Go Back
–+ servings
chicken al pastor burrito bowl with chicken thighs and toppings.

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinate chicken 5 hours
Total Time 5 hours 40 minutes
Course Main Course
Servings 4 servings
Calories 1643 kcal

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)

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.
    pickled red onions, black beans, rice

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!