Easy Chicken Al Pastor
Ingredients
The marinade
-
6
chipotle chiles in adobo
-
8
garlic cloves
-
¼
cup
apple cider vinegar
-
2
Tbsp.
ground coriander
-
1
Tbsp.
ground cumin
-
1
Tbsp.
kosher salt
-
1
Tbsp.
sugar
-
2
tsp.
dried oregano
-
¼
cup
vegetable oil
The chicken and pineapple
-
6
skinless, boneless chicken thighs (about 2 lb.)
-
1
lb.
pineapple chunks or spears (about 3 cups)
For serving
-
thinly sliced white onion
-
cilantro leaves with tender stems
-
flaky sea salt
-
warmed corn tortillas
-
lime wedges
Instructions
- Blend the chipotle chiles, garlic, apple cider vinegar, ground coriander, ground cumin, kosher salt, sugar, dried oregano, and vegetable oil until smooth.
- Transfer the marinade to a bowl, add the chicken thighs, and coat well. Let it marinate for at least 15 minutes or up to 12 hours in the fridge.
- Preheat the broiler and prepare a baking sheet with a wire rack. Arrange the marinated chicken and pineapple on the rack and broil for 12–15 minutes until cooked through.
- Let the chicken rest for 5 minutes, then slice it and serve with pineapple, onion, cilantro, sea salt, corn tortillas, and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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