Al Pastor Marinade

AL PASTORâSTYLE CHICKEN SKEWERS — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

20 mins

Total Time:

1 hr

Servings:

Juicy chicken thighs are coated with the spicy and zesty flavors of dried chiles in these simple skewers. The al pastor marinade, or adobado, has a ton of depth and hits you with a good bit of heat on the back end. Redolent with ancho and árbol chiles and warming spices like cinnamon, cloves, and black pepper, the al pastor marinade is great on a variety of grilled or seared meats, especially chicken. You can also cook the marinade down to make a deep, smoky salsa.

The chicken skewers become nicely charred when grilled, but not bitter. They’re especially perfect when paired with corn tortillas and fresh, bright toppings like sliced avocado, fresh cilantro, and lime.

Frequently Asked Questions

What is al pastor’s flavor?

Expect the flavor of al pastor to be smoky, spicy, tangy, and slightly sweet.
What does al pastor mean?

Al pastor, or “in the style of the shepherd,” usually refers to pork marinated in a sauce called an adobado, cooked on a vertical spit, and served on tortillas topped with pineapple. It’s widely agreed that shawarma is al pastor’s ancestor, thanks to Lebanese, Syrian, and Iraqi immigrants who settled in Mexico during the 1920s. By the 1960s, the dish had evolved into a taco, and dried chiles, vinegar, and achiote had entered the marinade.
What can I do with leftover grilled chicken?

Store leftover grilled chicken in the refrigerator for up to three days. Use it in sandwiches, or serve it over mixed greens topped with shredded cheese and tortilla chips.

Notes from the Food & Wine Test Kitchen

If the chicken starts to stick to the grill grates as it caramelizes, use a thin metal spatula, such as a fish spatula, to help release the skewers.

Suggested pairing

Opt for a refreshing, ice-cold pilsner, such as Pacífico.

Make ahead

The marinade can be stored in an airtight container in the refrigerator for up to one week.

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Ingredients

Al Pastor Marinade

3 ancho chiles, stemmed
3 chiles de árbol, stemmed
3 garlic cloves, lightly crushed
1 cinnamon stick, broken into pieces
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1 1/2 cups water
1/2 cup cider vinegar
4 teaspoons light brown sugar
1 1/2 teaspoons achiote paste
1 teaspoon kosher salt
3/4 teaspoon dried Mexican oregano

Chicken Skewers

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
8 (10-inch) skewers (soaked in water if wooden)
1 1/2 teaspoons kosher salt
8 fresh pineapple wedges (about 1 inch each)
Canola oil, for grilling
Warm corn tortillas, sliced avocado, fresh cilantro leaves, and lime wedges, for serving

Directions

Make the al pastor marinade

Toast ancho chiles in a medium saucepan over medium-low, turning occasionally, until fragrant and pliable, about 5 minutes. Add chiles de árbol, garlic, cinnamon, peppercorns, and cumin seeds; cook, stirring constantly, until chiles de árbol just start to brown and spices are fragrant, about 1 minute. Add 1 1/2 cups water; bring to a boil over high. Boil 5 minutes, stirring and turning chiles occasionally. Remove from heat, and let chile mixture stand 20 minutes.
Transfer chile mixture and cooking liquid to a blender; process until smooth, about 30 seconds. Add vinegar, brown sugar, achiote paste, salt, and oregano; process until smooth, about 30 seconds.

Make the chicken skewers

Reserve 1/4 cup al pastor marinade in a small bowl, and set aside. Place chicken and remaining marinade (about 1 1/2 cups) in a large ziplock plastic bag. Press out as much air as possible, and seal bag; shake bag to coat chicken evenly in marinade. Place bag on a large plate or rimmed baking sheet, and refrigerate at least 30 minutes or up to 1 hour.
Preheat a grill to medium-high (400°F to 450°F). Remove chicken from marinade, and place on a large plate or rimmed baking sheet; discard bag with marinade. Thread evenly divided chicken pieces onto skewers, pressing pieces together so that they are just touching; sprinkle with salt. Thread 1 pineapple wedge onto the end of each skewer.
Working in batches if necessary, place skewers on oiled grates, and grill, turning occasionally, until chicken is charred on all sides and cooked through, 12 to 15 minutes, brushing with reserved 1/4 cup marinade during final 3 minutes of grilling. Transfer skewers to a large platter. Serve hot with corn tortillas, sliced avocado, cilantro, and lime wedges.