Delicious Chicken al Pastor – Drizzle Me Skinny! Recipe enthusiasts

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“Adobo al pastor” is a Mexican marinade made with achiote, morita chili, pineapple, and lime as its key ingredients. Traditionally used to marinate pork, the Mexican food chain, Chipotle, has adapted this recipe by replacing pork with chicken breast, offering a healthier alternative to pork. In this post, we”ll attempt to recreate this famous recipe at home while adhering to the Weight Watchers diet.

Why you should try Chicken al Pastor

1. Flavor Explosion: Chicken al pastor is tangy and slightly spicy taste is so delightful that it can be enjoyed on its own, an experience you won’t want to miss.

2. Quick and Versatile: The chicken al pastor recipe is quick to prepare and highly adaptable. You can use it to create a variety of dishes, from fresh salads to taco fillings or even as a side with mashed potatoes. Its versatility makes it a perfect choice for any meal.

3. Weight Watchers Friendly: For those following the Weight Watchers program, this recipe is an excellent choice as it comes with 0 points. You can enjoy its delicious flavor without worrying about derailing your weight control goals.

4. The Only Drawback: The only challenge you may encounter when preparing this recipe is sourcing morita chilis, as they may not always be readily available in your pantry. However, with a bit of searching, you can find them in Mexican grocery stores or online. Once you have them, you’ll be ready to enjoy this culinary delight.

Servings: 4-6 Prep time: 30 minutes Cook time: 30 minutes

Serving size: 250 g. 

Ingredients:

Ingredients for Chicken al Pastor
  • 6 dried morita chilies
  • ½ teaspoon ground achiote
  • ½ teaspoon ground cumin
  • Salt to taste
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 600g boneless, skinless chicken breast, cut into cubes
  • 1 teaspoon olive oil
  • 1 cup pineapple chunks

Instructions for making Chicken al Pastor:  

large bowl with the chicken, garlic, achiote, cumin, and salt all combined

1. In a large bowl, combine the chicken, garlic, achiote, cumin, and salt. Mix well.

morita chilies put to boil in a medium saucepan

2. In a medium saucepan, bring the morita chilies and 1 cup of water to a boil. Reduce heat and simmer for 15 minutes, or until the chilies are soft. Remove from heat and let cool. Remove the stems and seeds from the chilies.

3. Place the chilies in a blender with half a cup of pineapple chunks and ¼ cup of the cooking liquid. Blend until smooth.

chili mixture poured over the chicken in a bowl

4. Pour the chili mixture over the chicken and stir to combine. Add the onion and the remaining pineapple, then mix well.

5. Cover the bowl and refrigerate for at least 2 hours, or overnight.

6. Preheat the grill to medium-high heat.

7. Grill the chicken in batches for 5-7 minutes per side, or until cooked through.

8. Serve with your favorite toppings, such as cilantro.

Tips:

  • If you don’t have a grill, you can bake the chicken in a preheated oven at 400 degrees F for 20-25 minutes, or until cooked through.
  • To make the chicken ahead of time, marinate it for at least 4 hours, or overnight.

WW Points

Uncooked boneless skin-less chicken breast 0 points

Pineapple 0 points

Chef Merito Achiote, Yucatan Style 0 points

Whole Foods Market Chile morita black bean dip 0 points

Olive oil 1 point

Garlic 0 points

Ground cumin 0 points

Table salt 0 points

Variations and substitutions

If you’re interested in exploring variations of this recipe, consider these two options:

  • Turkey al Pastor: Swap chicken breast for pork to get closer to the traditional pastor marinade’s contrasting flavors. Keep in mind that this change will intensify the dish’s taste and texture.
  • Milder Chili Options: If you’re not a fan of high spiciness, you can opt for milder chilis like poblano (with a heat level between 1,000 and 2,000 SHU) or ancho chili (ranging from 1,000 to 2,500 SHU). Both chilis are also dried and imported from Mexico, following the same soaking, cooking, and blending process as morita chilis, allowing you to enjoy a milder flavor without sacrificing the essence of the recipe.

Tips and Tricks Section for making Chicken al Pastor

Chicken al Pastor served with cilantro topping and lemon slice

1. Fresh Pineapple: To enhance the marinade, it’s recommended to use fresh pineapple over canned pineapple. Even if the pineapple isn’t fully ripe and slightly less sweet, it can add an interesting dimension to the dish.

2. Marinating Time: Patience is key in this recipe. Let the chicken marinate for a minimum of 12 hours to fully absorb all the flavors. The longer you marinate, the better the result.

3. Smart Freezing: If you wish to prepare a larger batch of chicken al pastor, don’t hesitate to freeze it. This delightful dish can be stored in the freezer for up to three weeks without compromising its quality, allowing you to enjoy its unique flavor at any time.

4. Wise Pairings: While this dish complements many sides, consider healthier options such as salads or nutritious accompaniments to enhance the culinary experience.

Related Recipes

Chicken al Pastor served with cilantro topping and lemon slice

Chicken al pastor

In this post, we’ll attempt to recreate this famous recipe at home while adhering to the Weight Watchers diet.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 people

Calories 260 kcal

Ingredients  

  • 6 dried morita chilies
  • ½ teaspoon ground achiote
  • ½ teaspoon ground cumin
  • Salt to taste
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 600g boneless, skinless chicken breast, cut into cubes
  • 1 teaspoon olive oil
  • 1 cup pineapple chunks

Instructions 

  • In a large bowl, combine the chicken, garlic, achiote, cumin, and salt. Mix well.

  • In a medium saucepan, bring the morita chilies and 1 cup of water to a boil. Reduce heat and simmer for 15 minutes, or until the chilies are soft. Remove from heat and let cool. Remove the stems and seeds from the chilies.

  • Place the chilies in a blender with half a cup of pineapple chunks and ¼ cup of the cooking liquid. Blend until smooth.

  • Pour the chili mixture over the chicken and stir to combine. Add the onion and the remaining pineapple, then mix well.

  • Cover the bowl and refrigerate for at least 2 hours, or overnight.

  • Preheat the grill to medium-high heat.

  • Grill the chicken in batches for 5-7 minutes per side, or until cooked through.

  • Serve with your favorite toppings, such as cilantro.

Notes

0 WW points according to the WW app.

Nutrition

Serving: 302gCalories: 260kcalCarbohydrates: 24gProtein: 35gFat: 5.6gSaturated Fat: 1.3gCholesterol: 110mgSodium: 668mgPotassium: 675mgFiber: 2.1gSugar: 18gCalcium: 33mgIron: 1mg

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