Photo by Sonia Mendez Garcia

Chicken Skewers al Pastor

Cuisine: Mexican
Prep Time: 35 minutes
Cook Time: 15-20 minutes
Servings: 6 Servings
Tacos al pastor and grilled chicken skewers are combined in this easy recipe. It's a must-try the next time you fire up the grill!

Grilling season would not be complete without alambres de pollo a la parrilla, or chicken skewers on the grill  Anytime we grilled at home, there would always be frijoles charros, arroz mexicano, cebollitas asadas, salsa verde and beef alambres. For today's recipe I combined two of my favorite recipes: alambres and tacos al pastor. Instead of the usual beef, I used chicken thighs for this version. I especially enjoy chicken thighs for grilling alambres because they hold up to longer cooking times without getting dried out. I marinated the chicken in a zesty chile adobo sauce and combined it with peppers, onions and fresh pineapple.


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For the Marinade
  1. In the blender, add all of the ingredients for the marinade. Blend on high until smooth. Taste for salt, pour into a glass bowl and set aside.
For the Skewers
  1. Slice the chicken into 1-inch pieces. Season lightly with salt and pepper and mix into the bowl with the marinade. Stir to coat chicken evenly. Cover and marinate for 2-4 hours.
  2. Prep the pineapple, onion and bell peppers by slicing them into 1-inch pieces similar to the chicken. You want uniform pieces for the skewers. Cover and chill until ready to assemble.
  3. When ready, assemble the skewers. Divide the chicken, pineapple, onions and peppers among 8 skewers. Do not pack them too tightly.
  4. Preheat the grill to high heat with the lid closed for 10 minutes.
  5. Brush the grill grates with oil and add the skewers. Grill for 15 to 20 minutes, turning as needed and rotating if needed.

Chef Notes

Anytime I grill skewers with larger pieces of meat and vegetables, I like to chop the ingredients into smaller pieces once grilled. This is much easier to eat and enjoy for tacos.

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