bonappetit5.0
Easy Chicken Al Pastor
Fast-cooking chicken thighs and convenient canned chipotle chiles satisfyingly recreate a Mexican street food classic in this take on al pastor.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Process 6 chipotle chiles in adobo, 8 garlic cloves, ¼ cup apple cider vinegar, 2 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. sugar, 2 tsp. dried oregano, and ¼ cup vegetable oil in a small blender or food processor until smooth. (Alternatively, you can grind with a mortar and pestle until smooth.)
chipotle chiles in adobo6. ground coriander2 Tbsp. ground cumin1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. sugar1 Tbsp. dried oregano2 tsp
2
Pour marinade into a medium bowl and add 6 skinless, boneless chicken thighs (about 2 lb.), turning to coat. Let sit at room temperature at least ⏱️ 15 minutes or cover and refrigerate up to ⏱️ 12 hours.
3
Heat broiler. Line a large rimmed baking sheet with foil; set a wire rack inside. Lightly coat rack with oil. Remove chicken from marinade, letting excess drip back into bowl, and place on rack, spacing evenly apart; discard marinade. Arrange 1 lb. pineapple chunks or spears (about 3 cups) around chicken. Broil until chicken and pineapple are deeply blistered in spots and chicken is cooked through, 12–⏱️ 15 minutes. Let rest ⏱️ 5 minutes.
. pineapple chunks or spears (about 3 cups)1 lb
4
Transfer chicken to a cutting board and slice crosswise ¼" thick. Arrange on a platter, then tuck pineapple around chicken. Top with thinly sliced white onion and cilantro leaves with tender stems; sprinkle with a generous pinch of flaky sea salt. Serve with warmed corn tortillas and lime wedges.
Thinly sliced white onion, cilantro leaves with tender stems, flaky sea salt, warmed corn tortillas, and lime wedges (for serving)
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