Peruvian-Style Pollo al Pastor
Chicken marinated with aji panca, vinegar, and pineapple for a South American twist.
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Ingredients
- 2 lbs Boneless skinless chicken thighs
- 4 tablespoons Aji Panca paste
- 1/2 cup Pineapple juice
- 3 tablespoons Red wine vinegar
- 4 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 4 slices Fresh pineapple slices
- 2 tablespoons Vegetable oil
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
In a large bowl, whisk together the aji panca paste, pineapple juice, red wine vinegar, minced garlic, oregano, cumin, paprika, salt, and pepper.
- 2
Slice the chicken thighs into thin strips and add them to the marinade, ensuring every piece is thoroughly coated.
- 3
Cover the bowl and refrigerate for at least 4 hours, though overnight is preferred for the best flavor penetration.
- 4
Heat the vegetable oil in a large cast-iron skillet or griddle over medium-high heat until shimmering.
- 5
Working in batches to avoid crowding, sear the chicken strips until they develop a deep reddish-char and are cooked through, about 4-5 minutes per side.
- 6
While the chicken rests, grill the pineapple slices in the same pan until caramelized and slightly charred.
- 7
Dice the grilled pineapple into small chunks and toss them with the cooked chicken strips.
- 8
Serve immediately with warm tortillas or over a bed of cilantro lime rice.
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