Easy 30 Minute Chicken AL Pastor Tacos
EASY 30 MINUTE CHICKEN AL PASTOR TACOS is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 38 min | Cook: 47 min | Total: 1 hr 35 min
Cost: $17.59 total, $4.40 per serving
Ingredients
- 90 g White Onion (half a medium white onion, diced small)
- 100 g Poblano Pepper (small dice; can substitute 2‑3 jalapeños or serranos)
- 375 g Tomatillos (peeled and coarsely chopped)
- 20 g Garlic (5‑6 cloves, pressed)
- 5 g Salt (for salsa)
- 50 g Water (for salsa steam)
- 150 g Fresh Pineapple (50 g for marinade, 100 g for grilling and dicing)
- 100 g Orange Juice (freshly squeezed or store‑bought)
- 25 g Water (for al pastor marinade)
- 25 g White Distilled Vinegar
- 20 g Granulated Sugar
- 20 g Salt (for al pastor marinade)
- 30 g Achiote (Annatto) Paste (Mexican red‑orange paste, key flavor for al pastor)
- 2 g Oregano (dried)
- 5 g Garlic Powder
- 5 g Ground Cumin
- 10 g Chili Powder
- 907 g Boneless Skinless Chicken Thighs (about 2 lb, roughly 12 pieces)
- 45 ml Olive Oil (for final sauté; any high‑heat oil works)
- 12 pieces Corn Tortillas (double‑layered for heartier bite)
- 10 g Fresh Cilantro (chopped)
- 30 g White Onion (topping) (finely diced for garnish)
- 30 g Queso Fresco (grated; feta can substitute)
Instructions
Freeze a Bowl for the Salsa
Place a flat shallow bowl in the freezer; this will be used later to chill the hot salsa quickly.
Time: PT5M
Dice Onion, Pepper, and Tomatillos
Dice half a white onion (≈90 g) and 100 g of poblano (or jalapeños) into small pieces. Roughly chop the tomatillos (≈375 g).
Time: PT10M
Cook the Tomatillo Salsa
Transfer the diced onion, pepper, tomatillos, 20 g garlic, 5 g salt, and 50 g water to a high‑sided saucepan. Bring to a simmer over medium‑high (≈200 °F) for 2‑3 minutes, then lower to medium‑low, cover, and cook 10 minutes.
Time: PT13M
Temperature: 200°F
Reduce Salsa to Desired Consistency
Remove the lid and continue cooking 8‑10 minutes, stirring occasionally, until the mixture thickens into a chunky salsa.
Time: PT10M
Temperature: 200°F
Prepare Al Pastor Marinade
In a mixing container, combine 50 g fresh pineapple, 100 g orange juice, 25 g water, 25 g white distilled vinegar, 20 g sugar, 20 g salt, 30 g achiote paste, 2 g oregano, 5 g garlic powder, 5 g cumin, and 10 g chili powder. Blend with an immersion blender until smooth.
Time: PT5M
Coat Chicken with Half Marinade
Place 907 g chicken thighs in a medium bowl. Add about 100 g (≈½ of the marinade) and toss until the pieces are well coated.
Time: PT3M
Arrange Chicken and Pineapple on Sheet
Line a half‑sheet tray with foil. Lay the coated chicken thighs in a 4 × 3 pattern. Place two planks of fresh pineapple (≈100 g total) on either side of the meat, matching thickness to the thighs.
Time: PT5M
Preheat Broiler
Set the oven’s broiler to high and preheat for about 15 minutes (≈500°F).
Time: PT15M
Temperature: 500°F
Broil First Side
Place the tray under the broiler, skin side up, and cook for 5 minutes until the surface begins to brown.
Time: PT5M
Temperature: 500°F
Rotate Tray and Broil Again
Rotate the tray 180° and broil another 5 minutes to even the color.
Time: PT5M
Temperature: 500°F
Flip Chicken and Finish Broiling
Turn the chicken thighs over (pineapple stays put) and broil 6 minutes, or until the second side is nicely charred and the meat reaches an internal temperature of 165 °F.
Time: PT6M
Temperature: 500°F
Rest Chicken
Remove the tray and let the chicken rest for 5 minutes; this helps juices redistribute.
Time: PT5M
Slice Chicken and Pineapple
Transfer the thighs to a cutting board. Slice each thigh into ~½‑inch pieces at a 90° angle. Dice the grilled pineapple similarly.
Time: PT5M
Sauté Sliced Chicken with Reserved Marinade
Heat a very hot non‑stick skillet, add 45 ml oil, then add the sliced chicken. Sauté 1 minute, then stir in 40‑50 g of the reserved al pastor sauce. Cook 3 minutes more until the sauce reduces and coats the meat.
Time: PT4M
Temperature: high
Warm Corn Tortillas
Heat a dry non‑stick pan over medium heat. Warm each tortilla 20‑30 seconds per side until pliable.
