I’ll be honest—I never thought chicken could compete with traditional al pastor until I discovered this incredible grilled chicken tacos al pastor recipe. Now my family devours these authentic Mexican tacos every week, and I’m pretty sure my neighbors think I’ve become some kind of taco genius (if only they knew how many times I burned the marinade before getting the perfect balance of sweet pineapple and smoky spices right).
Here’s the Thing About This Recipe
What makes these grilled chicken tacos al pastor so special is how they capture all those complex, traditional Mexican flavors we love about authentic al pastor but use tender chicken thighs instead of the usual pork. The secret is that pineapple-achiote marinade—it tenderizes the meat while creating this gorgeous caramelized crust on the grill. I learned the hard way that chicken thighs are absolutely essential here; breasts just don’t have enough fat to stay juicy with all that acid from the pineapple and vinegar. It’s honestly that simple once you nail the marinade timing.
The Lineup – Let’s Talk Ingredients
Good achiote paste is worth hunting down at your local Mexican grocery store—I always grab Goya brand because it’s consistent and not too salty. Don’t cheap out on this ingredient; it’s what gives these tacos that distinctive reddish color and earthy flavor that makes them taste authentically Mexican.
For the pineapple, fresh chunks work beautifully, but canned pineapple in juice (not syrup) is totally fine and saves you prep time. I learned this after buying terrible fresh pineapple three times in a row. The key is getting that sweet-tart balance right in the marinade.
Chicken thighs are non-negotiable here—they stay juicy and absorb all those flavors way better than breasts. I always grab bone-in, skin-on thighs and debone them myself because they’re cheaper and taste better, but boneless works fine if you’re short on time.
White vinegar might seem boring, but it’s actually crucial for tenderizing the meat and brightening all those rich flavors. Mexican oregano is different from regular oregano—it’s more floral and citrusy—but regular oregano works in a pinch (happens more than I’d like to admit).
For tortillas, corn is traditional and tastes way better than flour for this recipe. I always warm them right on the grill grates for that perfect smoky char. Here’s my ultimate guide to Mexican chile varieties and achiote if you want to dive deeper into authentic ingredients.
Let’s Make This Together (Step by Step)
Start by making that marinade—toss everything except the chicken and tortillas into your blender and blend until it’s completely smooth. This takes about a minute, but don’t rush it because chunky marinade doesn’t penetrate the meat evenly.
Here’s where I used to mess up: I’d marinate for just an hour and wonder why the flavors were weak. Two hours minimum, but overnight is when the magic really happens. The acids break down the proteins while the achiote and spices work their way deep into every fiber.
Fire up your grill to medium-high heat—you want it hot enough to get good char but not so hot that the sugars in the pineapple burn before the chicken cooks through. Remove the chicken from the marinade (save some for basting if you’re feeling fancy) and grill for 6-8 minutes per side.
Now for the fun part: these thighs are done when they hit 165°F internally, but honestly, they’ll feel firm but still give slightly when you press them. Every grill has its own personality, so start checking at 6 minutes. Don’t move them around too much—let them develop that gorgeous crust.
Let the chicken rest for at least 5 minutes before slicing into strips. This isn’t just fancy chef talk; it actually keeps all those juices from running out when you cut into it. While it’s resting, throw those tortillas on the grill for about 30 seconds per side until they’re warm and slightly charred.
Check out this authentic carnitas recipe if you want to master more traditional Mexican techniques that’ll make your taco game even stronger.
When Things Go Sideways (And They Will)
Chicken turned out dry? You probably used breasts or overcooked them—thighs are much more forgiving, but even they can’t survive being grilled into jerky. If this happens (and it will), just chop them extra fine and add some of the leftover marinade as a sauce.
Marinade tastes too salty? That’s usually the achiote paste—some brands are saltier than others. Next time, taste it before adding extra salt, or dilute it with a bit more pineapple juice.
Can’t find achiote paste? You can make a substitute with paprika, cumin, oregano, and a pinch of turmeric for color, but it won’t be quite the same. In reality, I’ve learned to order it online when my local stores don’t carry it.
When I’m Feeling Creative
Sometimes I add diced jalapeños to the marinade for extra heat—my Spicy Grilled Chicken Al Pastor version definitely brings the fire. When I’m feeling fancy, I’ll grill some pineapple rings alongside the chicken and dice them up for topping.
My weekend twist includes grilled onions that get caramelized in all those marinade drippings—pure magic. For a Kid-Friendly Chicken Taco version, I skip the extra spices and let the pineapple sweetness shine through.
What Makes This Recipe Special
These grilled chicken tacos al pastor work so well because they honor the traditional Mexican technique of marinating meat in achiote and pineapple while adapting it for home cooks who want something a bit lighter than pork. The technique comes from the Lebanese immigrants who brought shawarma-style cooking to Mexico, where it evolved into the beloved al pastor we know today. Using chicken instead of pork makes it accessible for more families while keeping all those complex, authentic flavors that make al pastor so special.
