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Al Pastor Chicken Lollipops
Prep
cook
total
Ingredients
- Chicken: 10–12 chicken drumsticks, lollipopped
Al Pastor Marinade
- 4 dried guajillo chiles, stemmed & seeded
- 2 dried ancho chiles, stemmed & seeded
- 1 cup pineapple juice
- ¼ cup orange juice
- ¼ cup apple cider vinegar
- 3 tbsp achiote paste
- 4 cloves garlic
- 1 small white onion, chopped
- 1 tbsp Mexican oregano
- 1½ tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 1½ tsp kosher salt
- 2 tbsp Spanglish Asadero Al Pastor Seasoning
Sweeter Al Pastor Glaze:
- 1 cup pineapple juice
- 3 tbsp reserved al pastor marinade
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Spanglish Asadero Al Pastor Seasoning
Toppings:
- Grilled pineapple rings, & diced pineapple
- Fresh cilantro
- Cojita cheese
Al Pastor
Directions
- Marinade:
Lightly toast dried chiles, soak 15 minutes, then blend with remaining marinade ingredients until smooth.
- Prep and Marinate:
Lollipop drumsticks, coat fully in marinade, cover, and refrigerate 12–24 hours.
- Grill:
Preheat grill to 375–400°F indirect. Stand chicken upright in a drumstick holder and cook 35–40 minutes until 170–175°F internal.
- Glaze:
Simmer glaze ingredients 10–15 minutes until thick and glossy.
- Dip & Tack Up:
Dip or brush lollipops in glaze, return to grill 5 minutes, flipping once, until sticky.
- Pineapple & Plate:
Slice and grill the pineapple rings 1–2 minutes per side, plate chicken on top, finish with diced pineapple, cilantro and cojita.
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