Chicken al pastor is a great fit for backyard cooking because it combines smoky chicken thighs, bright citrus, achiote and caramelized pineapple without requiring a traditional vertical spit. This version uses a two-stage cook: build smoke flavor first, then finish over hot charcoal for the color and char that make al pastor-style tacos so good.
Original client project: I created this recipe and produced the cook for Lone Star Grillz using the El Fuego Trio. You can view the Lone Star Grillz recipe page here.
Why the smoke-then-char method works
Chicken thighs stay juicy at higher finishing temperatures, so they are ideal for this style of cook. Starting on the pellet side gives the meat time to pick up smoke while the marinade begins to set. Moving the skewers to direct charcoal heat at the end caramelizes the pineapple and creates crisp, charred edges on the chicken.
Ingredients
Chicken and marinade
- 3 lb boneless, skinless chicken thighs
- 2 oz achiote paste
- 6 garlic cloves
- 1/2 cup pineapple juice
- 1/4 cup orange juice
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp smoked paprika
For the skewers and tacos
- 1 fresh pineapple, cut into roughly 1 1/2-inch pieces
- Corn tortillas
- Diced red onion
- Chopped cilantro
- Salsa verde
- Lime wedges
How to make chicken al pastor skewers
- Blend the marinade. Combine the achiote, garlic, fruit juices, vinegar, olive oil and seasonings until smooth.
- Marinate the chicken. Trim the thighs, cut them into bite-size chunks and coat thoroughly. Refrigerate at least 4 hours; overnight gives the flavor more time to develop.
- Build the skewers. Alternate chicken and pineapple, leaving a little room between pieces so heat can circulate.
- Smoke at 250°F. Cook on the pellet side long enough to develop smoke flavor and start rendering the chicken, about 30 minutes.
- Finish over hot charcoal. Move the skewers to direct heat and turn frequently, roughly 2–3 minutes per side, until the edges are deeply browned and the pineapple is caramelized.
- Check doneness. Chicken thighs are excellent in the 175–185°F range for this application. Rest the skewers about 5 minutes before serving.
Build the tacos
Warm the tortillas over the fire, then add chicken and pineapple with red onion, cilantro, salsa verde and a squeeze of lime. The combination of smoke, citrus, sweetness and live-fire char is the whole point of this cook.
Backyard BBQ tips
- Use thighs instead of breast meat for more forgiving results over direct heat.
- Do not crowd the skewers; a little separation helps the chicken brown instead of steam.
- Watch the pineapple closely over charcoal because its sugars can darken fast.
- If using wooden skewers, soak them before cooking or shield exposed ends from the hottest part of the fire.
Looking for another easy backyard cook? Try our Easy Backyard Ribs or Cherry Cola Pulled Pork.
Everyday BBQ: BBQ for the everyday family.
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