chicken | main course | on the grill
Chicken Al Pastor Tacos
Prep Time: 15 minutes Cooking Time: 15 minutes 4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 package | Granny's Boneless, Skinless Chicken Thighs |
| 1/3cup | 85 ml | pineapple juice |
| 1/3cup | 85 ml | chipotle sauce |
| 2 cloves | garlic, crushed |
| 2 | limes, juiced |
| 1 tbsp | 15 ml | chili seasoning |
| 1 tsp | 5 ml | ground coriander |
| 1 tsp | 5 ml | ground cumin |
Toppings
| Quantity | Ingredient |
|---|---|
| 1 | fresh pineapple in quarters |
| to serve | small soft corn tacos |
| 1 | small white onion, chopped |
| to tase | chipotle sauce |
| to garnish | fresh cilantro, chopped |
| to garnish | lime wedges |
Directions
- Combine all the marinade ingredients in a bowl and mix well.
- Put chicken thighs with the marinade in a reusable plastic bag and marinate 4 hours in the refrigerator.
- Preheat BBQ on high for 10 minutes. Reduce heat to medium and roast chicken thighs for about 5 minutes on each side. Roast the pineapple at the same time until nicely browned.
- When chicken and pineapple are done, transfer to a cutting board. Cut the chicken in small pieces andthe pineapple in small cubes.
- Serve Chicken al Pastor in warmed corn tortillas topped with chipotle sauce, a few grilled pineapple cubes, onions, coriander, and lime wedges.
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