Al Pastor Chicken Recipe

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place in a bowl or resealable bag. Pour the al pastor sauce over the thighs and add vegetable oil, kosher salt, and black pepper. Massage to coat thoroughly. Marinate in the refrigerator for at least 1 hour and up to 8 hours (overnight for more flavor).

Cook chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Remove chicken from marinade, letting excess drip off. Grill chicken thighs 5–7 minutes per side, until an internal temperature of 165°F (74°C) is reached and edges are charred. Alternatively, roast on a sheet pan at 425°F (220°C) for 18–22 minutes, flipping once. Let rest 5 minutes, then thinly slice or chop into taco-size pieces.

While chicken marinates or cooks, cut the fresh pineapple into 1/2-inch rings or 1/2-inch dice if using fresh rounds. Toss pineapple with brown sugar and lime juice. Grill on medium-high heat 2–3 minutes per side until caramelized and slightly charred. If using a pan, cook in a hot skillet for the same time. Remove and roughly chop into small pieces for topping.

Preheat broiler or a dry skillet. Place tomatillos on a sheet pan and broil or roast, turning occasionally, until blistered and softened, about 6–8 minutes. Alternatively, char them in a hot skillet for 6–8 minutes.

Let tomatillos cool slightly, then transfer to a food processor or blender. Add the ripe avocado, cilantro leaves, seeded jalapeño, lime juice, and sea salt. Pulse until you reach a slightly chunky but well-combined salsa. Taste and adjust seasoning with more salt or lime juice as needed. Keep chilled until ready to serve.

Warm the corn tortillas directly over a gas flame, on a hot dry skillet, or wrapped in foil in a low oven for 5–8 minutes until pliable and slightly charred. Keep wrapped in a towel to stay warm.

To assemble each taco: place 2 tablespoons of sliced al pastor chicken on a warm tortilla, top with 1 tablespoon grilled pineapple, 1 tablespoon tomatillo-avocado salsa, a sprinkle of diced onion (about 1 teaspoon), a pinch of chopped cilantro, and 1 tablespoon crumbled queso fresco. Serve with a lime wedge on the side.

Serve immediately while chicken and tortillas are hot. Leftover components (chicken, salsa, pineapple) keep refrigerated in separate airtight containers for up to 3 days.