Easy Chicken Al Pastor

• servings: 6 servings

Ingredients

6 chipotle chiles in adobo

8 garlic cloves

¼ cup apple cider vinegar

2 Tbsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. sugar

2 tsp. dried oregano

¼ cup vegetable oil, plus more for rack

6 skinless, boneless chicken thighs (about 2 lb.)

1 lb. pineapple chunks or spears (about 3 cups)

Thinly sliced white onion, cilantro leaves with tender stems, flaky sea salt, warmed corn tortillas, and lime wedges (for serving)

Directions

Process 6 chipotle chiles in adobo, 8 garlic cloves, ¼ cup apple cider vinegar, 2 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. sugar, 2 tsp. dried oregano, and ¼ cup vegetable oil in a small blender or food processor until smooth. (Alternatively, you can grind with a mortar and pestle until smooth.)

Pour marinade into a medium bowl and add 6 skinless, boneless chicken thighs (about 2 lb.), turning to coat. Let sit at room temperature at least 15 minutes or cover and refrigerate up to 12 hours.

Heat broiler. Line a large rimmed baking sheet with foil; set a wire rack inside. Lightly coat rack with oil. Remove chicken from marinade, letting excess drip back into bowl, and place on rack, spacing evenly apart; discard marinade. Arrange 1 lb. pineapple chunks or spears (about 3 cups) around chicken. Broil until chicken and pineapple are deeply blistered in spots and chicken is cooked through, 12–15 minutes. Let rest 5 minutes.

Transfer chicken to a cutting board and slice crosswise ¼" thick. Arrange on a platter, then tuck pineapple around chicken. Top with thinly sliced white onion and cilantro leaves with tender stems; sprinkle with a generous pinch of flaky sea salt. Serve with warmed corn tortillas and lime wedges.