice:
- Let the grilled chicken rest for a few minutes, then slice thinly.
- Serve:
- Serve the Al Pastor Chicken on warm tortillas, topped with grilled pineapple, chopped onions, fresh cilantro, and a squeeze of lime juice. Enjoy with a side of salsa verde or your favorite hot sauce.
Tips for Perfection:
- Marinating Time: The longer you marinate the chicken, the more pronounced the flavors will be. Overnight marination is ideal.
- Achiote Paste Substitution: If achiote paste is hard to find, you can substitute it with a mix of paprika and a little turmeric to mimic the color and flavor.
- Grilling Alternatives: If you don’t have a grill, you can cook the chicken in a hot skillet or oven-broil it for a similar charred effect.