Questions I Always Get About This Recipe
Can I make these grilled chicken tacos al pastor ahead of time? Absolutely! The chicken actually tastes better after marinating overnight. You can grill it up to 2 days ahead and store it in the fridge, then just warm it up in a skillet when you’re ready to serve.
What if I can’t find achiote paste for this authentic recipe? Look for it in the Mexican food section of your grocery store, or try specialty Latin markets. You can also order it online—it keeps for months and is worth having for other Mexican dishes.
How spicy are these Mexican chicken tacos? They’re pretty mild—the heat comes from the spices rather than chiles. The pineapple actually mellows everything out, making it perfect for families with kids.
Can I use chicken breasts instead of thighs? You can, but thighs stay much juicier and absorb the marinade better. If you use breasts, watch the cooking time carefully and don’t overcook them.
Is this grilled chicken al pastor recipe beginner-friendly? Definitely! The hardest part is just planning ahead for marinating time. The actual cooking is straightforward, and the marinade does most of the work for you.
What’s the best way to store leftover chicken? Keep it covered in the fridge for up to 3 days. It’s great cold in salads or reheated gently in a skillet with a splash of lime juice.
Before You Head to the Kitchen
I couldn’t resist sharing these grilled chicken tacos al pastor because they’ve become my go-to recipe when I want to bring some authentic Mexican flavors to our dinner table without spending hours in the kitchen. The best taco nights are when everyone’s building their own perfect bite, and trust me—this recipe delivers that perfect balance of sweet, smoky, and savory every single time.
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Grilled Chicken Tacos Al Pastor
Description
This incredible twist on traditional Mexican al pastor uses tender grilled chicken marinated in pineapple and achiote for authentic flavors that’ll transport you straight to Mexico City. Grilled chicken tacos al pastor with that perfect balance of sweet pineapple and smoky spices that even pork lovers can’t resist.
Prep Time: 15 minutes | Cook Time: 16 minutes | Total Time: 2+ hours (including marinating) | Servings: 4-6
Ingredients
- 1 lb boneless, skinless chicken thighs (don’t substitute breasts)
- 3 oz fresh pineapple chunks (or canned in juice, drained)
- 1/2 medium onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tbsp achiote paste (look for this in the Mexican food section)
- 2 tbsp white vinegar
- 1 tsp dried oregano (Mexican oregano if you can find it)
- 1 tsp ground cumin
- Salt and pepper to taste
- 8–10 small corn tortillas
- Fresh cilantro, chopped (for serving)
- Lime wedges (essential!)
Instructions
- Combine pineapple chunks, onion, garlic, achiote paste, white vinegar, oregano, cumin, salt, and pepper in a blender. Blend until completely smooth—this creates your magical marinade.
- Place chicken thighs in a large resealable bag or container and pour the marinade over them. Seal and massage gently to coat evenly. Marinate in the refrigerator for at least 2 hours, but overnight is even better.
- Preheat your grill to medium-high heat and oil the grates well. Remove chicken from marinade (don’t worry about wiping it off) and grill for 6-8 minutes per side until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let it rest for 5 minutes—this keeps all the juices from running out when you slice it.
- While chicken rests, warm corn tortillas directly on the grill grates for about 30 seconds per side until slightly charred and heated through.
- Slice chicken into strips and pile onto warm tortillas. Top with fresh cilantro and serve with lime wedges for squeezing.
Nutrition Information (Per Serving):
- Calories: 285
- Carbohydrates: 22g
- Protein: 24g
- Fat: 12g
- Fiber: 3g
- Sodium: 380mg
- Vitamin C: 25% DV from pineapple and lime
- Iron: 15% DV from chicken and spices
Notes:
Don’t skip the marinating time—those acids need time to work their magic on the chicken. Every grill cooks differently, so use a meat thermometer if you’re unsure about doneness. The chicken should feel firm but still give slightly when pressed. Save some marinade before adding the raw chicken if you want to use it as a sauce later.
Storage Tips:
Store leftover chicken covered in the refrigerator for up to 3 days. It’s delicious cold in salads or gently reheated in a skillet. Don’t microwave the chicken—it gets rubbery. The tortillas are best fresh, but you can wrap extras in foil and reheat them.
Serving Suggestions:
- With pickled red onions for tangy crunch
- Topped with queso fresco or cotija cheese
- Alongside Mexican rice and beans for a complete meal
- With fresh avocado slices and hot sauce
Mix It Up (Recipe Variations):
Spicy Al Pastor Tacos: Add 1-2 diced jalapeños to the marinade for heat lovers. Grilled Pineapple Version: Grill pineapple rings alongside the chicken and dice for topping. Weeknight Quick Tacos: Use pre-made al pastor marinade from the store and marinate for just 1 hour. Low-Carb Option: Serve the chicken over lettuce cups instead of tortillas.
What Makes This Recipe Special:
This recipe honors the traditional Lebanese-Mexican fusion that created al pastor while making it accessible for home cooks. The pineapple-achiote marinade creates the same complex sweet-savory-smoky flavors as the classic trompo method, but adapted for backyard grilling that delivers authentic taste without specialized equipment.
