Grilled Chicken Al Pastor Skewers (Printable)

Smoky al pastor chicken skewers grilled with pineapple, finished with cilantro and lime for a zesty main.

# What You'll Need:

→ Marinade

01 - 3 dried guajillo chiles, stemmed and seeded
02 - 2 tablespoons achiote paste
03 - 2 garlic cloves, peeled
04 - 1/4 cup fresh orange juice
05 - 2 tablespoons apple cider vinegar
06 - 2 tablespoons pineapple juice
07 - 1 teaspoon dried oregano
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

→ Proteins & Produce

12 - 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2‑inch pieces
13 - 1/2 fresh pineapple, peeled, cored and cut into 1 1/2‑inch chunks
14 - 1 medium red onion, cut into bite‑sized chunks (optional)

→ Grilling & Garnish

15 - 2 tablespoons neutral vegetable oil
16 - Handful fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving

# How to Cook:

01 - Place dried guajillo chiles in a heatproof bowl and cover with hot water. Let soak until softened, about 10 minutes. Drain and discard soaking liquid.
02 - Combine rehydrated chiles, achiote paste, garlic, orange juice, apple cider vinegar, pineapple juice, oregano, cumin, smoked paprika, salt and pepper in a blender. Purée to a smooth paste, scraping down sides as needed.
03 - Place chicken pieces in a large bowl. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
04 - Prepare grill for direct medium‑high heat (grill grates should be hot and lightly oiled). If using wooden skewers, soak them in water for 30 minutes before threading.
05 - Thread marinated chicken pieces, pineapple chunks and onion (if using) alternately onto skewers, leaving a small gap between pieces for even cooking.
06 - Brush assembled skewers lightly with vegetable oil to prevent sticking and promote charring.
07 - Grill skewers over direct heat, turning occasionally, until chicken is cooked through and edges are lightly charred, about 12 to 15 minutes. Cook to an internal temperature of 165°F.
08 - Transfer skewers to a platter and let rest 3 to 5 minutes. Garnish with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • There’s a zesty little secret in the marinade that transforms humble chicken into something unforgettable.
  • The marriage of charred pineapple and juicy chicken is so irresistible, I dare you not to snack on the skewers before plating.
02 -
  • If you rush the marinating step, the flavors just won’t sing, so let it sit—patience makes the dish.
  • I once crowded my skewers and learned the hard way that spacing is key for even grilling; don’t pack them too tight.
03 -
  • Soak wooden skewers for at least 30 minutes so they don’t scorch on the grill.
  • The biggest flavor boost comes from not overcooking—pull the chicken as soon as it’s cooked through and juicy.
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