Fresh chicken thighs are marinated in a pineapple and spice mix in this Mexican-style Chicken Al Pastor dish, which makes for a juicy and delicious main dish. You can put this protein-packed meal on top of your favorite vegetables or use it as a base for chicken al pastor tacos.
At this point I may as well start operating a Chipotle Mexican Grill out of my house. Many items on our weekly menu are inspired by Chipotle including this chicken al pastor. Honestly, we may be Chipotle’s biggest fans!.
When Chipotle came out with their chicken al pastor I was immediately inspired to re-create my own recipe at home. A certain mix of spices and ingredients is needed for al pastor. I’ll be honest: it took me a while to get it right.
I got stuck a lot on how to infuse the hint of pineapple flavor without the meat getting too mushy. Pineapple contains an enzyme called bromelain that can have this effect on meat. Rumor has it that Chipotle sous-vides a lot of their meat so that’s how they avoid the pineapple breaking down the meat but until I get a formal position at their company, I won’t know for sure.
Instead I decided to allow sweet chunks of pineapple to marinate with the chicken. They’re less likely to break down the meat but still infuse flavor into the chicken. And with a perfect blend of spices I have a feeling this recipe will have mass appeal! Don’t believe me? It’s probably time to test it out…
Pastor chicken, also known as pollo al pastor or chicken al pastor, is a popular Mexican dish made with chicken that is marinated and cooked on a rotating spit. It was inspired by Middle Eastern shawarma but has evolved over time using ingredients and flavors native to Mexico. This guide will explain what pastor chicken is how it originated the key ingredients that give it signature flavor, different cooking methods, how to serve it, and some frequently asked questions about making this tasty dish at home.
The History and Origins of Pastor Chicken
The roots of pastor chicken can be traced back to Lebanese immigrants who brought vertical rotisserie cooking techniques (shawarma) to Mexico in the early 20th century. The cooking method spread to central Mexico especially Puebla where locals experimented with using pork instead of lamb or chicken. By the 1960s, the pork version called tacos al pastor became a quintessential Mexican street food.
The name “al pastor” means “in the shepherd style” in Spanish, referring to the rotisserie spit cooking. Chicken pastor is a leaner variation that has gained popularity more recently. It combines the marinade and overall flavor profile of al pastor pork with the convenience, milder taste, and health benefits of using chicken as the protein.
The Signature Pastor Chicken Flavor Profile
While the protein may differ, the medley of ingredients used to marinate and season pastor chicken provides its signature flavor. The marinade often contains:
- Dried chilies like guajillo, ancho, and chipotle which providefruity, earthy heat
- Spices such as cumin, oregano, and garlic
- Acidic components like pineapple juice, vinegar, and citrus juice which tenderize the meat
- Achiote paste for earthiness, red color, and subtle sweetness
- Onion, pineapple, and other aromatics
This combination of savory, sweet, and spicy is what makes the dish so craveable. The paste permeates the chicken, turning it red and making it tender. A final garnish of fresh pineapple adds sweetness and texture contrast.
Cooking Methods for Pastor Chicken
Pastor chicken is usually cooked on a trompo, which is a tall, vertical spit that turns. The chicken is stacked on top of a pineapple so that its juices can drip down and bast it as it turns over a flame. The outer layer gets nicely charred.
For home cooking, the following methods work well:
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Grilling over direct high heat creates a smoky char while cooking through. Skewer chicken pieces with pineapple chunks.
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A crispy outside is achieved by pan-frying or sautéing in a skillet. Cut chicken into strips before marinating.
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Broiling in the oven under high heat chars the outside. Place chicken on a lightly oiled rack over a foil-lined pan.
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Slow cooking in a crockpot or instant pot tenderizes the meat completely.
There are different cooking times, but chicken is done when the temperature inside reaches 165°F. Allow it to rest before slicing for maximum juiciness.
Serving Suggestions for Chicken Pastor
There are many excellent ways to serve pastor chicken:
- In soft corn tortillas or hard taco shells as classic tacos al pastor with onion, cilantro, and lime
- Chopped over salads or rice bowls with avocado and beans
- Stuffed into quesadillas or burritos along with cheese, peppers, etc.
- On nachos loaded with peppers, salsa, and guacamole
- Mixed into chilaquiles or huevos rancheros for a Mexican-style brunch
Sides like Mexican rice, refried beans, elote (Mexican street corn), and fresh pineapple go well with it too. Adding a squeeze of lime juice and hot sauce or salsa rounds out the taste.
Frequently Asked Questions About Pastor Chicken
How long should I marinate the chicken?
- For best results, marinate for 4-12 hours in the refrigerator to let the flavors permeate deeply. At minimum, marinate for 1-2 hours.
What is the best cut of chicken to use?
- Boneless, skinless chicken thighs work very well. They stay juicier than breasts. You can also use breasts, skewers, or a whole spatchcock chicken.
Can I make it vegetarian/vegan?
- Yes! Substitute seitan, tofu, mushrooms, jackfruit, or cauliflower that has been marinated in the pastor sauce. Adjust cooking times.
How should I store and reheat leftovers?
- Refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through. Add broth or salsa to prevent drying out.
What drinks pair well with it?
- Refreshing Mexican beers, margaritas, horchata, jamaica (hibiscus tea), and other Latin American aguas frescas.
Can I freeze the finished dish?
- You can freeze it for 2-3 months. Thaw in the refrigerator before reheating to serve.
Conclusion
What Is Chicken Al Pastor?
Traditional al pastor, which literally means “shepherd-style” is typically made with pork carved off a vertical spit called a “trompo” (similar to Middle Eastern Shawarma) in a classical spice blend of guallijo chiles and achiote paste. As a Mexican street food it is oftentimes served in tortillas and topped with roasted pineapple and cilantro.
Because achiote paste can be hard to find, my version has chipotles in adobo, which has achiote in it. I prefer to use guallijo chile powder but this recipe can also be made with regular chile powder.
- Chicken thighs that don’t have any bones or skin on them; you could also use cut chicken breast or a different protein (see note below).
- pineapple chunks—pineapple is usually used as the fruit in chicken al pastor, but I’ve seen it made with oranges instead if you want to try something different!
- Cilantro – for garnish. You could omit if you don’t like cilantro.
- Adobo sauce from a can—you’ll use both the liquid and the chipotles inside the can. There is Mexican and Latin American food in most grocery stores where you can find this.
- Maybe olive oil or an oil that is more neutral, like avocado oil
- Fresh garlic cloves – simply peel. No need to chop as you’ll be blending them.
- Apple cider vinegar – white vinegar will also work.
- Honey – for sweetness. If that’s all you have on hand, you can use maple syrup instead.
- Lime juice – Ideally use fresh lime juice.
- You can buy guajillo chili powder online or at some grocery stores. If not use regular chili powder instead.
- Ground cumin – most al pastor spice blends contain cumin.
- You can use dried oregano instead, or double the amount of fresh oregano.
- Salt and pepper. If you’re watching your sodium levels, feel free to cut back on the salt.
Why Make This Chicken Al Pastor Recipe?
- So Easy! Just mix, let it sit, and cook! This al pastor sauce could really be used to marinate anything.
- Packed-full of flavor – this recipe doesn’t skimp on flavor. This al pastor chicken is sweet and spicy, and it will make you want more. It was based on a traditional Mexican dish.
- Great source of protein for any dish. Chicken al pastor tacos may be the traditional use, but I promise you that this al pastor chicken can be added to any dish. I really like salads and burrito bowls, but there are more ideas below. This is more than your Taco Tuesday recipe!.
