Chipotle's Chicken Al Pastor
Chipotle's Chicken Al Pastor
Ingredients
For the Chicken Marinade
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 pounds boneless, skinless chicken thighs
For the Al Pastor Sauce
- 1 tablespoon vegetable oil
- 1/2 yellow onion, cut into large chunks
- 4 cloves garlic, whole, peeled
- 2 dried ancho peppers, stems and seeds removed
- 3 dried guajillo peppers, stems and seeds removed
- 2 bay leaves
- 1 1/2 cups water, divided
- 1 tablespoon achiote paste, or 1 teaspoon annatto powder
- 3 chipotle peppers in adobo sauce, from a 7 ounce can, plus 1 tablespoon adobo sauce
- 1/2 cup pineapple juice
- 2 tablespoons apple cider vinegar, or red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
For Serving (Optional)
- 4 cups cooked cilantro lime rice
- 1 cup corn salsa
- 1 cup shredded Monterey Jack cheese
- 1 cup guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
To prepare the chicken marinade, combine 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 2 tablespoons fresh lime juice, 3 peeled garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a blender cup. Blend until completely smooth.
⏱️ 5 min
- 2
Place the boneless, skinless chicken thighs into a large Ziploc bag. Pour the prepared marinade over the chicken. Seal the bag and massage it to ensure the chicken is thoroughly coated. Marinate in the refrigerator for at least 1 hour, or preferably 4-6 hours.
⏱️ 5 min
- 3
To prepare the Al Pastor sauce, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the onion chunks, whole garlic cloves, dried ancho peppers (stems and seeds removed), dried guajillo peppers (stems and seeds removed), and bay leaves. Lightly toast for 3-5 minutes, stirring occasionally, until fragrant.
⏱️ 5 min
- 4
Add 1 cup of water to the pan, bring to a simmer, then cover and reduce heat to low. Allow the peppers to soften for 10-15 minutes.
⏱️ 15 min
- 5
Once softened, carefully transfer the contents of the pan (peppers, onion, garlic, bay leaves) to a blender cup. Add 1 tablespoon achiote paste (or 1 teaspoon annatto powder), 3 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 1/2 cup pineapple juice, 2 tablespoons apple cider vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon fresh lime juice.
⏱️ 5 min
- 6
Blend all ingredients until a smooth Al Pastor sauce is formed. Add the remaining 1/2 cup of water, or more as needed, to thin the sauce to your desired consistency.
⏱️ 5 min
- 7
Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Remove the marinated chicken thighs from the bag, allowing excess marinade to drip off. Place the chicken in the hot pan.
⏱️ 2 min
- 8
Cook the chicken for 5-7 minutes per side, or until it has a deep char and is cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 14 min•🌡️ 165
- 9
Remove the cooked chicken from the pan and let it rest for 5 minutes. Then, dice the chicken into small cubes.
⏱️ 5 min
- 10
Place the diced chicken into a large metal bowl. Pour the prepared Al Pastor sauce over the chicken, using as much or as little as desired. Add the 1/4 cup of fresh, chopped cilantro. Mix everything together until the chicken is well coated with the sauce and cilantro.
⏱️ 5 min
- 11
Serve the Al Pastor chicken over a bed of cooked cilantro lime rice. Top with corn salsa, shredded Monterey Jack cheese, and guacamole. Enjoy your homemade Chipotle’s Al Pastor chicken bowl!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle's Chicken Al Pastor
For the Chicken Marinade
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 2 tablespoons lime juice, freshly squeezed
- 3 cloves garlic, peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 pounds boneless, skinless chicken thighs
For the Al Pastor Sauce
- 1 tablespoon vegetable oil
- 1/2 yellow onion, cut into large chunks
- 4 cloves garlic, whole, peeled
- 2 dried ancho peppers, stems and seeds removed
- 3 dried guajillo peppers, stems and seeds removed
- 2 bay leaves
- 1 1/2 cups water, divided
- 1 tablespoon achiote paste, or 1 teaspoon annatto powder
- 3 chipotle peppers in adobo sauce, from a 7 ounce can, plus 1 tablespoon adobo sauce
- 1/2 cup pineapple juice
- 2 tablespoons apple cider vinegar, or red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
For Serving (Optional)
- 4 cups cooked cilantro lime rice
- 1 cup corn salsa
- 1 cup shredded Monterey Jack cheese
- 1 cup guacamole
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
To prepare the chicken marinade, combine 2 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 2 tablespoons fresh lime juice, 3 peeled garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a blender cup. Blend until completely smooth.
⏱️ 5 min - 2
Place the boneless, skinless chicken thighs into a large Ziploc bag. Pour the prepared marinade over the chicken. Seal the bag and massage it to ensure the chicken is thoroughly coated. Marinate in the refrigerator for at least 1 hour, or preferably 4-6 hours.
⏱️ 5 min - 3
To prepare the Al Pastor sauce, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the onion chunks, whole garlic cloves, dried ancho peppers (stems and seeds removed), dried guajillo peppers (stems and seeds removed), and bay leaves. Lightly toast for 3-5 minutes, stirring occasionally, until fragrant.
⏱️ 5 min - 4
Add 1 cup of water to the pan, bring to a simmer, then cover and reduce heat to low. Allow the peppers to soften for 10-15 minutes.
⏱️ 15 min - 5
Once softened, carefully transfer the contents of the pan (peppers, onion, garlic, bay leaves) to a blender cup. Add 1 tablespoon achiote paste (or 1 teaspoon annatto powder), 3 chipotle peppers in adobo sauce (plus 1 tablespoon adobo sauce), 1/2 cup pineapple juice, 2 tablespoons apple cider vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon fresh lime juice.
⏱️ 5 min - 6
Blend all ingredients until a smooth Al Pastor sauce is formed. Add the remaining 1/2 cup of water, or more as needed, to thin the sauce to your desired consistency.
⏱️ 5 min - 7
Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Remove the marinated chicken thighs from the bag, allowing excess marinade to drip off. Place the chicken in the hot pan.
⏱️ 2 min - 8
Cook the chicken for 5-7 minutes per side, or until it has a deep char and is cooked through (internal temperature reaches 165°F or 74°C).
⏱️ 14 min•🌡️ 165 - 9
Remove the cooked chicken from the pan and let it rest for 5 minutes. Then, dice the chicken into small cubes.
⏱️ 5 min - 10
Place the diced chicken into a large metal bowl. Pour the prepared Al Pastor sauce over the chicken, using as much or as little as desired. Add the 1/4 cup of fresh, chopped cilantro. Mix everything together until the chicken is well coated with the sauce and cilantro.
⏱️ 5 min - 11
Serve the Al Pastor chicken over a bed of cooked cilantro lime rice. Top with corn salsa, shredded Monterey Jack cheese, and guacamole. Enjoy your homemade Chipotle’s Al Pastor chicken bowl!
⏱️ 2 min