Chipotle Mexican Grill Chicken Al Pastor
Chipotle’s Chicken al Pastor replaces the traditional pork with chicken thighs for a lighter take on the classic shepherd-style dish. The chicken marinates in chipotles in adobo, achiote paste, morita chipotle pepper, pineapple juice, and lime juice, then sears in a hot cast-iron pan until charred and juicy. Achiote paste and ground morita pepper are what give this version its distinctive reddish color and layered smoky depth. Both are available at larger supermarkets and online, and the dish comes together quickly once the marinade does its work.
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Al pastor, which translates to “shepherd style,” is traditionally made with pork marinated in dried chiles and spices and cooked on a vertical spit called a trompo. Chipotle’s version uses chicken thighs instead of pork, producing a lighter protein that still carries the bold, chile-forward marinade. In place of a vertical spit, a very hot cast-iron pan creates the char on the outside of the meat that defines the dish.
The marinade is where this recipe gets its character. It combines two sources of smoky chipotle flavor (chipotles in adobo sauce and ground morita chipotle pepper) alongside earthy achiote paste, cumin, Mexican oregano, and the acidity of both pineapple juice and lime juice. The result is a marinade with multiple distinct layers rather than a single dominant note.
What makes the Chicken al Pastor so unique?
Chicken al Pastor? It may sound a little unusual at first, since traditionally pork is the meat you’ll find in shepherd-style dishes, but using chicken creates a lighter version that is every bit as flavorful. Chipotle Chicken al Pastor combines smoky peppers, earthy spices, sweet pineapple, and bright lime with chicken thighs to create layers of bold yet balanced flavor in every bite.
Don’t be put off by some of the more unique ingredients in the recipe. Items like achiote and morita peppers are available at many larger supermarkets and are easy to find online. Once you taste the finished dish, an extra trip to the supermarket to find the Chipotle Chicken al Pastor ingredients will seem like a minor inconvenience for such a wonderful dish.
What makes this copycat recipe different from others you see online
Most chicken al pastor recipes swap achiote for paprika because it’s easier to find, use only one source of chipotle smokiness, and skip the 24-hour marinating warning entirely. This recipe uses achiote paste because it’s what gives Chipotle’s chicken its reddish color and earthy base note that paprika can’t replicate.
It also layers in ground morita chipotle pepper alongside the chipotles in adobo, giving the marinade two distinct levels of smokiness instead of one. And it flags the pineapple juice time limit: the enzymes that tenderize the chicken will start breaking down the chicken’s texture after 24 hours, so 8 hours is the target.
Those three details are what separate a marinade that tastes like the restaurant from one that just tastes like smoky chicken.
Ingredients and their roles in this recipe
To recreate the Chicken al Pastor Chipotle taste at home, you’ll need:
- Chipotle peppers in adobo sauce – adds smoky heat and a slight tang to the marinade.
- Achiote paste (or ground annatto/achiote powder) – a signature flavor component of al pastor. It gives the chicken its reddish-brown color and unique earthy taste.
- Ground Morita chipotle pepper – creates another layer of smoky heat, increasing the complexity of the chicken.
- Fresh pineapple juice – adds natural sweetness and acidity as well as tenderizing the chicken.
- Garlic – minced – lends an aromatic backbone that helps balance the peppers’ spice and the pineapple juice’s sweetness.
- Cumin powder – gives the marinade a dark, earthy taste, creating another layer of flavor.
- Dried oregano (Mexican oregano preferred) – has a herbaceous taste, and Mexican varieties include a touch of citrus that heightens the spice.
- Ground black pepper – adds a gentle warmth to the marinade without contributing heat.
- Kosher salt – enhances the taste of the other ingredients in the marinade.
- Neutral oil (like avocado or vegetable) – helps to ensure the marinade is evenly distributed and protects the chicken from drying out while marinating.
- Fresh lime juice – contributes a bright acidity that helps balance the sweetness and some of the smokiness.
- Boneless, skinless chicken thighs – Chicken thighs stay juicier and more flavorful than chicken breasts, and still have a mild enough flavor to let the marinade be what people taste.
Ingredient notes
Achiote paste and ground morita chipotle pepper are available in the Latin foods aisle of most larger supermarkets and are easy to order online. Both keep well in a sealed container.
If you can only find achiote powder rather than paste, it works as a substitute. The flavor is similar, though the paste tends to integrate more smoothly into a blended marinade.
