Chicken Al Pastor Tacos
Quick and easy Chicken Al Pastor Tacos made with a flavorful marinade and cooked on a sheet pan for a delicious, hands-off dinner.
Ingredients
For the Marinade
- 1 pound chicken thighs or breasts, thinly sliced Thighs are recommended for juiciness.
- 1/2 cup pineapple juice Plus diced pineapple for serving.
- 2 tablespoons chipotle in adobo Or dried chiles for a different flavor.
- 2 cloves garlic, minced
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon oil For browning.
For Serving
- 8 pieces warm tortillas, corn or flour Toast slightly for better flavor.
- 1 cup diced pineapple Or pineapple salsa.
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1 cup shredded cabbage For crunch.
- 2 pieces lime wedges For serving.
- 1 cup salsa verde or smoky red salsa
- 1 cup avocado or guacamole Optional.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Blend all marinade ingredients together until smooth.
- Marinate the chicken for at least 20 minutes at room temperature or up to 6 hours in the fridge.
Cooking
- Line a sheet pan with foil or parchment and lightly oil it.
- Spread the marinated chicken in a single layer on the sheet pan.
- Roast the chicken for 15 to 20 minutes, then broil for an additional 1 to 3 minutes to achieve browned edges.
- Let the chicken rest for a few minutes before chopping it into bite-sized pieces.
Serving
- Serve the chicken in warm tortillas and allow guests to add their desired toppings.
Notes
For a lighter option, use lettuce wraps instead of tortillas. Store any leftovers in an airtight container in the fridge for up to 4 days.