If you love traditional al pastor but don't have a vertical spit at home, this recipe is the next best thing. Smoky chicken thighs are marinated in a bold blend of chipotles in adobo, fresh cilantro, garlic, lime, jalapeño, and fajita seasoning, then stacked onto a pineapple and roasted until juicy and caramelized.
The result is tender, flavorful chicken with just the right amount of heat and sweetness—perfect for street tacos on a summer evening.
Ingredients
For the Chicken
- 6-10 boneless, skinless chicken thighs
- 1 whole pineapple
Al Pastor Marinade
- 1 (7 oz.) can chipotles in adobo sauce
- 1 bunch fresh cilantro
- 6-8 cloves garlic
- 1 jalapeño
- Juice of 1 lime
- 1/2 white onion
- 3-4 tablespoons Crove Food Co. Fajita Rub & Seasoning
For Serving
- Corn tortillas
- Fresh cilantro
- Diced white onion
- Lime wedges
Pineapple Pico (Optional but Highly Recommended)
- Fresh pico de gallo
- 1 chunk of grilled pineapple, diced
Instructions
1. Make the Marinade
Add the chipotles in adobo, cilantro, garlic, jalapeño, lime juice, white onion, and Crove Fajita Rub to a blender. Blend until smooth.
Pour the marinade over the chicken thighs and toss until every piece is coated. Cover and refrigerate overnight if possible, but at least a few hours.
2. Build the Al Pastor Stack
Slice the pineapple in half and use it as the base for your skewer. Cut the chicken thighs in half and stack them onto a large skewer running through the center of the pineapple, creating a homemade al pastor spit.
3. Smoke and Roast
Preheat your pellet grill or smoker to 500°F.
Place the chicken stack on the grill and cook for about 1½ to 2 hours, or until the thickest part reaches an internal temperature of 165°F.
4. Slice and Serve
Remove the chicken from the grill and shave it into bite-sized pieces, just like traditional street-style al pastor.
Warm your tortillas and pile them high with the sliced chicken. Top with fresh cilantro, diced onion, and a spoonful of pineapple pico de gallo. Finish with a squeeze of fresh lime.
Sam's Tips
- Let the chicken marinate overnight for the deepest flavor.
- Chicken thighs work much better than breasts because they stay juicy during the longer cook.
- If you don't have a large skewer, simply grill the thighs individually and chop them up—the flavor will still be fantastic.
- Adding diced pineapple to your pico ties the whole dish together.
What to Serve With It
- Mexican street corn
- Cilantro lime rice
- Black beans
- Fresh guacamole
- Ice-cold Mexican lager or margaritas
This Chicken Al Pastor brings all the flavors of your favorite taco truck right into your backyard. The smoky chicken, sweet pineapple, and spicy adobo marinade create the perfect balance, and once you make it this way, regular chicken tacos just won't hit the same.