Let’s Talk About Chicken Al Pastor (And My First Kitchen Fiasco)

Alright, so do you ever have a dish that instantly takes you back to some loud, happy dinner? For me, Chicken Al Pastor does exactly that. I first tried to make it when I moved into my own flat (honestly—what a joke, that kitchen was barely bigger than a broom closet). The first attempt ended with a smoke alarm serenade and a very confused cat, but eventually, I got the hang of it. These days, I make Chicken Al Pastor whenever I want something that tastes like summer and has a bit of a story behind it (not to mention the house smells amazing for hours!).

Why You’ll Love This (According to My Hungry Crowd)

I whip this up when my friends beg for “something spicy but not like, too spicy, you know?” Or when I just need an excuse to eat two tacos in one hand. My mum says it’s the pineapple that makes it sing, while my brother is all about the smoky bits. There was a time I tried going low-fat with Chicken breast instead of thighs—it was… fine, but meh. Thighs win (they always do). Sometimes I grumble about prepping the marinade, but once I get going, it sort of feels like kitchen therapy, honestly.

What You’ll Need—and How I’m Flexible With It

1.5 pounds boneless skinless Chicken thighs (though I’ve used Chicken breast in emergencies; it works, just not as juicy)
3 dried guajillo chiles, stemmed and seeded (if you can’t find these, swap in 1 tablespoon chili powder—I’ve done it when the shop was out)
2 canned chipotle peppers in adobo sauce
3 garlic cloves
1/2 cup pineapple juice (I’ve totally used the juice from canned pineapple rings, don’t tell my grandma)
1/2 cup chopped fresh pineapple (the canned stuff works too—less fancy but still tasty)
2 tablespoons apple cider vinegar
1 teaspoon dried oregano (Mexican oregano is best, but whatever you have in the cupboard does the job)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 1/2 teaspoons salt (give or take, I just eyeball it sometimes and hope for the best)
2 tablespoons olive oil
Corn tortillas, for serving
Red onion, cilantro, lime wedges, and extra pineapple for topping (sometimes I skip the onion when I’m being lazy)

Now for the Cooking Bit (The Fun and Maybe a Little Messy Part)

First—soak those guajillo chiles in hot water for about 10 minutes to soften them (if you used chili powder, you can skip this and pretend you’re a time-saving genius).
While that’s going, toss the chipotle peppers, garlic, pineapple juice, chopped pineapple, vinegar, oregano, cumin, cinnamon, brown sugar, salt, and olive oil into a blender or food processor. Drain the guajillo chiles and add ’em in too. Blend until smooth-ish; don’t stress if it’s not perfectly silky.
Pour this wild smelling marinade over your chicken thighs in a big bowl or zip-top bag. Cover and stick it in the fridge for at least 2 hours, but honestly—overnight is way better (I’ve tried to rush this, and it’s just not the same).
When you remember you have marinating chicken (I’ve forgotten before), preheat your grill, grill pan, or a good old cast iron skillet over medium-high. If you don’t have any of those, your oven broiler kind of works—just keep an eye out.
Cook the chicken about 5–6 minutes per side. This is where I usually sneak a taste of the marinade. Chicken should get a couple charred edges; don’t panic if it looks a tad burnt—that’s the flavor jackpot.
Let the chicken rest a few minutes. I know, waiting is hard, but this really does help.
Slice the chicken thinly, crosswise. Real taco shop style. Sometimes I overshoot and end up eating half while slicing. Oops.
Warm your tortillas in a dry pan (or just microwave them if you’re impatient) and pile on chicken, pineapple, red onion, cilantro, and a squeeze of lime. That’s my classic combo, but you do you.

Notes From the Trenches (AKA My Kitchen Discoveries)

If the marinade tastes too sharp or smoky, just add a bit more pineapple juice. Or, you know, pour yourself a glass and call it even.
Don’t worry if your marinade stains your favorite wooden spoon. Consider it flavor-earned battle scars.
The leftovers (if you have any) honestly taste better the next day, probably because the flavors finally got their act together.

How I’ve Mixed This Up (Some Wins, One “Oops”)

Tried pork instead of chicken—delicious, but way messier. Would recommend only if you’re okay cleaning splatters for days.
Swapped pineapple for mango once. Nice twist! Sweeter, but not too wild.
I heard tofu could work…I gave it a go, but—no. Just, no. Maybe you’ll crack the code?

Gear You’ll Need (Or Not, If You’re Resourceful)

Blender or food processor (a stick blender kind of works if you are determined and not afraid of a mess)
Grill or cast iron skillet—or just improvise and use your oven broiler. I’ve even just cooked the chicken in a nonstick pan, honestly.
Big bowl or zip-top bag for marinating

How To Store Chicken Al Pastor (Or Just Eat It All)

Technically you can keep leftovers in the fridge for up to three days in a sealed container, but, real talk: in my house, it’s usually gone by breakfast the next day (the chicken in a morning quesadilla? Next level, mate).

How I Like to Serve This (Family Traditions & All)

Most times, tacos are the move. Lay out all the toppings, put everything in the middle of the table, and let everyone dive in. My cousin dumps hot sauce on everything, but I like it with a bit more pineapple and a lime wedge or three. Oh, and if you want to make it a “fancy” dinner, pile the chicken on rice bowls with black beans—it’s honestly so good.

What I Wish I’d Known: Pro Tips (aka My Bumbling Lessons)

Once, I didn’t let the chicken marinate long enough and it turned out bland…so yeah, patience really is a virtue.
If you overcrowd the pan, you basically just steam the chicken. Learned that the steamy, pale way. Do batches if you must! (Even if it’s a pain.)

Questions People Actually Ask Me (And My Real Answers)

Can I make this less spicy? Yep! Just use one chipotle pepper instead of two or swap in sweet paprika for part of the chili.
Do I have to use pineapple? I mean, technically no, but that’s kind of the whole point. If you’re allergic, try mango. Actually, I find that’s pretty lush.
Can I bake this instead? You can! 425°F for about 20 minutes, flipping halfway. You’ll miss some of the char, but it still works nicely.
Is it really OK to use canned pineapple? Yes, mate! It’s even easier because you get the juice too. Just drain it a bit so it’s not a soggy mess.
What’s the best way to reheat leftovers? A quick flash in a skillet is best for the edges. But, on second thought, the microwave is fast if you’re just eating solo.
How do I keep tortillas from ripping? Heat them up! Either in a dry pan for 30 seconds or covered in the microwave. Cold tortillas are basically edible napkins—nobody wants that.

And there you go, Chicken Al Pastor, the way I actually make it (kitchen hiccups and all). If you mess it up, just add more pineapple and pretend you meant to.