Instead of making this Al Pastor recipe with pork - which is the traditional choice - we’ll be using more accessible, boneless skinless chicken thighs instead! It creates deliciously juicy chicken with that coveted char. The Al Pastor is sliced off the spit into thin slices accompanied by chunks of pineapple. The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy. If you aren’t familiar with Al Pastor, let me introduce you! What is Al Pastor? Al Pastor (meaning “shepherd style” in Spanish), is a popular pork dish in Central America in which pork is marinated in pineapple, chilies, achiote paste, cumin, and oregano then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices. Serve the Chicken Al Pastor plain with a side of rice and veggies, in taco bowls, salad, nachos, or as a personal favorite Ada Haba Pina California Burrito (burrito with Al Pastor, pineapple, French fries, sour cream, guacamole, cheese).
SIMPLE AL PASTOR RECIPE FREE
You will love how juicy the chicken remains! You don’t have to make tacos.While Tacos Al Pastor is the most popular, feel free to make whatever you’d like. You can cook the Chicken Al Pastor ahead of time then divide the ingredients between containers for meal prep. Let everyone assemble their own tacos, burritos, etc. which makes entertaining a breeze. You can prep everything ahead of time then just fire up the grill as guests chat it up. Blend the marinade ingredients together, marinate, skewer, cook and eat! It’s great for prep ahead meals or entertaining. There are just two ingredients, the guajillo chili peppers and achiote, that you may need to source, but once you have the ingredients, this recipe is super simple to make with restaurant quality results.
Best of all, my skewer method is so easy and fool proof whether cooking in the oven or on the grill.
As such, I can honestly say this is arguably one of the best Al Pastor recipes out there and will give your favorite restaurant a run for their money! It’s the juicy char.The combination of bold, smoky, tangy, juicy, chili chicken with crispy charred bits, with caramelized pineapple cannot be beat. Any leftover adobo can be used to marinate chicken, pork and vegetables throughout the week, or kept frozen for up to three months.It’s as tantalizing as your favorite restaurant! You could say I’m an Al Pastor connoisseur and order it every chance I get. Enjoy these DIY tacos with your favorite salsa or hot sauce, and don’t skip the lime wedges they provide the acid. Then, on taco day, just grill the fish to serve, complete with grilled corn, a cooler of lagers and the best corn tortillas you can find - the kinds that slacken and steam over the fire. You can make the adobo and pineapple pico de gallo a day ahead, and even marinate the fish the night before. This knockout adobo, redolent of raisins and raked with warm spices, is a labor of love for the people you love, so lean into the process. In place of the more common pork are grilled, buttery whitefish fillets stained with brick-red chile sauce. Grilling the pineapple gets you close to the charred flavor of al pastor, “in the style of a shepherd,” without the traditional rotating vertical spit, a method of barbecuing lamb that Lebanese immigrants brought to Mexico in the late 19th century. A chief contender for dinner party raving, these savory-sweet tacos de pescado al pastor, from the chef Luis Herrera of Ensenada restaurant in Brooklyn, are impressive parcels of celebration.
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