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Chicken marinated in achiote, dried chiles, and pineapple, inspired by the famous al pastor technique. A high protein, fresh twist on a street food classic that supports clean eats lifestyles.
Toast the dried guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then remove stems and seeds.
Blend chiles, pineapple, achiote paste, red onion, garlic, lime juice, vinegar, cumin, oregano, salt, and pepper until smooth to form the marinade.
Pour marinade over chicken thighs in a bowl, cover, and refrigerate for at least 2 hours (overnight preferred) to deeply infuse flavor.
Preheat grill or grill pan to medium-high; brush with oil to prevent sticking. Grill chicken 5-6 minutes per side, turning once, until nicely charred and cooked through (internal temp reaches 165°F).
Let the grilled chicken rest for 5 minutes before slicing. Serve hot with remaining pineapple and red onion as garnish, if desired.
