Description
Chicken al Pastor Bowls are a vibrant and flavorful meal featuring juicy grilled chicken marinated in a smoky, sweet chipotle and achiote sauce. Served over lime and cilantro-infused rice, with charred pineapple, avocado, salsa verde, and optional cotija cheese, these bowls bring the taste of authentic Mexican street food right to your table.
Ingredients
Scale
Marinade
- 6 cloves garlic, minced
- 2 Tablespoons chipotle chilies in adobo sauce, minced (about 3–4 chipotle peppers)
- ½ medium onion, peeled
- 1 Tablespoon achiote paste (up to 2 tablespoons if preferred)
- ½ cup orange juice
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon ancho chili powder
- 1 ½ teaspoons ground oregano
- 1 ½ teaspoons ground cumin
- 2 teaspoons kosher salt
Bowls
- 2 pounds boneless skinless chicken breasts or thighs
- 6 cups cooked rice (coconut rice, jasmine rice, brown rice, or half cauliflower rice mix)
- ¼ cup fresh lime juice
- ½ cup chopped cilantro
- ½ teaspoon kosher salt
- 6 slices pineapple
- ⅛ teaspoon chili powder
- 6 Tablespoons salsa verde
- 6 Tablespoons diced white onion
- 1 avocado, diced or sliced
- Optional cotija cheese or queso fresco for serving
Instructions
- Prepare the Marinade: In a large blender or food processor, combine the minced garlic, chipotle chilies in adobo, peeled onion, achiote paste, orange juice, apple cider vinegar, brown sugar, ancho chili powder, oregano, cumin, and kosher salt. Blend until smooth and well combined.
- Marinate the Chicken: Pour the marinade over the chicken breasts or thighs in a zip-top bag or dish. Seal and refrigerate for at least 2-4 hours, or up to 24 hours for deeper flavor absorption.
- Prepare the Rice: Drizzle the cooked rice with fresh lime juice, sprinkle with chopped cilantro and kosher salt, then toss gently to combine. Keep warm until serving.
- Preheat the Grill: Heat a grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, discarding any excess marinade. Place on the grill and cook for 5-7 minutes per side, until the edges are charred and the internal temperature reaches 165°F. Use a digital thermometer to verify doneness.
- Grill the Pineapple: Sprinkle pineapple slices with chili powder. Grill pineapple slices around the chicken for 1-2 minutes per side until caramelized and lightly charred. Remove from grill and dice into large chunks.
- Rest and Slice Chicken: Remove chicken from the grill and let rest on a cutting board for 5 minutes. Then slice or chop into bite-sized pieces.
- Assemble the Bowls: Divide the lime-cilantro rice into bowls. Top with grilled chicken, diced grilled pineapple, avocado, diced white onion, a drizzle of salsa verde, and extra chopped cilantro. Optionally, crumble cotija cheese or queso fresco over the top. Serve with lime wedges. Alternatively, serve in warm corn tortillas as tacos.
Notes
- Store leftover components separately in airtight containers in the fridge for up to 3-4 days.
- Freeze cooked chicken and rice (avoid freezing avocado and toppings) for up to 2 months; thaw in the refrigerator before reheating.
- Reheat leftovers gently in the microwave or on the stovetop with a splash of water to retain moisture.
- Marinate chicken up to 24 hours ahead, and prepare rice and toppings a day early for convenience, keeping everything refrigerated separately.
