Grilled Chicken al Pastor on the Big Green Egg
Fire up the grill as we’re making the most amazing grilled chicken al pastor with slices of fresh pineapple and onions! It’s a fiesta flavor bomb of deliciousness!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2.5 hours
- Category: mexican, latin, grilled, bbq, nachos, tacos, salads, meat lovers
- Method: grill, bbq, oven
- Cuisine: mexican, latin, grilled, bbq, nachos, tacos, salads, meat lovers
Ingredients
- 4lb chicken thighs, boneless
- 4 Tbl al pastor seasoning
- 2 Tbl olive oil
- 1/2 cup fresh orange juice
- 1 whole onion cut in thirds, skin removed
- 1 large pineapple, skin removed and cut in thirds (leave the core)
Instructions
- Place the chicken, oil, seasoning, and oj in a plastic food storage bag or a lidded food storage pan (lid sold separately). Mix to combine, cover and place in the fridge for 15-16 hours.
- The next day, light the Big Green Egg, add in the convEGGtor, legs facing up, and add a grate. Heat up to 375°. If you do not have a Big Green Egg, set your grill for indirect heat.
- Place one of the 3 slices of the onion on a large Trompo King Vertical Skewer. Next, add one section of pineapple followed by a third of the chicken. Repeat one more layer. Next switch it up by adding the last round of pineapple, the rest of the chicken, and the last slice of onion.
- When the EGG is at temp, set the Trompo King Vertical Skewer stacked with all of that deliciousness onto the egg. Cook for 1.5-2 hours or until the chicken temp registers at 165°.
- Move the Trompo to a heat-safe counter and using a carving knife, slice and enjoy!
Notes
*time does not include overnight marinating