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Lime, pineapple, chipotle, adobo, and anchiote pepper chicken served with tortillas.
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Chipotle Chicken Al Pastor

Chicken thighs marinated in achiote paste, chipotles in adobo, morita pepper, and pineapple juice, then seared until charred.
Course Main Course
Cuisine Mexican
Diet Halal, Kosher
Keyword Chicken, Grilled, marinated, Spicy, sweet
Prep Time 15 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 199kcal
Author Stephanie Manley

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.

Recipe Tips

Chef's Notes

Get the pan very hot. The char on al pastor is part of what makes it taste like the restaurant. A pan that isn't hot enough will steam the chicken rather than sear it, and the characteristic caramelized crust won't form. Wait until you see the first wisps of smoke before adding the chicken.
Rest before chopping. Cutting the chicken immediately after it comes off the heat allows juices to run out. The 5-minute rest lets the juices redistribute so the final dish stays moist.
Marinade timing matters. Two hours is the floor; eight hours is the sweet spot. The pineapple enzymes that help tenderize the chicken also begin to degrade the texture at extended times, so don't push past 24 hours or the chicken can become soft and mushy

Nutrition

Calories: 199kcal | Carbohydrates: 6g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 501mg | Potassium: 350mg | Fiber: 1g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg
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