While the chicken is braising, make the jalapeño relish. Combine all ingredients in a non-reactive dish and set aside. To make the pickled cabbage, combine all ingredients in a non-reactive dish and set aside. Transfer both the relish and pickled red onion to the refrigerator and let sit a couple hours to overnight.
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.
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.
Add chili powder, adobo sauce, chipotle chile and lime juice. Add chicken thighs back to the dutch oven and pour in beer.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 - 15 minutes.
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.
To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, cabbage, cotija, cilantro and finish with hot sauce. Enjoy!
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