Al Pastor Chicken Bowls

Ingredients:

For the Marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs

• 1/2 dices pineapple

• 1/4 cup orange juice

• 1/4 cup apple cider vinegar

• 2 tablespoons garlic paste

• 1 small can chipotle pepper in adobo sauce (adjust to taste for spiciness)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 lime juiced

For the Toppings and Assembly:

• 1 onion

• 1 red bell pepper

• 1 yellow bell pepper

• 1 orange bell pepper

• 1/2 cup diced pineapple

• 1/2 cup diced red onion

• 1/4 cup chopped fresh cilantro

• Lime wedges for serving

Instructions:

1. Prepare the Marinade:

   • In a food processor or blender combine the pineapple, orange juice, lime juice garlic paste, apple cider vinegar, chipotle pepper, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Blend to create the marinade.

2. Marinate the Chicken:

   • Place the chicken thighs in a resealable plastic bag or a shallow dish.

   • Pour the marinade over the chicken, making sure it's evenly coated.

   • Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

3. Preheat the Grill:

   • Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). You can also use a grill pan or a stovetop griddle if you don't have an outdoor grill.

4. Grill the Chicken:

   • Remove the chicken from the marinade and let any excess drip off.

   • Grill the chicken thighs for about 5-7 minutes per side or until they are cooked through and have nice grill marks. Cooking times may vary depending on the thickness of the chicken.

   • If possible cook your chicken on a vertical spit and cook until all chicken reaches 170 degrees internal. This way you can slice off the chicken per serving.

   • If using a vertical split cook your chicken over the bell pepper and onion mix for a perfect mix of chicken and grilled veggies to fill your tacos or top your bowl.

5. Slice the Chicken:

   • Once the chicken is done, remove it from the grill and let it rest for a few minutes. Then, slice it into thin strips.

6. Optional Serving:

   • While the chicken is resting, warm tortillas on the grill or in a pan for about 30 seconds per side until they are soft and pliable.

   • Prepare cilantro lime rice for taco bowls. Cook your favorite rice add fresh squeezed lime and cilantro and serve your sliced chicken over it.

7. Assemble the Tacos/Bowls:

   • To assemble the Al Pastor Chicken Tacos, place some sliced chicken on each tortilla.

   • Top with diced pineapple, diced red onion, and chopped cilantro.

   • Serve with lime wedges on the side for squeezing over the tacos.

8. Enjoy:

   • Serve your delicious Al Pastor Chicken immediately and enjoy the flavors of Mexico!

Feel free to customize your tacos with additional toppings like salsa, guacamole, or sour cream if you like. This recipe is versatile, so adjust the spice level and toppings to suit your taste preferences.