GRILLED OR BROILED, CHICKEN AL PASTOR IS ONE GREAT DISH

GRILLED OR BROILED, CHICKEN AL PASTOR, IS THE PERFECT COMBINATION OF SWEET, SPICY AND TANGY FLAVOR

Al Pastor means “in the style of the shepherd.”  Though it is arguably Mexico’s finest street food, the dish has its roots in the Lebanese immigrant community in Mexico. Back in the 1920s and 30s, Lebanese immigrants brought the concept of spit-roasting meat to Mexico. The locals adapted it, using pork instead of lamb, and added their twist with a distinctive marinade. Bon Appetit featured this recipe in its year-end issue in December 2023.  Bon Appetit used the broiler, one of the most forgotten elements in most people’s kitchens. Now that the weather’s better, you can move this out to the grill. Grilled or broiled, using quick-cooking skinless, boneless chicken thighs, and canned chipotle peppers in adobo sauce, this dish is incredibly satisfying and we can’t wait to serve it this summer.

THE SPICY TANGY AL PASTOR MARINADE IS THE KEY TO THIS DISH

The meat is marinated in a mixture that often includes dried chilies (like guajillo), anchiote paste, pineapple juice, vinegar and a variety of other spices.  In our version, the chipotle chiles in adobo stand in for the dried chiles and the spice mix includes coriander, cumin, and oregano. And the pineapple takes a leading role. Big chunks of it are broiled alongside the chicken — a wonderful sweet contrast to the spice of the chipotle peppers. The pineapple is also a nod to the original cooking method. Traditionally, there’s a pineapple on top of the spit used to roast the meat, which allows the juices to drip down and add an extra layer of flavor.

HOW TO SERVE CHICKEN AL PASTOR

Al Pastor  is usually served taco-style. Small, soft corn tortillas are the vessel of choice. The sliced chicken and pineapple are piled onto these tortillas and topped with red onions, and fresh cilantro. A squeeze of lime and a dash of salsa complete the ensemble, making each bite a burst of flavors and textures. While the classic taco is the most common way to enjoy Al Pastor, there are plenty of variations. Some places serve Al Pastor burritos, quesadillas, or even gringas ( basically Al Pastor tacos made with flour tortillas and melted cheese).

IF YOU’D LIKE TO READ MORE ABOUT AL PASTOR’S ROOTS…

Go to this fascinating article from the BBC. https://www.bbc.com/news/magazine-33993719

HERE’S TODAY’S RECIPE FOLLOWED BY SOME OTHER FAVORITES TO GRILL.

CHICKEN AL PASTOR

May 30, 2024

Servings: 6

Total: 45 min

Difficulty: If you have a blender or food processor, this recipe is a snap.

A streamlined version of Mexico's incomparable street food, this recipe substitutes quick-cooking chicken thighs for the traditional pork in a marinade that ticks all the boxes--spicy, sweet and tangy.

By: Monte Mathews

Ingredients

• 6 Chipotle Chiles in Adobo
• 8 Garlic Cloves
• 1/4 cup Apple Cider Vinegar
• 2 tbsp. ground Coriander
• 1 tbsp. ground Cumin
• 1 tbsp. Kosher Salt
• 1 tbsp. Sugar
• 2 tsp. Oregano
• 1/4 cup Vegetable Oil
• 6 skinless, boneless Chicken Thighs
• 1 lb. Pineapple Chunks or Spears (about 3 cups)
• Thinly sliced Red Onion, Cilantro Leaves with tender stems, flaky sea salt, warmed corn tortillas, and lime wedges for serving.

Directions

• Step 1 Process chipotle, chilis, garlic, vinegar, coriander, cumin, salt, sugar. oregano, and 1/4 cup oil in a small blender or food processor until smooth.
• Step 2 Pour marinade into a medium bowl, add chicken, turning to coat. Let sit at room temperature for at least 15 minutes or cover and chill for up to 12 hours.
• Step 3 Heat broiler. Line a large, rimmed baking sheet with foil. Set a wire rack inside. Lightly coat the rack with oil. Remove chicken from marinade letting excess drip back into the bowl and place chicken on rack, spacing evenly apart. Reserve marinade and warm it gently in a small saucepan. Arrange pineapple around the chicken. Broil until chicken and pineapple are deeply blistered in spots and chicken is cooked for 12 to 15 mins. Check the temperature with a meat thermometer making sure the chicken is 155 degrees. Let rest for 5 minutes.
• Step 4 Transfer chicken to a cutting board and slice 1/2 inch thick. Arrange on a platter, then tuck pineapple around the chicken. Top with onion and cilantro
• Step 5 sprinkle with a generous pinch of sea salt. Serve with warmed marinade, tortillas and lime wedges.

HERE ARE SOME MORE GRILLED DISHES TO ENJOY…AND YES, A GRILLED CHEESE SANDWICH COUNTS!

https://chewingthefat.us.com/?s=Grilled+Food