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Lone Star Grillz “Chicken Al Pastor Skewers”

Looking for a fresh twist on taco night? These Chicken Al Pastor Skewers combine smoky, citrus-marinated chicken thighs with sweet pineapple and live-fire flavor from the El Fuego Trio. The skewers are first smoked on the pellet side to build flavor, then finished over charcoal for the perfect combination of color, char, and caramelization. Served in warm tortillas with fresh cilantro, red onion, salsa Verde, and a squeeze of lime, this recipe delivers all the flavors of traditional Al Pastor in a fun backyard grilling format. Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

Chicken Al Pastor Skewers

Yield

8-10 skewers

Grill

Lone Star Grillz El Fuego Trio

Pellet Side Temperature

250°F

Charcoal Finish

High Heat Direct Cooking

 

 

Ingredients

Chicken & Marinade

  • 3 lbs boneless skinless chicken thighs 

  • 2 oz achiote paste 

  • 6 garlic cloves 

  • 1/2 cup pineapple juice 

  • 1/4 cup orange juice 

  • 2 tbsp lime juice 

  • 2 tbsp apple cider vinegar 

  • 2 tbsp olive oil 

  • 2 tsp kosher salt 

  • 1 tsp black pepper 

  • 1 tsp cumin 

  • 1 tsp Mexican oregano 

  • 1 tsp smoked paprika 

Skewers

  • 1 fresh pineapple, cut into 1½-inch chunks 

For Serving

  • Corn tortillas 

  • Diced red onion 

  • Chopped cilantro 

  • Salsa Verde 

  • Lime wedges 

 

 

Instructions

Step 1: Prepare the Marinade

Add the following to a blender:

  • 2 oz achiote paste 

  • 6 garlic cloves 

  • 1/2 cup pineapple juice 

  • 1/4 cup orange juice 

  • 2 tbsp lime juice 

  • 2 tbsp apple cider vinegar 

  • 2 tbsp olive oil 

  • 2 tsp kosher salt 

  • 1 tsp black pepper 

  • 1 tsp cumin 

  • 1 tsp Mexican oregano 

  • 1 tsp smoked paprika 

Blend until smooth.

 

 

Step 2: Marinate the Chicken

Trim excess fat from the chicken thighs and cut into roughly 1½-inch chunks.

Place chicken in a large bowl or zip-top bag.

Pour marinade over chicken and mix thoroughly.

Refrigerate:

  • Minimum: 4 hours 

  • Preferred: Overnight 

 

 

Step 3: Build the Skewers

Cut pineapple into approximately 1½-inch chunks.

Alternate chicken and pineapple onto skewers until full.

Leave a little space between pieces to promote even cooking.

 

 

Step 4: Smoke the Skewers

Preheat the pellet side of the El Fuego Trio to 250°F.

Place skewers on the pellet side and cook for approximately 30

The goal is to build smoke flavor and begin rendering the chicken before finishing over charcoal.

 

 

Step 5: Fire Up the Charcoal Side

While the skewers are smoking, light a charcoal fire on the charcoal side of the El Fuego Trio.

Allow the coals to become fully established and hot.

 

 

Step 6: Char and Caramelize

Move skewers directly over the charcoal fire.

Cook 2-3 minutes per side, turning frequently.

Watch closely as the pineapple sugars can caramelize quickly.

Continue cooking until:

  • Chicken reaches 175-185°F internal 

  • Exterior develops a deep char 

  • Pineapple develops caramelized edges 

 

 

Step 7: Rest

Remove skewers from the grill.

Rest for 5 minutes.

 

 

Step 8: Build the Tacos

Warm tortillas over the charcoal side.

Remove chicken and pineapple from the skewers.

Fill tortillas with:

  • Chicken Al Pastor 

  • Pineapple chunks 

  • Diced red onion 

  • Chopped cilantro 

  • Salsa Verde 

Finish with a squeeze of fresh lime.

 

 

Notes

  • Chicken thighs are recommended for the best flavor and tenderness. 

  • The pineapple helps balance the savory achiote marinade with natural sweetness. 

  • Finishing over charcoal creates the signature Al Pastor-style char and caramelization. 

  • Internal temperatures above 175°F work very well with chicken thighs and help create a more tender finished product.

Recipe By: Derek Perry

 

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