Lebanese immigrants brought vertical spit-roasting to 1930s Mexico City, swapping lamb for pork—al pastor's achiote marinade mimics shawarma's original red hue.
Chicken Al Pastor
Get ready to elevate your taco nights with our mouthwatering Chicken Al Pastor! This dish features tender, marinated chicken infused with zesty pineapple and a blend of bold spices, creating a flavor explosion in every bite. Perfect for meal prep, simply stash some in the freezer and you've got an easy, delicious meal ready whenever the taco cravings strike!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
The Story
This dish is Lebanon's gift to Mexico City, born when Lebanese immigrants brought vertical spit-roasted shawarma to Puebla in the early 1900s—locals swapped lamb for pork, added pineapple and achiote, and christened it al pastor, meaning 'shepherd style,' proving the Ottoman Empire's culinary fingerprints reach further than anyone at a Yucatan taco stand would ever guess.
Regional Twist
In Trompo-obsessed Mexico City proper, street vendors skip the oven entirely, stacking the chipotle-marinated chicken onto an actual vertical trompo spit beside a whole pineapple, shaving it tableside with a blade sharp enough to worry a health inspector.
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- ~80g chipotle peppers in adobo, peppers only (2.82 oz)
- 9 cloves garlic
- 1½ medium onions, thinly sliced
- 1½ cups orange juice (360 ml)
🥩Meat & Seafood(1)
- 2kg boneless skinless chicken thighs (4.4 lbs)
🫙Pantry Staples(1)
- 6 tbsp brown sugar (90 ml)
🧂Spices & Seasonings(3)
- 1 tbsp cumin (15 ml)
- 1 tbsp oregano (15 ml)
- 1½ tbsp salt (22.5 ml)
🍯Sauces & Condiments(1)
- 3 tbsp apple cider vinegar (45 ml)
📦Other(2)
- 45g achiote paste (1.59 oz)
- 3 tbsp ancho chile powder (45 ml)
Nutrition (per serving)
Calories
561
Protein
54g
Carbs
23g
Fat
29g
👨🍳 Instructions
- 1
Add everything except the chicken and onion to a blender and blend until smooth.
- 2
Clean and dry the chicken, then divide between 4 freezer-safe bags (2 servings each).
- 3
Divide the sliced onion between the bags, pour over the marinade and mix well.
- 4
Marinate in the fridge for at least 6 hours or up to 2 days before freezing flat or cooking. Keep frozen for up to 3–4 months.
- 5
Thaw in the fridge. Spread the chicken and onions onto a lined sheet pan and add ¾ cup chopped pineapple per 2-serving bag. Toss the pineapple with enough of the remaining marinade to coat.
- 6
Bake at 425°F on the centre rack for 15 minutes, draining excess liquid from the pan as needed.
- 7
Remove the chicken, chop into bite-sized pieces, return to the pan and broil for 4–5 minutes until browned and slightly crisp.
💡 Pro Tips
- ✓Pat chicken thighs completely dry with paper towels before marinating because surface moisture dilutes the marinade concentration by up to 15%, reducing flavor penetration and extending marination time by 2-3 hours.technique15% concentration reduction
- ✓Marinate for exactly 18-24 hours (not just 6 hours) because the acid from orange juice and vinegar needs time to partially denature surface proteins; this allows enzymatic breakdown and deeper spice penetration into the 2-3mm outer layer of thigh meat.timing18-24 hours for optimal protein denaturation
- ✓Drain the pan after the initial 15-minute bake at 425°F because rendered chicken fat and marinade liquid will steam rather than roast the meat; removing 60-70% of accumulated liquid redirects heat to direct contact browning during broiling.technique60-70% liquid removal
- ✓Toss pineapple chunks (not juice) with marinade because fresh pineapple's bromelain enzyme becomes deactivated above 140°F; adding it during baking prevents enzymatic tenderization, while coating with reserved marinade ensures caramelization at 425°F without enzymatic breakdown.ingredientBromelain deactivates above 140°F
- ✓Position the pan on the center rack during baking and move to the highest oven position for broiling because this ensures even heat from above during browning; if broiling from bottom position, surface temperature will only reach 280°F instead of the required 350°F+ for Maillard browning.equipment350°F+ required for Maillard reaction
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Lebanese immigrants brought vertical spit-roasting to 1930s Mexico City, swapping lamb for pork—al pastor's achiote marinade mimics shawarma's original red hue.
