Grilled Chipotle Chicken al Pastor Tacos with Pineapple Pico de Gallo
Servings Prep Time
4-6servings :15
Cook Time
:30
Servings Prep Time
4-6servings :15
Cook Time
:30
Ingredients
For the Chipotle Chicken al Pastor:
For the Pineapple Pico de Gallo:
Instructions
  1. Add the chicken thighs to a medium-sized bowl, and set aside.
  2. Add the Mazola® Corn Oil, canned pineapple, chipotle peppers in adobo sauce, sour orange juice, garlic cloves, and spices to a blender.
  3. Fully blend marinade for about 15 seconds.
  4. Add al pastor marinade to the chicken and onions and toss to coat evenly.
  5. Cover the bowl and marinate overnight or for at least 2 hours.
  6. Preheat grill to medium-high heat.
  7. Transfer marinated chicken onto a nonstick baking sheet tray, leaving any excess liquid marinade behind.
  8. Transfer the marinated chicken thighs to the grill for 15 minutes.
  9. Flip each chicken thigh and grill for 10 additional minutes or until fully cooked, at an internal temperature of 165°F.
  10. Once the chicken has been off the grill for at least 10 minutes, cut chicken thighs into small cubes.
  11. For the pineapple pico de gallo, combine all ingredients in a bowl and mix.
  12. Serve chicken on a warm tortilla, topped with a small spoonful of pineapple pico de gallo.
  13. Optional toppings include cilantro, diced onions, and cotija cheese.