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Beer Braised Chicken Tacos With Jalapeño Relish

Traeger Kitchen


Beer Braised Chicken Tacos With Jalapeño Relish

Prep Time

2 Hours

Cook Time

35 Minutes

Effort
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Pellets

Pecan

We're giving you something to taco bout. These wood-fired chicken thighs are braised in a chipotle beer sauce, loaded onto tortillas and served with a homemade jalapeño relish, queso and cilantro.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      For the jalapeño relish, combine all ingredients in a non-reactive dish and set aside.
    • 2

      To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside.
    • 3

      Transfer both the relish and pickled red onion to the refrigerator and let sit a couple hours to overnight.
    • 4

      Season chicken thighs generously with salt and pepper. Heat 1 Tbsp olive oil in a dutch oven over medium-high heat. Place chicken thighs skin side down and brown in batches. Remove from heat and set aside.
    • 5

      Add 1 Tbsp butter to the dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3-5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant.
    • 6

      Add chili and garlic powder, adobo sauce, chipotle chile and lime juice. Add chicken thighs back to the dutch oven and pour in beer.
    • 7

      When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
    • 8

      Place dutch oven in the grill and braise for 30 minutes or until chicken is tender and falls apart. Remove chicken from braising liquid and shred.
      Grill Icon
      Grill350˚
    • 9

      To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, cabbage, cotija, cilantro, and finish with hot sauce. Enjoy!

    Cooking Notes

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