Chicken Al Pastor Tacos
You might have never heard of Chicken Al Pastor, but that is totally okay! This chicken al pastor recipe is a culmination of cultures from around the world seen in one quick and easy recipe. You get a mix of flavors and cuisine styles from Lebanon, Mexico, and the Caribbean. For these spectacular grilled rotisserie chicken tacos, you need the bold flavors of Dickey’s Caribbean Chipotle Barbecue Rub, Dickey’s Chili Pork Butt Rub, pineapple, onion, cilantro, and lime. Your guests will wonder how you wrapped a world of flavor in a corn tortilla but we promise that this al pastor chicken tacos recipe will have them confused just how you managed to do it!
The shawarma cooking method was brought over by Lebanese immigrants to Mexico in the 19th century. “Al Pastor” refers to Mexican marinated meat that is cooked “Shephard style” or Shawarma way by cooking meat on a revolving spit. Since then, Mexican cuisine has adopted the Lebanese cooking method. Commonly, the roasted meat is sliced off the revolving pit to be served on a pita bread, but Mexican cuisine adapted here by replacing the pita with their tortilla. Instead of the revolving pit we will use a more common cooking appliance in our day to day: a grill with the rotisserie attachment for all kinds of meat, chicken in this case.
And instead of pork, our recipe uses Dickey’s Chili Pork Butt Rub mixed with Dickey’s Caribbean Chipotle Barbecue Rub on 5 lbs. of chicken thighs – this will be our flavorful Chicken Pastor. These two rubs always come in clutch saving you time after time. Take 2 and up to 4 hours to marinate the chicken pastor before it goes on the grill. We promise you, it will be worth the wait! Next, grill the sweet grilled Pineapples on the skewer which adds a Caribbean vibe to this dish. Finally top the chopped chicken pastor as well as the grilled pineapple on the tortilla with diced onions and cilantro garnish with sliced limes on the side (Feel free to mix and match your taco toppings). There you have it; a clash of tangy, juicy, and flavorful chicken al pastor tacos that will spin your world! Is it Taco Tuesday yet?
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5 Lb Chicken Thighs
2 Tbsp Dickey's Chili Pork Butt Rub
4 Tbsp Dickey's Caribbean Chipotle Barbecue Rub
1/2 Fresh Pineapple
1 Yellow Onion, diced
1 Bunch Cilantro, chopped
1 Lime, cut into wedges
1 Pkg Corn Tortillas
In small bowl combine Dickey’s Chili Pork Butt Rub and Dickey’s Caribbean Chipotle Barbecue Rub. Stir to mix well.
Season all chicken thighs well with rub mixture and refrigerate for minimum 2 hours and up to 4.
Cut pineapple crosswise into 2″ wheels, leaving the core intact. Remove skin from pineapple
Using the rotisserie attachment for your grill, skewer on one pineapple wheel through the core. Next skewer one chicken thigh at a time alternating directions to create an “x” pattern.
Finish by capping with the remaining pineapple wheel. Press pineapples together to tightly sandwich chicken thighs. Assemble the rotisserie attachment.
Grill over a medium open flame with the cover off of the grill until the internal temperature reaches 165° F.
Slice the chicken into 1/2″ strips. Reserve.
Grill tortillas to heat. Assemble with chopped chicken, white onion and cilantro. Serve with a wedge of lime for squeezing.