Chicken Al Pastor Tacos

Ingredients

• 1 ½ lbs chicken thighs(paid link)
• 3 tbsp achiote paste(paid link)
• ½ cup pineapple juice(paid link)
• ¼ cup white vinegar(paid link)
• 4 cloves garlic(paid link)
• 1 tsp onion powder(paid link)
• 1 tsp cumin(paid link)
• 1 tsp oregano(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 2 tbsp vegetable oil(paid link)
• 8 corn tortillas(paid link)
• 1 cup fresh pineapple(paid link)
• ½ cup cilantro(paid link)
• 1 lime(paid link)

Instructions

1. 1

   In a blender, combine achiote paste, pineapple juice, white vinegar, garlic, onion powder, cumin, oregano, salt, and pepper. Blend until smooth.

2. 2

   Place chicken thighs in a bowl or resealable bag. Pour the marinade over the chicken, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

   30 min

3. 3

   While the chicken marinates, dice the fresh pineapple into small pieces. Chop the cilantro.

4. 4

   Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.

5. 5

   Remove chicken from marinade, discarding any excess marinade. Grill the chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred.

   6 min

6. 6

   Let the chicken rest for 5 minutes, then dice it into bite-sized pieces.

   5 min

7. 7

   Warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds per side.

   30 min

8. 8

   Assemble the tacos: Fill warm tortillas with diced chicken al pastor. Top with diced fresh pineapple, chopped cilantro, and a squeeze of fresh lime juice.

Perfect With