Grilled Al Pastor Chicken Tacos (Print Format)
Juicy grilled chicken, rich marinade, and charred pineapple fill corn tortillas for tangy, satisfying tacos al pastor.
# Ingredients:
→ Marinade
01 -
4 oz achiote paste
02 -
3 tbsp chipotle puree
03 -
3 tbsp pineapple juice
04 -
1 1/2 tbsp apple cider vinegar
05 -
2 tsp dried oregano
06 -
1/2 tsp cumin
07 -
1 garlic clove, peeled
→ Main Ingredients
08 -
4 boneless chicken thighs
09 -
6 inch corn tortillas
10 -
Half of a pineapple
11 -
1 medium onion, chopped
12 -
1/2 cup chopped cilantro
13 -
1 cup shredded cabbage
14 -
Salsa, as needed
15 -
Oil, for grilling
16 -
Salt, to taste
# Steps:
01 -
Set your pellet grill to 450°F to preheat.
02 -
In a food processor or blender, combine achiote paste, chipotle, pineapple juice, apple cider vinegar, oregano, cumin, and garlic. Blend until smooth.
03 -
Coat chicken thighs in the marinade, ensuring even coverage on all sides. Marinate in the fridge for at least 30 minutes in a sealed bag or covered bowl.
04 -
Slice the pineapple and grill directly on the grates until dark grill marks appear. Remove from grill, dice, and set aside.
05 -
Spray the bottom grill grates with non-stick spray. Grill the marinated chicken thighs, flipping and rotating frequently to ensure even cooking. Cook until the internal temperature reaches 165°F.
06 -
Remove the chicken from the grill once cooked. Let it rest for 5-10 minutes, then slice into small pieces.
07 -
Heat corn tortillas on a preheated griddle surface on the grill, or on a gas flat top griddle, until warmed.
08 -
To the warmed tortillas, add grilled chicken, diced grilled pineapple, shredded cabbage, salsa, cilantro, and chopped onions.
09 -
Enjoy your freshly prepared tacos al pastor!