Pastor chicken, also known as pollo al pastor or chicken al pastor, is a popular Mexican dish made with chicken that is marinated and cooked on a rotating spit. It was inspired by Middle Eastern shawarma but has evolved over time using ingredients and flavors native to Mexico. This guide will explain what pastor chicken is how it originated the key ingredients that give it signature flavor, different cooking methods, how to serve it, and some frequently asked questions about making this tasty dish at home.
The History and Origins of Pastor Chicken
The roots of pastor chicken can be traced back to Lebanese immigrants who brought vertical rotisserie cooking techniques (shawarma) to Mexico in the early 20th century. The cooking method spread to central Mexico especially Puebla where locals experimented with using pork instead of lamb or chicken. By the 1960s, the pork version called tacos al pastor became a quintessential Mexican street food.
The name “al pastor” means “in the shepherd style” in Spanish, referring to the rotisserie spit cooking. Chicken pastor is a leaner variation that has gained popularity more recently. It combines the marinade and overall flavor profile of al pastor pork with the convenience, milder taste, and health benefits of using chicken as the protein.
The Signature Pastor Chicken Flavor Profile
While the protein may differ, the medley of ingredients used to marinate and season pastor chicken provides its signature flavor. The marinade often contains:
- Dried chilies like guajillo, ancho, and chipotle which providefruity, earthy heat
- Spices such as cumin, oregano, and garlic
- Acidic components like pineapple juice, vinegar, and citrus juice which tenderize the meat
- Achiote paste for earthiness, red color, and subtle sweetness
- Onion, pineapple, and other aromatics
This combination of savory, sweet, and spicy is what makes the dish so craveable. The paste permeates the chicken, turning it red and making it tender. A final garnish of fresh pineapple adds sweetness and texture contrast.
Cooking Methods for Pastor Chicken
Traditionally, pastor chicken is cooked on a trompo – a tall, rotating vertical spit. The chicken is stacked above a pineapple, allowing juices to drip down and baste it as it rotates over a flame. The outer layer gets nicely charred.
For home cooking, the following methods work well:
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Grilling over direct high heat creates a smoky char while cooking through. Skewer chicken pieces with pineapple chunks.
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Pan frying or sautéing in a skillet produces a crispy exterior. Cut chicken into strips before marinating.
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Broiling in the oven under high heat chars the outside. Place chicken on a lightly oiled rack over a foil-lined pan.
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Slow cooking in a crockpot or instant pot tenderizes the meat completely.
While cooking times vary, chicken is done once the internal temperature reaches 165°F. Allow it to rest before slicing for maximum juiciness.
Serving Suggestions for Chicken Pastor
There are many excellent ways to serve pastor chicken:
- In soft corn tortillas or hard taco shells as classic tacos al pastor with onion, cilantro, and lime
- Chopped over salads or rice bowls with avocado and beans
- Stuffed into quesadillas or burritos along with cheese, peppers, etc.
- On nachos loaded with peppers, salsa, and guacamole
- Mixed into chilaquiles or huevos rancheros for a Mexican-style brunch
It also pairs well with sides like Mexican rice, refried beans, elote (Mexican street corn), and fresh pineapple. A squeeze of lime juice and hot sauce or salsa complete the flavors.
Frequently Asked Questions About Pastor Chicken
How long should I marinate the chicken?
- For best results, marinate for 4-12 hours in the refrigerator to let the flavors permeate deeply. At minimum, marinate for 1-2 hours.
What is the best cut of chicken to use?
- Boneless, skinless chicken thighs work very well. They stay juicier than breasts. You can also use breasts, skewers, or a whole spatchcock chicken.
Can I make it vegetarian/vegan?
- Yes! Substitute seitan, tofu, mushrooms, jackfruit, or cauliflower that has been marinated in the pastor sauce. Adjust cooking times.
How should I store and reheat leftovers?
- Refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through. Add broth or salsa to prevent drying out.
What drinks pair well with it?
- Refreshing Mexican beers, margaritas, horchata, jamaica (hibiscus tea), and other Latin American aguas frescas.
Can I freeze the finished dish?
- You can freeze it for 2-3 months. Thaw in the refrigerator before reheating to serve.
Conclusion
What Is Chicken Al Pastor?
Traditional al pastor, which literally means “shepherd-style” is typically made with pork carved off a vertical spit called a “trompo” (similar to Middle Eastern Shawarma) in a classical spice blend of guallijo chiles and achiote paste. As a Mexican street food it is oftentimes served in tortillas and topped with roasted pineapple and cilantro.
My version features chipotles in adobo which contains achiote as achiote paste can be a bit tricky to come by. I prefer to use guallijo chile powder but this recipe can also be made with regular chile powder.
- Boneless skinless chicken thighs – you could also use cut chicken breast or a different protein (see note below)
- Pineapple chunks – pineapple is the traditional fruit used in chicken al pastor but I’ve sometimes seen it made with oranges instead if you’re looking for a different alternative!
- Cilantro – for garnish. You could omit if you don’t like cilantro.
- Canned Adobo sauce – you’ll use both the actual liquid and chipotles from the can. You can find this at most grocery stores in the Mexican/Latin American section.
- Olive oil – or a more neutral oil like avocado oil.
- Fresh garlic cloves – simply peel. No need to chop as you’ll be blending them.
- Apple cider vinegar – white vinegar will also work.
- Honey – for sweetness. Feel free to use maple syrup instead if that’s all you have.
- Lime juice – Ideally use fresh lime juice.
- Guajillo chile powder – you can find this online or in some grocery stores. If not use regular chili powder instead.
- Ground cumin – most al pastor spice blends contain cumin.
- Dried oregano – or you can use double the amount of fresh oregano.
- Salt and Pepper – feel free to reduce salt amount if watching sodium levels.
Why Make This Chicken Al Pastor Recipe?
- So Easy! – simply blend, marinate and cook! You could truly marinate anything in this al pastor sauce.
- Packed-full of flavor – this recipe doesn’t skimp on flavor. Inspired by the traditional Mexican version this al pastor chicken is sweet and spicy and and will make you crave more!
- Great protein for any dish – Chicken al pastor tacos might be the traditional use but I’m here to vouch for adding this al pastor chicken to literally any dish. More ideas below but burritos bowls and salads are my favorites. This is more than your Taco Tuesday recipe!
