Recipe Details
Ingredients
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4dried guajillo chiles, stemmed and seeded
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2tablespoonsachiote paste
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6large clovesgarlic, peeled
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1(7 ounce) canchipotle peppers in adobo sauce, drained
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1 ⅓cupsfinely chopped onion, divided
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⅔cuporange juice
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3tablespoonsapple cider vinegar
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3tablespoonsolive oil
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1tablespoonground cumin
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1tablespoonlight brown sugar
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1teaspoonkosher salt
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3poundsskinless, boneless chicken thighs, cut in half
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8 (12-inch) jumbo wooden skewers
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1largefresh pineapple – peeled, cored, and sliced
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20(6 inch)corn tortillas
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¼cuproughly chopped fresh cilantro
Cooking Directions
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Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
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Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
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Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
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Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
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Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
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Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
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Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn’t touch the bottom of the pan.
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Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
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Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
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Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
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Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories324 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 2g |
10% |
Cholesterol 113mg |
38% |
Sodium 422mg |
18% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 4g |
13% |
Protein 28g |
57% |
Potassium 603mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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