I love making this Chicken Al Pastor when we want a dinner that feels like takeout but is surprisingly easy to make at home. The marinade does most of the work, so once the chicken is in the oven, dinner comes together with very little effort.
I usually make a double batch because the leftovers are perfect for tacos, burrito bowls, quesadillas, salads, and even nachos throughout the week. It's one of those recipes that somehow tastes even better the next day.
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🛒Key Ingredient Tips
- Chicken thighs – I always use boneless, skinless chicken thighs because they stay juicy and develop those delicious crispy edges under the broiler. Chicken breasts work too, but they're a little easier to overcook.
- Chipotle peppers in adobo – These are what give the chicken its smoky, slightly spicy flavor. If you're sensitive to heat, simply use fewer peppers while keeping a little of the adobo sauce for flavor.
- Orange juice – Fresh orange juice adds sweetness while helping tenderize the chicken. It balances the smoky chipotle beautifully.
- Pineapple – I usually use canned pineapple because it's quick and always sweet. Roasting it alongside the chicken caramelizes the edges and makes it even more delicious.
- Achiote paste – This is one ingredient I wouldn't skip if possible. It gives Chicken Al Pastor its signature earthy flavor and beautiful reddish color.
- Spices – Cumin, oregano, ancho chili powder, salt, and black pepper are simple pantry ingredients that build plenty of flavor without making the recipe complicated.
🥘 How To Make Al Pastor Chicken
- Blend the marinade – Add all of the marinade ingredients to a blender and blend until completely smooth.
- Marinate the chicken – Place the chicken thighs and sliced onion in a large bowl or zip-top bag. Pour the marinade over the top and toss until everything is well coated. Cover and refrigerate for at least 5 hours, but I almost always leave it overnight because the flavor is even better.
- Bake – Preheat the oven to 425°F. Spread the marinated chicken, onions, and pineapple onto a large baking sheet in a single layer. Bake for about 15 minutes, or until the chicken is almost cooked through.
- Chop the chicken – Transfer the chicken to a cutting board and chop it into bite-sized pieces. Return it to the baking sheet.
- Broil – Place the pan under the broiler for 4–5 minutes, turning once if needed, until the edges are lightly caramelized and slightly crispy. This is my favorite part because it gives the chicken that classic restaurant-style finish.
- Serve – Pile the chicken into warm tortillas, burrito bowls, salads, quesadillas, or nachos with your favorite toppings.
📋Rita's Best Tips
- Marinate overnight if you can – I've found the flavor gets even better after a full night in the fridge.
- Don't skip the broiler – Those few extra minutes create the slightly crispy, caramelized edges that make Chicken Al Pastor so good.
- Use chicken thighs – They stay much juicier than chicken breasts and are much more forgiving.
- Double the batch – I almost always do because the leftovers are fantastic for tacos, burrito bowls, quesadillas, nachos, and salads all week.
- Adjust the heat – Start with fewer chipotle peppers if you're unsure. You can always add more next time.
- Warm your tortillas – It only takes a minute, but it makes every taco taste so much better.
Storing Leftovers
- 🍱To Store. Store leftover Chicken Al Pastor in an airtight container in the refrigerator for up to 4 days. I actually think the flavors become even better overnight.
- 🥶Freezing. Freeze cooled chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat. Warm gently in a skillet over medium heat or in a 350°F oven until heated through. I prefer reheating it in a skillet because the edges crisp up again.
- To Make Ahead. The chicken can marinate for up to 24 hours, making this one of my favorite prep-ahead dinners.
What To Serve With Chicken Al Pastor
FAQ
Can I use chicken breasts instead?
Yes, but I recommend thighs because they stay juicier and develop better caramelization.
Is Chicken Al Pastor spicy?
Not very. It has a gentle smoky heat that most people find very manageable. Simply reduce the chipotle peppers if you prefer a milder version.
Can I grill the chicken instead?
Absolutely! Grill the marinated chicken first, then chop it and give it a quick finish over high heat for those crispy edges.
What can I make with leftovers?
Leftover Chicken Al Pastor is perfect for tacos, burrito bowls, quesadillas, nachos, salads, sandwiches, and even breakfast burritos.
📖Recipe
Chipotle Chicken Al Pastor Recipe
Create this quick and delicious Chipotle copycat Chicken Al Pastor for an easy make ahead dinner. Marinate chicken thighs in a zesty, earthy, and slightly spicy blend - perfect for burrito bowls, tacos, quesadillas, burritos, and beyond.
Ingredients
For Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- ½ yellow onion, thinly sliced
- 2 cups finely diced pineapple, fresh or canned
For Al Pastor Marinade
- 3 cloves garlic
- 3 chipotle peppers, from a can packed in adobo sauce
- ½ cup orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar, or honey, or agave
- 1 tablespoon achiote paste
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt
For Serving (optional)
- pickled red onions
- black beans
- rice
- radish
- avocado
- lime
Instructions
- Prepare the al pastor marinade and marinate the chicken. Combine all the marinade ingredients in a blender and blend until smooth.3 cloves garlic, 3 chipotle peppers, ½ cup orange juice, 1 tablespoon apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon achiote paste, 1 tablespoon ancho chili powder, 1 teaspoon dried oregano, 1 ½ teaspoons kosher salt, 1 teaspoon ground cumin
- Place the chicken thighs and thinly sliced yellow onion in a large bowl. Pour the al pastor marinade over them and toss well to coat. Cover the bowl and marinate in the refrigerator for at least 5 hours or overnight (preferred).½ yellow onion, 1 ½ pounds boneless
- Preheat the oven to 425 degrees F, positioning the rack in the center. Line a large rimmed baking sheet with foil for easy cleanup if desired.
- Bake the chicken. Transfer the marinated chicken and onions to the prepared baking sheet. Add the diced pineapple to the baking sheet and toss everything together, ensuring the pineapple is coated with the marinade. Bake for 15 minutes until the chicken is almost cooked through. Remove the chicken from the oven to chop and preheat the broiler.2 cups finely diced pineapple
- Dice the chicken. Carefully chop the partially cooked chicken into bite-sized pieces on a cutting board. Return the chopped chicken to the baking sheet.
- Broil crispy chicken al pastor. Place the baking sheet under the broiler and broil for 4-5 minutes, turning the pan halfway through, until the al pastor chicken is browned and slightly crisp.
- Serve! Serve the al pastor in tortillas for tacos or in a bowl with rice, pickled red onions and beans for burrito bowls.
Notes
- You can use boneless, skinless chicken breasts instead of thighs. Just ensure they are pounded flat or butterflied for even cooking. If using breasts, you can skip the broiling step to avoid drying them out.
- Nutritional information is provided excluding toppings.
- Leftover chicken al pastor can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 1643kcalCarbohydrates: 112gProtein: 137gFat: 73gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gCholesterol: 401mgSodium: 4102mgPotassium: 3448mgFiber: 15gSugar: 79gVitamin A: 2871IUVitamin C: 229mgCalcium: 211mgIron: 19mg
Tried this recipe?Let us know how it was!
Craving more Mexican dinners? Try blackened fish tacos, taco salad, or taco pasta. You'll also enjoy this Chipotle Chicken Pasta.
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Rita
these al pastor chicken thighs roasted in oven are delicious to serve in burrito bowls, wraps, tacos or just simply with rice!