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Bowl of juicy charred chicken al pastor tossed with sweet pineapple chunks and fresh cilantro

Chipotle Chicken Al Pastor (Easy Skillet Recipe)

Juicy chicken thighs seared with crispy charred edges, diced, and tossed with sweet pineapple chunks and a smoky adobo-chipotle finishing glaze in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

The Chicken
  • 2 lbs boneless, skinless chicken thighs trimmed of excess fat, patted dry with paper towels
Al Pastor Marinade & Secret Glaze
  • 3 to 4 canned chipotle peppers in adobo sauce plus 2 tablespoons of adobo sauce
  • 1/3 cup 100% pineapple juice tenderizes the chicken and adds sweet balance
  • 1 tbsp achiote paste gives authentic red color and earthy Mexican spice
  • 2 tbsp olive oil or avocado oil plus 1 extra tablespoon for the skillet
  • 4 cloves garlic peeled
  • 1/4 medium red onion roughly chopped
  • 1 tbsp fresh lime juice about half a lime
  • 1 tbsp apple cider vinegar adds a bright tangy kick
  • 1 tsp ground cumin earthy flavor
  • 1 tsp dried Mexican oregano crushed between fingers
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly cracked
The Skillet Finish
  • 1 cup fresh pineapple chunks diced small for tossing
  • 1/4 cup reserved al pastor marinade set aside before touching raw meat
  • 1/4 cup fresh cilantro finely chopped
  • 1 fresh lime cut into wedges for serving

Equipment

  • Blender or Food Processor to blend the smooth red marinade
  • 12-Inch Cast Iron Skillet or Heavy Griddle creates high-heat charred crust
  • Sturdy Kitchen Tongs for turning chicken thighs in the hot skillet
  • Heavy Wooden Cutting Board & Chef's Knife for dicing the seared chicken into bite-sized pieces

Method
 

  1. Add chipotle peppers, adobo sauce, pineapple juice, achiote paste, 2 tablespoons olive oil, garlic cloves, red onion, lime juice, apple cider vinegar, cumin, oregano, salt, and black pepper into a blender. Blend on high for 45 seconds until smooth and deep brick-red. Pour 1/4 cup of the marinade into a small cup and set it aside to use as the finishing glaze later.
    Blender jar filled with smooth red chipotle al pastor marinade with a small jar of reserved finishing sauce
  2. Place the trimmed chicken thighs into a large bowl or sealable bag. Pour the remaining marinade over the meat. Turn the pieces with tongs to coat every surface. Cover and place in the refrigerator for at least 30 minutes, or up to 6 hours for deeper flavor.
    Chicken thighs coated in red al pastor marinade in a glass bowl
  3. Set a large 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon of cooking oil. Let the skillet get smoking hot. Place the chicken thighs flat in the skillet in a single layer. Cook for 5 to 6 minutes without moving them so a dark, crispy charred crust forms. Flip and cook for another 4 to 5 minutes until the inside temperature reaches 165°F (74°C).
    Chicken thighs searing with dark caramelized char in a hot cast iron skillet
  4. Move the cooked chicken thighs onto a heavy wooden cutting board. Let them rest for 5 minutes so the savory juices settle inside the meat. Chop the chicken into bite-sized 1/2-inch pieces, just like the line cooks do at Chipotle.
    Slicing seared charred chicken thighs on a wooden cutting board into bite-sized pieces
  5. Return the chopped chicken to the hot skillet over medium heat. Add the diced pineapple pieces and pour the reserved 1/4 cup of marinade over the top. Toss vigorously with a spatula for 90 seconds until the sauce bubbles, thickens, and glazes the meat. Turn off the heat, stir in fresh cilantro, and squeeze fresh lime juice over the top. Serve hot in bowls or tacos.
    Chopped chicken tossed with diced pineapple and bubbling red glaze in a hot skillet

Notes

Always use boneless skinless chicken thighs instead of breasts. Thigh meat stays juicy under high skillet heat and gets dark charred edges without drying out.
Achiote paste is found in the Latin food aisle. It is made from ground annatto seeds and gives the chicken its signature bright red color and earthy pepper flavor.
The secret Chipotle trick is reserving 1/4 cup of marinade before adding raw chicken. Tossing the chopped cooked chicken with this sauce and sweet pineapple creates the glossy, sticky glaze that makes this dish famous.
To grill outdoors: heat grill to 450°F and cook chicken thighs for 5 minutes per side over direct heat. Dice and toss with pineapple and glaze in a foil pan or skillet set on the grill grates.
Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or lime juice to keep it juicy.