S&s Chicken Al Pastor Recipe

Prepare marinade

In a bowl or blender, combine achiote paste, orange juice, lime juice, white vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, brown sugar, kosher salt, black pepper and neutral oil. Blend or whisk until smooth and fully combined. The mixture should be pourable; if too thick, add up to 2 tablespoons water or additional orange juice.

Marinate chicken

Trim excess fat from chicken thighs and place them in a resealable bag or shallow dish. Pour the achiote marinade over the chicken, massaging to coat thoroughly. Refrigerate at least 2 hours, preferably overnight for best flavor penetration (up to 12 hours).

Cook chicken

Remove chicken from fridge 20 minutes before cooking. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the grates or pan. Cook chicken thighs 5-7 minutes per side, until nicely charred at edges and internal temperature reaches 165°F (74°C). For a more al pastor texture, stack cooked thighs and slice thinly against the grain. Alternatively, chop into bite-size pieces.

While chicken marinates, place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar, 1/2 teaspoon kosher salt, bay leaf and peppercorns. Bring to a simmer to dissolve sugar and salt, then remove from heat. Pour hot brine over onions, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes. These will keep up to 2 weeks refrigerated.

Combine diced pineapple, minced habanero (use gloves and remove seeds for less heat), diced red bell pepper, diced red onion, chopped cilantro, lime juice, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Stir to combine and taste; adjust lime and salt as needed. Refrigerate 15–30 minutes to let flavors meld. Keep chilled until serving.

Warm tortillas on a dry skillet or directly over a low flame until soft and slightly charred. Slice or shred the cooked al pastor chicken thinly. Build tacos: place 1–2 ounces chicken (about 1/4 to 1/3 cup) on each tortilla, top with a spoonful of pineapple habanero salsa, a few pickled onion slices, and sprinkle with cilantro and queso fresco if using. Serve immediately with lime wedges for squeezing.

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Salsa and pickled onions stored separately will keep longer (salsa 3–4 days, pickled onions up to 2 weeks). Reheat chicken gently in a skillet with a splash of water or brief microwave bursts to avoid drying out.