How to Cook Chipotle's Chicken Al Pastor at Home - Secrets from a Former Employee

Ingredients

• 2 tsp Kosher Salt (for adobo marinade)
• 1 tsp Black Pepper (freshly ground, for adobo marinade)
• 2 tsp Cumin (1 tsp for adobo, 1 tsp for El Pastor sauce)
• 1 Tbsp Chili Powder (for adobo marinade)
• 4 pcs Garlic Cloves (minced, for adobo marinade)
• 1 tsp Dried Oregano (for adobo marinade)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 4 pcs Chipotle Peppers in Adobo Sauce (plus all the sauce from a 7‑oz can)
• 0.75 cup Water (for adobo blend)
• 8 pcs Chicken Thighs (boneless, skinless, about 2 lb total)
• 1 pcs Ancho Chili (deseeded and deveined)
• 6 pcs Morita Peppers (deseeded and deveined)
• 2 pcs Guajillo Chilies (deseeded and deveined)
• 2 tsp Sugar (balances acidity in sauce)
• 1 tsp Garlic Powder (for El Pastor sauce)
• 1 Tbsp Achiote Powder (gives the characteristic red color)
• 1 tsp Salt (for El Pastor sauce)
• 2 Tbsp Apple Cider Vinegar (for El Pastor sauce)
• 1.33 cup Canned Pineapple Juice (about 1 ⅓ cup, sweet base for sauce)
• 2 tsp Lime Juice (fresh, for macerating sauce)
• 1 Tbsp Cilantro (freshly chopped, for macerating sauce)
• 4 tsp El Pastor Sauce (prepared sauce, portion used for maceration)
• 8 oz Cooked Chicken (sliced and cubed after cooking)

Instructions

1. Make the Adobo Marinade

   Combine kosher salt, black pepper, cumin, chili powder, minced garlic, dried oregano, olive oil, chipotle peppers with their sauce, and 3/4 cup water in a blender. Blend on high until smooth.

   Time: PT10M

2. Marinate the Chicken

   Place the 8 chicken thighs in a large bowl, pour the adobo marinade over them, and toss until every crevice is coated. Cover and refrigerate for at least 8 hours or overnight.

   Time: PT8H

3. Prep the El Pastor Peppers

   Remove stems, seeds, and veins from the ancho, morita, and guajillo chilies. Add all peppers to a pot of water, bring to a boil, then reduce to a simmer for 20 minutes.

   Time: PT20M

   Temperature: Boiling then simmer

4. Blend the El Pastor Sauce

   Drain the softened peppers and transfer to a small blender. Add cumin, sugar, garlic powder, achiote powder, salt, oregano, apple cider vinegar, water, pineapple juice, and one chipotle pepper with its adobo sauce. Blend until completely smooth.

   Time: PT10M

5. Cook the Marinated Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add a thin layer of oil if needed, then place the marinated chicken thighs in the pan. Cook until a deep, caramelized crust forms, about 5‑6 minutes per side, until internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: Medium‑high heat

6. Cube the Cooked Chicken

   Remove the chicken from the skillet, let rest 2 minutes, then slice lengthwise, flip, and cut into 3‑4 inch cubes.

   Time: PT5M

7. Macerate the Sauce

   In a bowl, combine 2 tsp lime juice, 1 Tbsp chopped cilantro, and 4 tsp of the prepared El Pastor sauce. Stir thoroughly.

   Time: PT5M

8. Combine Chicken and Sauce

   Add the 8 oz cubed chicken to the macerated sauce, toss to coat evenly.

   Time: PT2M

9. Plate and Serve

   Transfer the chicken and sauce to a serving dish. Garnish with extra cilantro if desired. Enjoy as a filling for burritos, bowls, or tacos.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Kosher Salt: Table Salt (use half the amount)
• Instead of Black Pepper: White Pepper
• Instead of Cumin: Ground Coriander (different flavor)
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Dried Oregano: Mexican Oregano
• Instead of Olive Oil: Canola Oil, Avocado Oil
• Instead of Chipotle Peppers in Adobo Sauce: Smoked Paprika + chipotle powder
• Instead of Chicken Thighs: Chicken Breast (less juicy)
• Instead of Ancho Chili: Pasilla Chili
• Instead of Morita Peppers: Chipotle Peppers
• Instead of Guajillo Chilies: New Mexico Chili
• Instead of Sugar: Honey (1 tsp)
• Instead of Garlic Powder: Fresh minced garlic (½ tsp)
• Instead of Achiote Powder: Paprika + a pinch of turmeric
• Instead of Salt: Kosher Salt (same amount)
• Instead of Apple Cider Vinegar: White Vinegar (1 Tbsp)
• Instead of Canned Pineapple Juice: Fresh pineapple puree (1 ⅓ cup)
• Instead of Lime Juice: Lemon Juice
• Instead of Cilantro: Parsley (different flavor)

Equipment Needed

• Blender
• Small Blender
• Cast Iron Skillet
• Saucepot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Mixing Bowl
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Blending the adobo marinade until fully smooth
• Marinating the chicken for at least 8 hours
• Simmering the dried chilies for 20 minutes to rehydrate
• Cooking chicken to an internal temperature of 165°F (74°C)
• Macerating the El Pastor sauce with lime and cilantro before mixing with chicken

Chef Tips from the Video

• Pat the chicken dry before adding the adobo marinade for better crust formation.
• Toast the dried chilies briefly before simmering to enhance their flavor.
• Use a digital instant‑read thermometer for quick temperature checks.

Troubleshooting

Storage

Refrigerator: Store sauce and cooked chicken separately in airtight containers for up to 3 days.

Freezer: Chicken can be frozen raw (with marinade) for up to 2 months; sauce freezes well for 2 months.

Room temperature: Do not leave cooked chicken or sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• The El Pastor sauce can be made 2 days ahead and stored in the fridge.
• Reheat chicken gently in a skillet or microwave before mixing with fresh sauce.

Frequently Asked Questions