Al Pastor Oven Roasted Chicken
Happy Wednesday Wade’s Cuisine fam! I hope the week is going well for you and your family. I’m back with another recipe you and the family can sit down at the table and enjoy.
Tonight I made a oven roasted Al Pastor chicken. I fell in love with Al Pastor tacos by visiting a local mom and pop Mexican restaurant (S/O to Anitas Mexican Grill!) here in Charlotte. When I say those were probably the BEST tacos I ever had, I’m not lying to you!! You can tell the love they put into their food.
Sooooo as I was reminiscing off those wonderful tacos, I said to myself why not make it from scratch!? Now this recipe excludes the taco part, but don’t let that stop you from making tacos with this recipe. It’s ALL about the Al Pastor marinade here. The longer you let the chicken marinate, the better the flavor profile will be when it’s time to cook. Ideally, you would want to marinate your chicken overnight. However, if you don’t have that time of time I would say marinate your chicken for at least a couple of hours prior to cooking.
I hope this recipe brings smiles to your family table! Shoot invite a few friends over too and have them sit down and enjoy this recipe.
As always, until next time Wade’s Cuisine Fam. Peace and Love.
Ingredients
(1) Whole Chicken
Sliced Tri-Color Bell Peppers
Al Pastor Marinade
4-5 Guajillo Chile Peppers
4-5 Ancho Chile Pepper
Pineapple Juice (1/2 Cup)
Orange Juice (1/2 Cup)
Achiote Paste
6-8 Garlic Cloves
1 can Chipotle Peppers in Adobo Sauce
White Distilled Vinegar (1 tsp)
Brown Sugar (1/4 Cup)
Spices:
Ancho Chile Powder (1 tsp)
Ground Cumin (1 tsp)
Ground Coriander (1 tsp)
Smoked Paprika (1 tsp)
Onion Powder (1 tsp)
Black Pepper (1 tsp)
Kosher Salt (1 tsp)
Instructions:
Bring a pot of water to a boil and add Guajillo & Ancho Chile Peppers (Seeds removed).
Once peppers are soft and tender remove and add to a blender.
To your blender add Pineapple Juice, Orange Juice, Achiote Paste, Chipotle Peppers in Adobo Sauce, Garlic Cloves, White Distilled Vinegar, Brown Sugar, and Spices listed above.
Blend until smooth. (Note - Taste marinade prior to pouring on chicken and adjust seasoning if necessary)
Set marinade aside once finished.
Safely clean chicken with Water, White Distilled Vinegar and Lime Juice. Pat dry once finished.
Grab a large bowl and pour 3/4 of your marinade over chicken. (Note - for maximum flavor allow chicken to marinate overnight).
If you marinated the chicken overnight, remove the chicken 1 hour prior to cooking to bring it to room temperature. This allows for even cooking distribution.
Grab an oven safe dish and cook chicken until it’s fully cooked (165 degrees).
Pour the remaining marinade over the slice bell peppers and add to the chicken pan 10-15 minutes prior to pulling the chicken out the oven.
Remove chicken from the oven and allow the chicken to rest for 10-15 minutes (Note - this is optimal for a whole roasted chicken or chicken breasts).
Serve and enjoy!
