Skillet Chicken Al Pastor Chipotle Copycat

Looking for more Mexican chicken recipes? Try my chicken tinga and pollo asado next. I am slightly obsessed with Chipotle, so when they launched the new chicken al pastor, I was first in line to sample it. It was incredibly delicious, but also a dish that I felt confident recreating at home for my family. Well, friends, Inspired by my pork al pastor, my version has all the smoky and zesty flavors you’d expect and much more. I daresay even the biggest Chipotle fan would prefer mine over takeout!

Why I love this recipe

So much flavor. This dish is famous for tickling all the senses- sweet, smoky, and just the right amount of spice. Surprisingly easy! All you need to do is blend the marinade ingredients, let the chicken soak in the flavors, and quickly cook the chicken in a skillet on the stove! It’s one of the reasons why I make this so often for my family. So versatile. I like to use the chicken for tacos (hello, Taco Tuesday), but it’s also great in burrito bowls, quesadillas, and more!

Ingredients needed

Chicken thighs. I tested this recipe with both thighs and breasts and found that chicken thighs just held onto the flavor so much better. Opt for skinless and boneless thigh fillets. Pineapple juice AND pineapple. A key ingredient in any chicken pastor, pineapple juice adds a tropical tang to every bite and the chucks of pineapple add sweetness. My secret trick is to use the juice from canned pineapple so you kill two birds with one stone. White vinegar. This helps balance the sweetness of the pineapple juice. Lime juice. The acidity helps break down and tenderize the meat. Onion and garlic. For a savory flavor in the marinade. Dry seasonings. I’m using cumin, oregano, and cinnamon. Salt and pepper. To taste. Achiote paste. This paste is made from crushed annatto seeds, aromatics, orange juice, and seasonings. It should be available at well-stocked grocery stores, Mexican markets, or online. Guajillo chili powder. Made from dried and crushed Guajillo peppers, this fruity and earthy chili powder is much milder than chipotle chili powder. Like the achiote paste, any mainstream grocery store stocks it. If you can’t find it, just use a mix of taco seasoning and ground chili powder.

How to make chicken al pastor

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Chicken al pastor is a Mexican-inspired dish where chicken is marinated in a blend of chili peppers, pineapple, achiote, and spices, then cooked until caramelized and juicy. “This recipe seriously tastes like Chipotle’s Pollo Al Pastor, but with so much flavor. I love how easy it is to make at home.” – Rhonda Step 3- Sear. Heat some oil in a non-stick skillet over medium-high heat. Add a few spoonfuls of the marinade to the skillet, followed by the chicken thighs. Sear on both sides until charred, then add the pineapple and excess sauce. Toss everything together, then serve.

Arman’s recipe tips

Let the chicken come down to room temperature before cooking. This helps it cook evenly! You’ll know the chicken is fully cooked by checking the internal temperature and making sure it is 165F using a food thermometer. Cook the chicken thigh pieces in a single layer in the skillet to help them develop a nice char on the outside. Let the chicken rest off of the heat for 5 to 10 minutes after cooking. This way, the juices will redistribute back into the meat, giving you more flavorful and juicier chicken.

Storage instructions

To store: Transfer the leftover cooked chicken to an airtight container or wrap the pieces in foil. Store in the fridge for 3 to 4 days. To reheat: To prevent the pieces from drying out, reheat the chicken in a 400ºF oven until it’s warmed through (about 15 minutes).