Serves 8
Directions
- 1Add everything except the chicken and onion to a blender and blend until smooth.
- 2Clean and dry the chicken, then divide between 4 freezer-safe bags or containers (2 servings each).
- 3Divide the sliced onion between the bags, pour over the marinade and mix well.
- 4Marinate in the fridge for at least 6 hours or up to 2 days before cooking or freezing flat.
- 5Thaw in the fridge, then spread the chicken and onions onto a lined sheet pan.
- 6Add chopped pineapple and toss with enough of the marinade from the bag to coat.
- 7Bake at 425°F on the centre rack for 15 minutes. Drain off excess liquid as needed.
- 8Remove the chicken, chop into bite-sized pieces, return it to the pan and broil for another 4–5 minutes, until browned and slightly crisp around the edges.
Ingredients
- 2 kg boneless skinless chicken thigh
- 1 1/2 medium onion, thinly sliced
- 9 clove garlic
- 80 g chipotle peppers in adobo, peppers only
- 1 1/2 cup orange juice
- 3 tbsp apple cider vinegar
- 6 tbsp brown sugar
- 45 g achiote paste
- 3 tbsp ancho chile powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 1/2 tbsp salt
- 3/4 cup pineapple, chopped
Equipment
blenderfreezer-safe bags or containerslined sheet pan
Tips
- Marinate in the fridge for at least 6 hours or up to 2 days before cooking or freezing flat.
- Keep frozen for up to 3–4 months.
- Perfect for tacos or burrito bowls with your favourite Mexican-inspired sides and salsas.
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