Chicken Al Pastor
Get ready to elevate your taco nights with our mouthwatering Chicken Al Pastor! This dish features tender, marinated chicken infused with zesty pineapple and a blend of bold spices, creating a flavor explosion in every bite. Perfect for meal prep, simply stash some in the freezer and you've got an easy, delicious meal ready whenever the taco cravings strike!
The Story
This dish is Lebanon's gift to Mexico City, born when Lebanese immigrants brought vertical spit-roasted shawarma to Puebla in the early 1900s—locals swapped lamb for pork, added pineapple and achiote, and christened it al pastor, meaning 'shepherd style,' proving the Ottoman Empire's culinary fingerprints reach further than anyone at a Yucatan taco stand would ever guess.
Regional Twist
In Trompo-obsessed Mexico City proper, street vendors skip the oven entirely, stacking the chipotle-marinated chicken onto an actual vertical trompo spit beside a whole pineapple, shaving it tableside with a blade sharp enough to worry a health inspector.
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- ~80g chipotle peppers in adobo, peppers only (2.82 oz)
- 9 cloves garlic
- 1½ medium onions, thinly sliced
- 1½ cups orange juice (360 ml)
🥩Meat & Seafood(1)
- 2kg boneless skinless chicken thighs (4.4 lbs)
🫙Pantry Staples(1)
- 6 tbsp brown sugar (90 ml)
🧂Spices & Seasonings(3)
- 1 tbsp cumin (15 ml)
- 1 tbsp oregano (15 ml)
- 1½ tbsp salt (22.5 ml)
🍯Sauces & Condiments(1)
- 3 tbsp apple cider vinegar (45 ml)
📦Other(2)
- 45g achiote paste (1.59 oz)
- 3 tbsp ancho chile powder (45 ml)
Nutrition (per serving)
Calories
561
Protein
54g
Carbs
23g
Fat
29g
👨🍳 Instructions
- 1
Add everything except the chicken and onion to a blender and blend until smooth.
- 2
Clean and dry the chicken, then divide between 4 freezer-safe bags (2 servings each).
- 3
Divide the sliced onion between the bags, pour over the marinade and mix well.
- 4
Marinate in the fridge for at least 6 hours or up to 2 days before freezing flat or cooking. Keep frozen for up to 3–4 months.
- 5
Thaw in the fridge. Spread the chicken and onions onto a lined sheet pan and add ¾ cup chopped pineapple per 2-serving bag. Toss the pineapple with enough of the remaining marinade to coat.
- 6
Bake at 425°F on the centre rack for 15 minutes, draining excess liquid from the pan as needed.
- 7
Remove the chicken, chop into bite-sized pieces, return to the pan and broil for 4–5 minutes until browned and slightly crisp.
💡 Pro Tips
- ✓Pat chicken thighs completely dry with paper towels before marinating because surface moisture dilutes the marinade concentration by up to 15%, reducing flavor penetration and extending marination time by 2-3 hours.technique15% concentration reduction
- ✓Marinate for exactly 18-24 hours (not just 6 hours) because the acid from orange juice and vinegar needs time to partially denature surface proteins; this allows enzymatic breakdown and deeper spice penetration into the 2-3mm outer layer of thigh meat.timing18-24 hours for optimal protein denaturation
- ✓Drain the pan after the initial 15-minute bake at 425°F because rendered chicken fat and marinade liquid will steam rather than roast the meat; removing 60-70% of accumulated liquid redirects heat to direct contact browning during broiling.technique60-70% liquid removal
- ✓Toss pineapple chunks (not juice) with marinade because fresh pineapple's bromelain enzyme becomes deactivated above 140°F; adding it during baking prevents enzymatic tenderization, while coating with reserved marinade ensures caramelization at 425°F without enzymatic breakdown.ingredientBromelain deactivates above 140°F
- ✓Position the pan on the center rack during baking and move to the highest oven position for broiling because this ensures even heat from above during browning; if broiling from bottom position, surface temperature will only reach 280°F instead of the required 350°F+ for Maillard browning.equipment350°F+ required for Maillard reaction