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Chicken "Al Pastor"

Chicken

Adapted from Plays Well with Butter.

  • 6 servings
  • 20 minutes
  • 30 minutes

Ingredients

  • 3 cloves garlic
  • 2–3 chipotle peppers from can, packed in adobo sauce
  • 1/2 cup orange juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp brown sugar (or honey)
  • 1 tbsp achiote paste
  • 1 tbsp ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 to 2.5 pounds boneless skinless chicken thighs
  • 1/2 yellow onion, thinly sliced
  • 1 cup diced pineapple

Directions

  1. Add all ingredients up to chicken thighs to blender and process until smooth. Pour over the chicken and onion to marinate for at least 6 hours, or overnight.
  2. If grilling chicken: heat grill and cook chicken, leaving as much mariande as possible behind; set grilled chicken aside. Roast onions and pineapple for 10 minutes at 425 F.
  3. If roasting, drain chicken and onions and place on a sheet pan with pineapple and roast for 10 to 12 minutes.
  4. Dice chicken, and return sheet pan with onions and pineapple. Broil for 4-5 minutes.
  5. Serve as tacos on corn tortilla, with diced white onion, cilantro, crumbled cotija cheese, and lime wedges. Or, serve as a power bowl with rice, black beans, cotija cheese, pickled red onion or matchstick radishes, cilantro, lime wedge, avocado.