# Chipotle’s Chicken Al Pastor

This recipe guides you through preparing Chipotle's Chicken Al Pastor for meal prepping, allowing you to enjoy it all year long.

- Servings: 1 servings
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 2 lbs chicken thighs
- 2 tbsp chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 tsp oregano
- 1 tsp cumin
- 0.5 lime
- 0.25 cup water
- 1 tsp salt
- 0.5 tsp pepper
- 4 guajillo chiles
- 2 ancho chile
- 1 tbsp chipotle peppers in adobo sauce
- 1 tsp oregano
- 1 tsp salt
- 0.5 tsp pepper
- 1 tsp cumin
- 0.33 cup pineapple juice
- 1 tbsp achiote powder
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 2 tsp sugar
- cilantro
- lime juice

## Instructions

1. Prepare the marinade by blending 2 lbs of chicken thighs, 2 tbsp of chipotle peppers in adobo sauce, 3 garlic cloves, 1 tsp oregano, 1 tsp cumin, half a lime, 1/4 cup water, 1 tsp salt, and 1/2 tsp pepper.
2. Marinate the chicken for 30 minutes, overnight, or just 5 minutes.
3. For the Al Pastor sauce, destem and deseed 4 guajillo chiles and 2 ancho chiles.
4. Soak the dried chiles in boiling water for 10-15 minutes or until softened.
5. Dump the soaking water and add the softened chiles along with 1 tbsp of chipotle peppers in adobo sauce, 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1/3 cup pineapple juice, 1 tbsp achiote powder, 2 tbsp apple cider vinegar, 2 tbsp water, and 2 tsp sugar into the blender. Blend until smooth.
6. Cook the marinated chicken on medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
7. Dice the cooked chicken and place it in a large mixing bowl.
8. Pour 1 tbsp of the Al Pastor sauce per serving onto the diced chicken.
9. Sprinkle with cilantro and lime juice.

## Equipment

- blender
- pan
- large mixing bowl
- knife
- cutting board
- tongs

## Tips

- Meal Prep Tip: don't use all of the sauce at once, one spoonful per serving. Keep the excess sauce in your fridge to put on your meals throughout the week.
- Meal Prep Tip: save the chicken and sauce separately in the fridge. Heat up the chicken and a 1 tbsp of sauce per serving in a pan when ready to eat.

## Source

- Original video: https://www.instagram.com/reel/C22z8ApvFD5/?igsh=MW12cjRwcGx6dTZyOA==
- Recipe page: https://www.cliprecipe.com/recipe/9652d806-ab02-48c9-a285-b329db7a948a
- Extracted: 2025-11-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt