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Chicken al Pastor

Chicken al Pastor is a marinade-forward dish that combines citrus, chiles, and spices for flavorful, tender chicken, reminiscent of Mexican street food.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic roughly chopped
  • 1 tablespoon white vinegar
  • 1 tablespoon achiote paste or paprika as substitute
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
For the Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 1 to 1.5 inch pieces
  • 2 tablespoons olive oil for cooking
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Cast iron skillet or heavy-bottomed stainless steel pan
  • Blender or food processor
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Medium mixing bowl
  • Meat thermometer (optional but helpful)
  • Tongs or spatula
  • Shallow dish or zip-top bag for marinating

Method
 

  1. Toast guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side.
  2. Remove stems and seeds from toasted chiles, tear them into rough pieces, cover with 1 cup of hot water, and let sit for 5 minutes.
  3. Drain softened chiles, add to blender with orange juice, lime juice, garlic, vinegar, achiote paste, cumin, oregano, cloves, cayenne, and salt, then blend until completely smooth (about 2 minutes).
  4. Stir in 2 tablespoons of olive oil to the blended marinade and taste.
  5. Place chicken pieces in a shallow dish or zip-top bag, pour marinade over, stir or shake to coat evenly, cover, and refrigerate for at least 30 minutes.
  6. Heat skillet over medium-high heat, add 2 tablespoons olive oil until shimmering.
  7. Add marinated chicken in batches to avoid overcrowding, let sit for 3 to 4 minutes to develop a caramelized crust.
  8. Flip chicken and cook for another 3 to 4 minutes until internal temperature reaches 165°F.
  9. Transfer cooked chicken to a plate, let rest for 5 minutes, garnish with cilantro, and serve with lime wedges.

Notes

Pair with tacos, rice bowls, or serve simply with lime wedges.