Time: PT2M
Temperature: medium
Assemble Tacos
Place a double layer of corn tortilla on a plate, add ~3 oz (≈85 g) of the sautéed chicken, top with a pinch of chopped cilantro and white onion, a spoonful of the chilled tomatillo salsa, and finish with grated queso fresco.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Poblano Pepper: Jalapeño, Serrano
- Instead of Fresh Pineapple: Canned pineapple, drained
- Instead of Orange Juice: Mandarin juice
- Instead of White Distilled Vinegar: Apple cider vinegar (slightly sweeter)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Achiote (Annatto) Paste: Lime juice + chili powder + paprika
- Instead of Boneless Skinless Chicken Thighs: Chicken breast (less juicy)
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Queso Fresco: Feta
Equipment Needed
- Flat Shallow Bowl
- High‑Sided Saucepan
- Immersion Blender
- Mixing Container (high‑setting)
- Sheet Tray (half sheet)
- Aluminum Foil
- Broiler (oven)
- Tongs
- Knife
- Cutting Board
- Non‑Stick Skillet
- Measuring Scale
- Grater
Critical Steps — Do Not Skip
- Broiling the chicken to achieve authentic char without burning
- Reducing the tomatillo salsa to the right thickness
- Using a thick achiote‑based marinade so flavor stays on the meat
- Slicing the cooked chicken at a 90° angle to mimic spit‑cut al pastor
Chef Tips from the Video
- Use fresh pineapple for the best caramelized flavor; canned pineapple adds extra moisture.
- For extra smoky flavor, add a pinch of smoked paprika to the al pastor marinade.
- If you don’t have achiote paste, blend equal parts paprika, ground cumin, and a splash of lime juice as a substitute.
Troubleshooting
Chicken isn’t charred enough
Increase broiling time by 1‑2 minutes per side, or move the tray closer to the broiler element.
Salsa is too watery
Continue simmering uncovered until excess liquid evaporates; the salsa should coat the back of a spoon.
Marinade is too thin and runs off the chicken
Add a little more achiote paste or a teaspoon of cornstarch slurry to thicken before coating the meat.
Pineapple burns before chicken is done
Cut pineapple slightly thinner or add it to the tray halfway through the broiling process.
Storage
Refrigerator: Store salsa, cooked chicken, and extra pineapple in airtight containers for up to 3 days.
Freezer: Freeze leftover al pastor marinade in ice‑cube trays; use within 2 months.
Room temperature: Tortillas can be kept in a bread box for 1‑2 days.
Make-Ahead Tips
- The tomatillo salsa can be made up to 2 days ahead and stored chilled.
- Al pastor marinade freezes well; make a larger batch and keep frozen portions for future meals.
- Grilled pineapple can be pre‑chopped and stored in the fridge for quick taco assembly.
Frequently Asked Questions
What is the cultural significance and history of Chicken Al Pastor Tacos in Mexican cuisine?
Al pastor originated in central Mexico, inspired by Lebanese shawarma brought by immigrants in the early 20th century. The traditional version uses pork marinated in achiote and pineapple, cooked on a vertical spit. Using chicken is a modern adaptation that keeps the smoky‑sweet flavor while being quicker for home cooks.
What are the traditional regional variations of al pastor tacos in Mexico?
In the Yucatán, the meat may be marinated with local citrus and served with pickled onions. In central Mexico, pork is standard and the tacos are often topped with pineapple, cilantro, and onion. Some regions add guajillo chilies for extra heat.
How is authentic al pastor traditionally served in Mexico?
Authentic al pastor is sliced thin from a rotating spit, placed on a small corn tortilla, and topped with diced pineapple, chopped white onion, fresh cilantro, and a squeeze of lime. It’s usually enjoyed with a side of salsa verde or tomatillo salsa.
During which celebrations is al pastor commonly enjoyed in Mexican culture?
Al pastor is a staple at street‑food festivals, family gatherings, and celebrations such as birthdays and Día de los Muertos. It’s also a popular late‑night snack after parties and at weekend markets.
What makes Chicken Al Pastor Tacos special compared to other Mexican taco fillings?
The combination of a sweet‑tart achiote‑based marinade, caramelized pineapple, and the quick broiler method gives chicken a flavor profile that mimics the traditional spit‑cooked pork while being faster and leaner. The double‑layered corn tortilla adds a hearty bite.
What are the most common mistakes to avoid when making Chicken Al Pastor Tacos?
Common errors include over‑cooking the chicken so it dries out, using a thin slice of pineapple that burns too quickly, and not reducing the tomatillo salsa enough, resulting in a watery topping. Also, avoid overcrowding the broiler tray, which prevents proper char.
Why does this recipe use a thick achiote paste instead of just chili powder and paprika?
Achiote paste contains ground annatto seeds, which give al pastor its signature deep red color, earthy flavor, and subtle tang. Chili powder and paprika can mimic the heat and color but lack the unique nutty‑peppery notes of authentic achiote.
Can I make the chicken al pastor ahead of time and how should I store it?
Yes. Cook the chicken and pineapple as directed, then let it cool. Store the sliced meat and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet with a splash of the reserved sauce before assembling tacos.
What texture and appearance should I look for when the tomatillo salsa is done?
The salsa should be thick enough to coat the back of a spoon, with visible small pieces of onion, pepper, and tomatillo. It should have a bright green‑yellow hue and a fresh, slightly tangy aroma.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on quick, practical home‑cooking tutorials that often adapt classic dishes for weeknight preparation. He emphasizes efficient techniques, minimal cleanup, and clear visual instructions.
How does the YouTube channel Brian Lagerstrom's approach to Mexican cooking differ from other Mexican cooking channels?
Brian Lagerstrom prioritizes speed and simplicity, using tools like the broiler and freezer‑chilled bowls to cut down on traditional long‑cook methods. While many Mexican channels showcase authentic, time‑intensive techniques, he adapts them for the busy home cook without sacrificing flavor.
Last updated: August 31, 2026
