Traditional Al Pastor is made of pork and is cooking on a spinning roast pit. This chicken al pastor is an easier way to get those same great flavors.
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Pollo Al Pastor
8 Lbs. Boneless Skinless Chicken Thighs
2 Oranges, zested and juiced
2 Limes, zested and juiced
10 Guajillo Chiles
3 Morita Chiles
Kosher Salt
6-8 Cloves of Garlic
1 Tsp. Onion Powder
1 Tsp. Freshly Ground Black Pepper
1/4 Cup Achiote Paste
Tortillas for serving
Place the guajillo chilies, Morita chilies, in a medium pot and cover with 1 1/2 cups of water. Cover bring to a boil and remove from heat. Let them cool completely in the liquid for 30 minutes.
Transfer chilies and liquid to a blender. Add in the orange zest and juice, achiote paste, onion powder, garlic cloves, and 3 Tbsp. salt, blend until smooth. Reserve 1 cup of the sauce and pour the remaining sauce over the chicken in a large bowl. Cover and allow to marinade for 1-2 hours.
Pre-heat your grill or grill pan for medium high heat. Make sure the grates are cleaned and brush with oil.
Grill your chicken thighs for for 8-10 minutes on each side. Baste with reserved 1 cup of sauce for an additional 2-3 minutes per side. Remove from heat once the internal temperature reaches 165 degrees Fahrenheit and allow to rest for 2-5 minutes.
You can serve as is or chop up the chicken thighs and serve as tacos.
If you happen to leave them whole serve with Mexican rice, beans, along the habanero salsa.
Pineapple Habanero Pico Salsa
2 Cups Fresh Pineapple, diced
1 Habanero Chile, seeded and finely chopped
1 Cup Cilantro, finely chopped
1/2 Red Onion, finely chopped
2 Limes, juiced
Kosher Salt
Mix together the pineapple, habanero, cilantro, red onion, lime juice, 1 tsp. of salt. Cover and chill until ready to use.
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