Name: Al Pastor-Style Roast Chicken Tacos
Prep time: 30 minutes
Cook time: 1 ½ to 2 hours
Yield: 4-6 servings
Ingredients: For the chicken:; 1 whole chicken (3½–4 lbs.); 1 Tbsp. olive oil; For the pineapple salsa:; 1 ½ cups fresh pineapple, finely chopped; 2 Roma tomatoes, diced; 1 jalapeño, finely chopped; ¼ cup red onion, finely chopped; Juice of 1 lime; ¼ cup fresh cilantro, chopped; Kosher Salt, to taste; For the honey jalapeño slaw:; 4 cups green cabbage, thinly sliced; 1 jalapeño, seeds removed and thinly diced; 2 Tbsp. white vinegar; 1 Tbsp. honey; ½ tsp. Kosher Salt; To serve:; 12 taco-size corn or flour tortillas, warmed; 1-2 avocados, sliced; Mexican Crema; ¼ cup fresh cilantro, chopped; Lime wedges

Home | Recipes | Al Pastor-Style Roast Chicken Tacos

Al Pastor-Style Roast Chicken Tacos

Recipe by Savory Spice Test Kitchen

Roasting

DIY Takeout

A crowd-friendly meal made for casual gatherings and lingering around the table. Familiar, comforting flavors with generous portions that invite seconds (and thirds).

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Serves 4-6 servings

Prep Time 30 minutes

Cooking Time 1 ½ to 2 hours

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Ingredients

For the chicken: 1 whole chicken (3½–4 lbs.)

4 Tbsp. Taco Seasoning

1 tsp. Kosher Salt

1 Tbsp. olive oil For the pineapple salsa: 1 ½ cups fresh pineapple, finely chopped 2 Roma tomatoes, diced 1 jalapeño, finely chopped ¼ cup red onion, finely chopped Juice of 1 lime ¼ cup fresh cilantro, chopped Kosher Salt, to taste For the honey jalapeño slaw: 4 cups green cabbage, thinly sliced 1 jalapeño, seeds removed and thinly diced 2 Tbsp. white vinegar 1 Tbsp. honey ½ tsp. Kosher Salt

¼ tsp. Fine Black Malabar Pepper

To serve: 12 taco-size corn or flour tortillas, warmed 1-2 avocados, sliced Mexican Crema ¼ cup fresh cilantro, chopped Lime wedges

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Directions

Step 1 Pat chicken dry. Rub olive oil, Taco Seasoning, and salt all over the outside of the chicken, including inside the cavity. Let rest at room temperature for 30 minutes or refrigerate up to overnight. Before cooking, allow the chicken to come to room temperature if you refrigerated it overnight.

Step 2 To bake, preheat the oven to 400°F and place a rack in the lower 1/3 of the oven. Roast the chicken uncovered for about an hour (15 to 20 minutes per pound) until it reaches 165°F internal temperature. If the skin is getting burnt, cover with aluminum foil for the last 10 minutes. If grilling, prepare the grill for medium indirect heat of 350°F–375°F. Place a double layer of foil in the center of the indirect heat zone. Place the chicken on foil, close grill, and cook until skin is deeply golden and it reaches 165°F internal temperature, about 90 minutes.

Step 3 Remove the chicken from the oven or grill and rest for 10 minutes.

Step 4 While the chicken is cooking, make the pineapple salsa by combining chopped pineapple, tomatoes, jalapeño, red onion, lime juice, cilantro, and salt into a medium bowl. Toss gently.

Step 5 To make the slaw, combine white vinegar, honey, salt, and pepper in a bowl. Add cabbage and jalapeno, then toss to coat. Let rest for 10 minutes to soften and brighten the flavor.

Step 6 Carve chicken from the bone and chop or shred. Serve in warm tortillas topped with slaw, avocado, pineapple salsa, and toppings.