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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

Serves

8 - 12

People

Effort

difficulty
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What's this?

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

  • 3 Jalapeno, seeded & diced

  • 1/4 Cup red onion, finely diced

  • 1 Clove garlic, minced

  • 67/100 Cup white wine vinegar

  • 1/3 Cup water

  • 4 Tablespoon sugar

  • 4 Tablespoon salt

  • 2 Cup shredded red cabbage

  • 1/2 Cup white wine vinegar

  • 2 Tablespoon salt

  • 2 Tablespoon sugar

  • 2 Pound Chicken, thighs - bonless skinless

  • 1 Tablespoon olive oil

  • 1 Teaspoon salt

  • 1 Teaspoon black pepper

  • 1 Tablespoon butter

  • 1/2 yellow onion, diced

  • 1 Jalapeno, seeded & diced

  • 1 Clove garlic, minced

  • 1 Teaspoon chili powder

  • 4 Tablespoon Adobo Sauce

  • 2 lime, juiced

  • 1 Can 12-oz Modelo beer

  • 1 Chile from Chipotle in Adobo Sauce

  • 1 Teaspoon garlic powder

  • 12 Tortillas (small), flour

  • As Needed Cotija cheese

  • As Needed cilantro

  • As Needed your favorite hot sauce

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.
  • 9

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