Al Pastor-Style Chicken Skewers (Print Version)
Grilled chicken skewers with citrus, achiote, and pineapple deliver smoky, juicy, and vibrant flavors.
# Ingredients:
→ Main Components
01 -
900 g boneless chicken thighs, cut into uniform chunks
02 -
60 ml pineapple juice
03 -
60 ml orange juice
04 -
60 ml apple cider vinegar
05 -
60 g achiote paste
06 -
30 ml olive oil
07 -
2 garlic cloves, finely minced
08 -
1 tsp dried oregano
09 -
1 tsp ground cumin
10 -
Salt, to taste
11 -
Black pepper, freshly ground, to taste
12 -
Fresh pineapple chunks, for skewering
# Instructions:
01 -
In a large mixing bowl, whisk together pineapple juice, orange juice, apple cider vinegar, achiote paste, olive oil, minced garlic, dried oregano, ground cumin, salt, and black pepper until well combined.
02 -
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 1 hour or, for optimal flavor infusion, marinate overnight.
03 -
Preheat a grill to medium-high heat to prepare for cooking.
04 -
Thread marinated chicken chunks and pineapple pieces alternately onto metal or soaked wooden skewers, ensuring even distribution.
05 -
Place skewers on the preheated grill. Cook for 10 to 12 minutes, turning often, until the chicken is cooked through with a light char on the exterior.
06 -
Remove skewers from grill and serve hot, directly from the grill for best taste and texture.
# Notes:
01 -
For juicier results, use chicken thighs rather than breast meat and allow for overnight marination whenever possible.