Toasty spicy chicken that is exceptionally delicate and juicy is paired with almost-charred pineapple in this version of chicken al pastor! Serve with fresh cilantro and a white onion.
Ingredients:
- 4 dried guajillo chiles, stemmed and seeded
- 2 tablespoons achiote paste
- 6 large cloves garlic, peeled
- 1 (7 ounce) can chipotle peppers in adobo sauce, drained
- 1 ⅓ cups finely chopped onion, divided
- ⅔ cup orange juice
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 3 pounds skinless, boneless chicken thighs, cut in half
- 8 (12-inch) jumbo wooden skewers
- 1 large fresh pineapple – peeled, cored, and sliced
- 20 (6 inch) corn tortillas
- ¼ cup roughly chopped fresh cilantro
Instructions:
Step:No:01
In a skillet, preheat the heat to medium-high. Add the dried chiles and heat, stirring from time to time, for 3 to 5 minutes, or until roasted and blistered in places. Bring the chilies to a simmer over medium-high heat after adding 1 cup of water to just cover them. Cook, uncovered, for approximately five minutes, or until tender. Make sure to drain well.
Step:No:02
In a blender, combine the chiles, achiote, garlic, chipotles, orange juice, vinegar, oil, cumin, brown sugar, and salt. Process until smooth, which should take about 30 seconds. Set aside half of the marinade, cover, and keep chilled until needed.
Step:No:03
Transfer the leftover marinade to a big, resealable plastic bag or shallow dish, and then add the chicken. Toss to coat evenly. Chill the chicken for at least eight hours or up to twenty-four hours by covering it with plastic wrap.
Step:No:04
Put the wooden skewers in a shallow dish and add an inch of water to cover them. Let the chicken marinate at room temperature.
Step:No:05
Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
Step:No:06
Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
Step:No:07
To ensure that the chicken doesn’t touch the pan’s bottom, place the stacked skewers in the preheated pan, resting the skewer ends on the pan’s edge.
Step:No:08
Bake for thirty minutes in a preheated oven. Turn over skewers and brush with 1/2 cup marinade that was set aside. Bake for a further thirty minutes or until the chicken’s center is no longer pink and the juices flow clear. When placed in the center, an instant-read thermometer should register 160 degrees Fahrenheit (71 degrees Celsius). Preheat the oven to broil; broil for three to five minutes, or until golden and crispy. After flipping, broil for 3 to 5 minutes, or until browned and crispy.
Step:No:09
Meanwhile, turn up the heat to high in a big skillet. Add the tortillas, two at a time, and cook, turning once, for one to two minutes on each side, or until heated through and beginning to brown. Continue with the leftover tortillas.
Take the pineapple and chicken off the skewers, put them on a chopping board, and coarsely slice them.
Top each warmed tortilla with a portion of the leftover onion and cilantro and divide the chicken and pineapple.
Step:No:10
Take the pineapple and chicken off the skewers, put them on a chopping board, and coarsely slice them.
Step:No:10
Top each warmed tortilla with a portion of the leftover onion and cilantro and divide the chicken and pineapple.
See Full Recipes: https://www.allrecipes.com/recipe/8509102/chicken-al-pastor/