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Grilled Chicken “Al Pastor” Style

Serving Size: 4


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  1. Place guajillo and ancho chiles in a large frying pan over medium heat and cook for about 5 minutes turning chiles occasionally until lightly browned, puffed and very aromatic. Remove from heat into a mixing bowl and add orange juice and pineapple juice to rehydrate for 15 to 20 minutes.
  2. In the same frying pan over medium heat, add cumin and cook until fragrant but not browned, about 1 minute.
  3. Combine all ingredients into a blender and blend on high speed until completely smooth, scraping down the sides as necessary. Set aside to cool off.
  4. In a large ziplock bag, combine the whole chicken and marinade, making sure all sides of the chicken are well coated with the marinade. Seal the bag and keep it refrigerated for at least 4 hours and up to overnight.

  5. Heat the grill over medium-high heat (350°F to 400°F). Once the grill is hot, brush the grates with olive oil. Grill the chicken skin side down over direct heat until crispy and lightly charred, about 5 minutes. Reduce the heat to low (250°F to 300°F), then turn the chicken and continue grilling until the skin is golden brown and the internal temperature of the thickest part of the chicken reaches 165°F, about 40 minutes.
  6. If you are using a charcoal grill, move the chicken away from direct heat while cooking to be sure you don't dry it out. This may take longer than 40 minutes, make sure to use a thermometer for doneness.
  7. Serve with any or all of the following suggestions: rice, beans, tortillas, salsa, guacamole, pico de gallo, grilled pineapple wheels, or grilled green onions.


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