Chicken Al Pastor Bowl Recipe
These Chicken Al Pastor Bowls are a flavorful, gluten-free, and dairy-free meal featuring spicy marinated chicken thighs paired with sweet pineapple and served over rice and black beans. Perfect for busy weeknights or meal prepping, this easy 35-minute sheet pan recipe delivers a vibrant taste of Mexican-inspired cuisine that’s high in protein and sure to please the whole family.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 35 minutes (including marinating time)
- Yield: 6 Bowls
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Latin American, Mexican
- Diet: Gluten Free
Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 1 packet Sazon Achiote
- 1 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder
- 1 cup orange juice
- 1/2 tablespoon brown sugar
Bowls
- 1/2 large white onion, sliced
- 1/2 large pineapple, cut into small chunks (about 2.5 cups)
- 3 cups cooked rice
- 2 15-ounce cans black beans, drained and heated
- 1/2 cup chopped cilantro
- 1 medium lime, quartered
Instructions
- Prepare the marinade: Whisk together the Sazon Achiote, minced garlic, chipotle chili powder, orange juice, and brown sugar in a medium bowl. Pour the marinade over the chicken thighs, ensuring they are well-coated. Cover and refrigerate to marinate for at least 3 hours or overnight for best flavor.
- Preheat oven: Set your oven to 400 degrees Fahrenheit to prepare for baking.
- Arrange ingredients on baking sheet: On a large baking sheet, spread the sliced onions and pineapple chunks evenly.
- Add chicken: Remove chicken pieces from the marinade (reserve the marinade) and place them over the pineapple and onions in a single layer.
- Bake initial phase: Bake the chicken, pineapple, and onions for 15 minutes in the preheated oven.
- Simmer marinade: While the chicken bakes, pour the reserved marinade into a saucepan. Bring it to a boil, then reduce heat to low and let it simmer gently until the chicken is finished baking.
- Flip chicken and stir: After 15 minutes, flip the chicken pieces over and stir the pineapple and onions to redistribute.
- Bake second phase: Return the baking sheet to the oven and bake for another 10 minutes.
- Broil for finishing: After 10 minutes, flip the chicken back over and broil for 5 minutes to achieve a lightly browned, crispy finish.
- Prepare to serve: Remove the sheet pan from the oven. Chop the cooked chicken into smaller pieces and mix it with the pineapple and onions on the pan.
- Assemble bowls: In serving bowls, layer 3/4 cup of cooked rice, heated black beans, the chicken with pineapple and onions mixture. Garnish with chopped cilantro, a squeeze of fresh lime, and drizzle with some of the simmered marinade for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for 1-2 months for longer storage.
- Marinate the chicken overnight for deeper flavor and quicker meal preparation on the day of cooking.
- Broil the chicken for longer than 5 minutes if you prefer more browning; it will remain juicy and add a delightful crispy texture.
Find it online: http://recipesbyliza.com/chicken-al-pastor-bowl-recipe/
