A vibrant and flavorful dish that showcases marinated chicken infused with a medley of spices, herbs, and the sweetness of pineapple, inspired by the traditional pork al pastor.
Ingredients
Scale:
2 lbs boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup orange juice
1/4 cup pineapple juice
2 tablespoons apple cider vinegar
2 tablespoons achiote paste
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 corn tortillas
1/2 cup diced onion
1/2 cup chopped fresh cilantro
1 cup pineapple, diced
Lime wedges for serving
Homemade salsa for tacos (optional)
Instructions
In a large bowl, combine garlic, orange juice, pineapple juice, apple cider vinegar, achiote paste, chili powder, cumin, oregano, paprika, salt, black pepper, and olive oil. Whisk the mixture until all ingredients are thoroughly blended, creating a smooth marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption and tenderness.
Preheat your grill to medium-high heat (about 375°F / 190°C). Make sure the grill grates are clean to prevent sticking and enhance those grill marks.
Remove the chicken from the marinade and let excess marinade drip off. Discard the remaining marinade as it has been in contact with raw chicken.
Place the marinated chicken on the grill and cook for 5-7 minutes per side, or until the chicken is fully cooked and has nice grill marks (internal temperature should reach 165°F / 74°C). To ensure even cooking, try to avoid moving the chicken too much.
During the last few minutes, add diced pineapple to the grill, cooking until caramelized and slightly charred, which enhances its sweetness and flavor.
Once cooked, remove the chicken and pineapple from the grill and let the chicken rest for about 5 minutes before slicing. This step is crucial as it allows the juices to redistribute, making the chicken moist.
To assemble the tacos, slice the chicken into thin strips and place it in warm corn tortillas. Top with diced onions, cilantro, and grilled pineapple. Serve with lime wedges and your favorite salsas for an extra kick.
