Best Chicken Al Pastor Skewers Recipe

These chicken al pastor skewers borrow the flavors of the classic taco-shop spit-roasted pork: dried guajillo and ancho chiles, achiote, pineapple and warm spices, blended into a marinade and cooked on skewers with pineapple and red onion. Boneless chicken thighs stay juicy on a grill or in a 400°F oven, and the result goes into tacos, burrito bowls or salads.

What Goes Into the Marinade

**For the marinade:**

• **3-4 dried guajillo chiles:** a mild, fruity, slightly smoky base. Look for pliable chiles rather than brittle ones.
• **2-3 dried ancho chiles:** richer, earthier and a little sweet. They are larger and darker than guajillos.
• **1/2 cup fresh pineapple, diced:** adds sweetness and tang, and its enzymes soften the chicken.
• **1/4 cup pineapple juice**
• **1/4 cup orange juice:** a bright, citrusy counterpoint.
• **2 tablespoons apple cider vinegar**
• **4-5 cloves garlic, peeled**
• **1/2 white onion, roughly chopped**
• **2 tablespoons achiote paste:** gives the signature red-orange color and an earthy, slightly peppery flavor.
• **1 tablespoon Mexican oregano:** more citrusy and earthy than Mediterranean oregano.
• **1 teaspoon ground cumin**
• **1/2 teaspoon smoked paprika:** adds smokiness without a trompo.
• **1/4 teaspoon ground cloves:** a small amount adds warmth.
• **Salt and freshly ground black pepper**

**For the skewers:**

• **2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces:** thighs stay moist on the grill.
• **1 fresh pineapple, cut into 1-inch chunks**
• **1/2 red onion, cut into 1-inch pieces**
• **Wooden or metal skewers**

To serve: chopped cilantro, diced white onion, lime wedges, warm corn tortillas and your favorite salsa.

Rehydrate, Blend, Marinate and Cook

1. **Rehydrate the chiles.** Remove the stems and seeds from the guajillo and ancho chiles. Put them in a heat-proof bowl, cover with boiling water and soak for 20-30 minutes until soft and pliable. Drain, keeping a little of the soaking liquid.
2. **Blend the marinade.** Blend the chiles with the diced pineapple, pineapple juice, orange juice, vinegar, garlic, white onion, achiote paste, oregano, cumin, paprika, cloves, salt and pepper until smooth. Add a tablespoon or two of the reserved chile liquid only if the blender needs it. Taste and adjust the salt.
3. **Marinate the chicken.** Put the 1-inch chicken pieces in a large bowl or resealable bag, pour the marinade over them and coat every piece. Cover and refrigerate for at least 1 hour, ideally 4-8 hours.
4. **Skewer.** If using wooden skewers, soak them in water for at least 30 minutes. Thread the chicken onto the skewers, alternating with pineapple chunks and red onion. Leave a little space between pieces so they cook evenly.
5. **Grill.** Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Cook the skewers 4-6 minutes per side, turning as needed, until the chicken reaches 165°F (74°C) in the thickest piece.
6. **Or bake.** Heat the oven to 400°F (200°C). Set a wire rack over a foil-lined baking sheet, arrange the skewers on it and bake 20-25 minutes, flipping halfway, until the chicken is cooked through. For extra char, finish under the broiler for 2-3 minutes, watching closely.
7. **Rest and serve.** Let the skewers rest for 5 minutes, then serve on the skewer or off, in tacos, bowls or with tortillas, cilantro, onion and lime.

The card lists 30 minutes of prep and 20 of cooking, with marinating time on top of that, so plan on the full 4-8 hours when you can.

Ways to Serve Al Pastor Chicken

Tacos are the classic: slide the chicken and pineapple off the skewers, dice them, and pile onto warm corn tortillas with cilantro, white onion, lime and salsa. For a burrito bowl, put it over cilantro-lime rice with black beans, corn and avocado. Slice it cold over a green salad, or chop it into quesadillas or burritos with melted cheese.

If you are cooking for a crowd, serve the skewers whole with a lime crema for dipping. The marinade already has pineapple, but grilled pineapple with caramelized edges makes a good extra side or dessert. For another marinated grilled chicken dinner, try these grilled chicken thighs, or for a saucier skewer, bang bang chicken skewers.

Substitutions for Achiote, Chicken Breast and Heat

• **No achiote paste:** mix 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon Mexican oregano and 1/4 teaspoon garlic powder with a tiny pinch of cloves, then loosen with a splash of orange juice or oil. Expect a paler color and a slightly different flavor.
• **Chicken breast instead of thighs:** it works, but it dries out faster. Marinate it for just 1-2 hours and pull it off the heat as soon as it reaches 165°F.
• **More heat:** add a chile de arbol or a pinch of cayenne to the blender. As written, the marinade is mild and warm rather than hot.
• **Less heat or sharper flavor:** if the marinade turns out spicy, thin it with extra pineapple or orange juice before marinating, or finish with lime juice and a little honey at the table.
• **More vegetables:** bell peppers, zucchini or cherry tomatoes can share the skewers. Expect them to pick up the marinade and cook a bit faster than the chicken.
• **No grill:** use the oven method above, or cook the pieces in a cast-iron skillet or grill pan.

Why Al Pastor Skewers Turn Out Dry or Bland

• **Skipping the marinade time.** One hour is the minimum. Less than that and the flavor stays on the surface. Marinate 4-8 hours for the best result.
• **Marinating too long.** The pineapple enzymes can turn the chicken mushy. If you need longer than 8-12 hours, leave the diced pineapple out of the marinade or keep the time short.
• **Overcooked chicken.** Use a thermometer and take the skewers off at 165°F. Do not rely on color.
• **Burning skewers.** Soak wooden skewers for at least 30 minutes, or use metal ones, and keep the grill at medium-high rather than blazing hot.
• **Crowding.** Leave space between skewers and pieces. Crowding steams the chicken instead of browning it.
• **Fibrous or thin marinade.** Blend until completely smooth so the chile skins break down. If it is too thin to cling, use less of the reserved soaking liquid.
• **Sticking to the grill.** Start with clean, oiled grates. Chicken releases on its own when it has seared; if it sticks, give it another minute.
• **Wrong chiles.** Guajillo and ancho give the expected al pastor flavor. Habaneros would change the dish completely.

Make Ahead, Store and Reheat

• **Marinade:** can be made up to 3 days ahead and kept in an airtight container in the refrigerator.
• **Raw marinated chicken:** can sit in the fridge for up to 24 hours, but see the note on pineapple above. To freeze ahead, freeze the marinated chicken before skewering, then thaw overnight in the refrigerator.
• **Cooked chicken:** refrigerate within 2 hours in an airtight container, where it keeps 3-4 days. It freezes for 2-3 months off the skewers; thaw overnight in the fridge.
• **Reheating:** warm in a lightly oiled skillet over medium heat, or in a 300°F (150°C) oven for 10-15 minutes with a splash of broth or water to keep it moist. Reheat to 165°F.

For more on safe handling of poultry and leftovers, see the USDA guidance on poultry.

Chicken Al Pastor FAQ

Can I make chicken al pastor without a grill?

Yes. Use the oven method above, or cook the pieces in a cast-iron skillet or grill pan, then finish under the broiler for a little char.

How spicy is it?

Mildly spicy. The guajillo and ancho chiles give warmth and flavor more than heat. Add a chile de arbol or a pinch of cayenne for more.

Can I make the marinade ahead?

Yes, up to 3 days in the refrigerator, which makes weeknights easier.

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