Summer is here! Try this grilled chicken recipe for juicy chicken thighs marinated in pineapple and spices, then topped with a fresh take on pico de gallo.
Grilled Chipotle Chicken al Pastor Tacos with Pineapple Pico de Gallo
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Yield:
4-6 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
For the Chipotle Chicken al Pastor:
- 4 pounds of boneless skinless chicken thighs
- ½ cup of Mazola® Corn Oil
- 8-ounce can of pineapple tidbits
- 7-ounce can of chipotle peppers in adobo sauce
- ¼ cup of sour orange juice (may substitute with half orange and half lemon juice)
- 8 garlic cloves, peeled
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 2 teaspoons of dried oregano
- 1 tablespoon of kosher salt
- Tortillas of choice
For the Pineapple Pico de Gallo:
- 2 cups of fresh pineapple, cut into small cubes
- 1 jalapeno, finely diced
- 1 medium red onion, finely diced
- ¼ cup of cilantro, chopped
- 3 soft limes, juiced
- 1 teaspoon kosher salt
Instructions
- Add the chicken thighs to a medium-sized bowl, and set aside.
- Add the Mazola® Corn Oil, canned pineapple, chipotle peppers in adobo sauce, sour orange juice, garlic cloves, and spices to a blender.
- Fully blend marinade for about 15 seconds.
- Add al pastor marinade to the chicken and onions and toss to coat evenly.
- Cover the bowl and marinate overnight or for at least 2 hours.
- Preheat grill to medium-high heat.
- Transfer marinated chicken onto a nonstick baking sheet tray, leaving any excess liquid marinade behind.
- Transfer the marinated chicken thighs to the grill for 15 minutes.
- Flip each chicken thigh and grill for 10 additional minutes or until fully cooked, at an internal temperature of 165°F.
- Once the chicken has been off the grill for at least 10 minutes, cut chicken thighs into small cubes.
- For the pineapple pico de gallo, combine all ingredients in a bowl and mix.
- Serve chicken on a warm tortilla, topped with a small spoonful of pineapple pico de gallo.
- Optional toppings include cilantro, diced onions, and cotija cheese.
Recipe by Chris Valdes of @chefchrisvaldes