Do not marinate the chicken for longer than 24 hours. Pineapple juice contains enzymes that, if left on too long, will break down the chicken’s texture, making it mushy.
How to prepare Chicken al Pastor at home
To prepare the marinade:
- Combine all the marinade ingredients in a blender.
- Pulse the marinade a few times to break everything up. Scrape down the sides of the blender jar and then puree until smooth.
To marinade the chicken
- Coat the chicken thighs with the marinade.
- Arrange the chicken in a container and cover. Chill the chicken for a minimum of two hours (ideally for around 8 hours, but not longer than 24 hours)
To cook and finish the Chicken al Pastor Chipotle style:
- Remove the marinated chicken from the fridge, scrape off any excess marinade, and let it rest on the counter for about 20 minutes before cooking to let it warm up.
- Heat a cast-iron or heavy-bottom pan over medium-high heat.
- When the pan begins to smoke, add the chicken thighs.
- Cook the first side for about 6 minutes, then flip the chicken. Cook the other side for five more minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the pan and let the chicken rest for about five minutes.
To finish the Chipotle Chicken al Pastor:
- Chop the rested chicken into bite-sized pieces.
- Plate the chicken, sprinkle with fresh lime juice and chopped fresh cilantro.
What to serve with this Chipotle copycat recipe
It’s tough to think of any Tex-Mex or Southwestern meal that couldn’t be improved with a big bowl of Chicken al Pastor. The smoky
Chipotle’s Cilantro-Lime Rice – This is such a simple recipe, but one taste, and you’ll never want to eat plain white rice again. The extra-fluffy rice is cooked in water spiked with fresh lime juice for a slightly citrusy flavor. Then the rice is tossed with shredded cilantro for extra flavor and fragrance. Use as a base or in a burrito filling.
Chipotle Mexican Grill’s Signature Margarita – Have you always wanted to try Chipotle’s Signature Margarita, but your local spot doesn’t serve it? Now you can make this tangy, iced cold cocktail any time you want. The blend of fresh citrus juices and sweet agave nectar brings out the best in the tequila.
Pappasito’s Cantina Frijoles a la Charra – Skip the standard refried beans and make something special with this cowboy beans recipe. The combination of hearty pinto beans, smoky bacon, and veggies in a seasoned tomato sauce may be the ultimate South-of-the-border comfort food.
Storing and Reheating Instructions
- Refrigerator Storage: Let the chicken cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating Method: Reheat in a covered skillet over medium heat for about 5 minutes, stirring occasionally. If the chicken looks dry, add a splash of pineapple juice or chicken stock to restore moisture. To microwave, place the chicken in a microwave-safe bowl, cover with a paper towel, and heat on high in 30-second intervals, stirring between each, until warmed through.
- Freezer Storage: Portion the cooled chicken into freezer bags, seal well, and freeze flat on a baking sheet. The chicken keeps for up to 1 month in the freezer. Thaw overnight in the refrigerator before reheating.
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Chipotle Chicken Al Pastor
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 chipotles in adobo sauce plus 1 tablespoon of the adobo sauce from the can
- 1 tablespoon achiote paste or 2 tsp ground annatto/achiote powder
- 2 teaspoons ground morita chipotle pepper
- ½ cup fresh pineapple juice
- 3 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano Mexican oregano preferred
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons neutral oil avocado or vegetable
- 2 tablespoons lime juice
To Finish
- 2 tablespoons fresh squeezed lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Add chipotles in adobo (plus the tablespoon of sauce), morita chipotle, achiote paste, pineapple juice, garlic, cumin, oregano, salt, pepper, oil, and lime juice to a blender. Blend until smooth.
- Coat chicken thighs fully in the marinade. Cover and refrigerate at least 2 hours, preferably overnight. (Pineapple enzymes begin tenderizing after 8 hours, so don’t exceed 24 hours.)
- Remove chicken from fridge 20 minutes before cooking to allow it to come to room temperature.
- Heat a cast-iron or heavy skillet over medium-high heat until just smoking. Add chicken thighs without overcrowding. Cook 5–6 minutes per side until deeply browned and internal temp reaches 165°F.
- Let it rest on a cutting board for 5 minutes. Then chop into irregular, chunky pieces – not uniform dice.
- Squeeze fresh lime over the chopped chicken and scatter hand-chopped cilantro on top immediately before serving. Do not add the cilantro during cooking.
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