Oven-Roasted Chicken al Pastor Tacos

This recipe creates oven-roasted chicken al pastor tacos by first marinating chicken thighs in a flavorful chile-pineapple mixture. The chicken is then roasted stacked on pineapple until tender and caramelized. A spicy cabbage slaw is prepared to accompany the sliced chicken, which is served in hard taco shells with various toppings.

Print Recipe

Cook Time 1

Total Time 4 45

Servings 6 people

Equipment

1 Blender
1 Large resealable plastic bag (or non-reactive container)
1 Rimmed Baking Sheet
1 Long skewer
1 Sharp Knife for slicing

Ingredients

Main

Juice of 1 orange
1/4 cup cider vinegar
2 tablespoons ancho chile powder
2 tablespoons honey or agave nectar
2 teaspoons ground cumin
1 teaspoon ground oregano
4 cloves garlic crushed
2 chipotle chiles in adobo
1 small red onion chopped
Kosher salt
2 tablespoons vegetable oil plus more for drizzling
2 1/2 pounds boneless skinless chicken thighs trimmed of excess fat
1 ripe pineapple
Juice of 1 orange
Juice of 1 lime
1 teaspoon honey
Kosher salt
6 slices pickled jalapenos chopped, plus 1 tablespoon brine from the jar
3 tablespoons vegetable oil
6 cups finely shredded green cabbage
1 cup cilantro leaves
1/2 small red onion thinly sliced
10 hard taco shells
Diced avocado for serving
Crumbled queso fresco for serving
Cilantro leaves for serving
Pickled jalapeno slices for serving
Thinly sliced radishes for serving
Fire-roasted corn for serving
Pico de gallo for serving
Lime juice for finishing

Instructions

For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
For the tacos: Heat the taco shells according to the package directions.
Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
Use a sharp knife to make thin vertical slices.
Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

Notes

Properly marinating the chicken for at least 2 hours, but ideally longer (up to 8 hours), is crucial for flavor penetration. Patting the chicken dry before roasting helps achieve better caramelization. Ensure the oven rack is positioned correctly for the tall pineapple/chicken stack. Resting the chicken after roasting is essential for juicy results. When slicing, cut thin vertical slices against the grain for tenderness. The slaw can be made ahead but toss right before serving to prevent the cabbage from becoming soggy.