Pastor Chicken Skewers (Print Version)
# Ingredients:
→ Main Components
01 -
2 garlic cloves, minced finely
02 -
Salt to season as you like
03 -
60 ml orange juice
04 -
Black pepper, freshly ground to taste
05 -
1 tsp dried oregano
06 -
60 ml pineapple juice
07 -
Fresh pineapple chunks for the skewers
08 -
60 ml apple cider vinegar
09 -
1 tsp ground cumin
10 -
60 g achiote paste
11 -
30 ml olive oil
12 -
900 g boneless chicken thighs, diced evenly
# Instructions:
01 -
Grab a large bowl and mix together the pineapple juice, orange juice, vinegar, achiote paste, oil, garlic, oregano, cumin, salt, and pepper. Stir until smooth.
02 -
Drop the chicken pieces into the marinade. Turn them so they're all coated well. Cover and let it chill in the fridge for at least an hour or leave overnight for best flavor.
03 -
Bring your grill up to medium-high heat before you start cooking.
04 -
Alternate threading the chicken and pineapple onto wooden (soaked in water) or metal skewers. Distribute evenly for balanced grilling.
05 -
Grill the skewers for 10 to 12 minutes. Flip frequently so the chicken gets fully cooked and picks up a little char.
06 -
Serve straight off the grill while still warm for the best flavor and texture.
# Notes:
01 -
For juicy chicken, thigh meat is better than breast. If you have time, marinate overnight for amazing flavor.