Go Back

The Best Homemade Oven Roasted Al Pastor Chicken Thighs

These Oven Roasted Al Pastor Chicken Thighs bring the vibrant, smoky, and tangy flavors of traditional Al Pastor into your home kitchen. Using a rich marinade of guajillo and pasilla peppers, citrus, and warm spices, this recipe creates juicy, tender chicken thighs with an irresistible caramelized pineapple base. Oven-roasted to perfection, this dish is perfect for tacos, burrito bowls, or salads. With a simple stacking method that mimics a traditional trompo, this Al Pastor recipe delivers authentic taste without the need for a spit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Marinating Time 4 hours
Course Main Course
Cuisine Latin American, Mexican

Equipment

  • Blender or Food Processor
  • Mixing Bowls
  • Large Resealable Plastic Bag or Container
  • Baking Sheet or Roasting Pan
  • Short Thick Skewer
  • Sharp Knife
  • Cutting Board

Ingredients
  

For the Marinade:

  • 1 cup fresh squeezed orange juice
  • 2 pasilla peppers seeded
  • 2 guajillo peppers seeded
  • ½ white onion roughly chopped
  • 2 garlic cloves
  • 1 teaspoon achiote paste
  • 2 whole chipotle peppers from a can
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • ¼ cup chicken broth
  • 2 tablespoons apple cider vinegar

For the Chicken:

  • 2 lbs boneless skinless chicken thighs
  • 1 pineapple peeled and sliced into rings

Instructions
 

Prepare the Marinade:

  • Place the dried pasilla and guajillo peppers in a bowl and cover them with boiling water. Let soak for 15 minutes until softened. Drain, remove stems and seeds.
  • In a blender or food processor, combine:
  • Softened peppers
  • Fresh orange juice
  • Chopped onion
  • Garlic cloves
  • Achiote paste
  • Chipotle peppers
  • Salt, black pepper, cumin, thyme, and oregano
  • Chicken broth and apple cider vinegar
  • Blend until completely smooth.

Marinate the Chicken:

  • Place the chicken thighs in a large bowl or resealable bag.
  • Pour the marinade over the chicken, ensuring all pieces are well coated.
  • Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.

Preheat the Oven:

  • When ready to cook, preheat oven to 400°F (190°C).

Prepare the Pineapple Base:

  • Arrange pineapple rings in a single layer on a baking sheet or roasting pan.
  • Use a thick skewer as a base for stacking the chicken.

Stack the Chicken:

  • Remove chicken from the marinade, letting any excess drip off. Reserve leftover marinade for basting.
  • Layer the marinated chicken thighs on top of the pineapple and skewer, slightly overlapping to mimic a traditional Al Pastor trompo.

Roast the Chicken:

  • Place in the preheated oven and roast for 45-50 minutes until fully cooked and edges are slightly charred.
  • Halfway through, baste with the reserved marinade for extra flavor and moisture.

Finish & Serve:

  • Remove from oven and let rest for a few minutes before slicing.
  • The pineapple will have caramelized, absorbing the marinade and adding a delicious sweet and tangy flavor.
Keyword al pastor, Chicken, Homemade, oven, thighs