Expert Tips and Tricks

• Boneless skinless chicken thighs: You must use boneless skinless chicken thighs because they are more flavorful and juicier than chicken breasts. We also need the higher fat content of chicken thighs to insulate the chicken from drying out when cooking at the high heat required to create the caramelized exterior.
• Chipotle peppers: These are smoked and dried jalapeños rehydrated and preserved in adobo sauce, prized for their intense, zesty, smoky, slightly sweet heat.  They are sold in 7- or 12-oz cans.  Grocery stores will either carry them near the tacos by the chopped green chilies and jarred salsas, in the international aisle, or in the Latin aisle.  If you don’t see them, make sure to ask, or you can purchase them on Amazon here.
• Dried guajillo chiles: These can be found at any Mexican market as well as many grocery stores (and almost all Super Walmarts) in either the Mexican aisle or produce section. Many produce stores, such as Sprouts and Whole Foods, also carry packages of dried guajillo chiles. If you can’t find them or simply want a one-click option, then you can get them on Amazon here.
• To easily remove seeds from Guajillo peppers: Cut the stems off with kitchen shears, then cut each chili open like a book, then scrape out the seeds. After you remove the seeds from your dried guajillo chiles, immediately wash your hands. 
• *Use CANNED Pineapple Juice:  Use only CANNED pineapple juice!  Canned pineapple juice will infuse your chicken with flavor without leaving it mushy if it’s not marinated too long.  Fresh pineapple juice still contains enzymes that could break down your chicken and is more likely to leave it mushy within a short time.
• Guacamole: You have three options when it comes to guacamole: 1) go simple by picking up store-bought in the deli section; 2) mash avocados with lime juice, garlic powder, onion powder, salt and pepper or 3) go all out with my favorite guacamole recipe made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes.
• Achiote paste: This is sold in several ways: ground, as seeds, as a paste, or infused in cooking oil or lard.  For this recipe, you want the paste, which is sold in blocks.  You can find it in any Mexican market or you can buy it on Amazon here. 
• Achiote Paste Substitute: (Note, this substitution will not provide the authentic bright red-orange color. And yes, add these seasonings in ADDITION to the ones listed in the recipe if you are not using achiote paste.
  • 1 ½ tablespoons paprika
  • 2 teaspoons white vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cloves

Prep and Make Ahead

• Marinade: Blend and refrigerate in an airtight container for up to 5 days.
• Chicken: Cut up to 3 days ahead; marinate up to 24 hours in advance.
• Kabobs: Thread ahead of time — the thick marinade clings well — and refrigerate until ready to grill.
• Fully Assembled: Cooked chicken keeps for up to 5 days in the fridge.
• Toppings: Pico de gallo and guacamole can be made a few days ahead. Stir a spoonful of sour cream into the guacamole and press plastic wrap directly onto the surface to prevent browning.

How to Store and Reheat

• To store: Store Leftover Chicken Al Pastor in an airtight container in the fridge for up to five days. 
• To freeze: I do not recommend freezing the pineapple as it will become mushy once thawed, but the chicken can be frozen for up to 3 months.  Thaw overnight before reheating.
• To reheat: Remove sliced chicken and reheat in a skillet with a drizzle of oil over medium heat or microwave for 30 seconds, then at 15-second intervals until warmed through.