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Beer Braised Chicken Tacos With Jalapeño Relish

Beer Braised Chicken Tacos With Jalapeño Relish

By Traeger Kitchen

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.

Prep Time

2 Hours

Cook Time

35 Minutes




Number of People Serving


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Units of Measurment:
4 Jalapeno, seeded & diced
1/4 Cup red onion, finely diced
2 Clove garlic, minced
1 1/8 Cup white wine vinegar
1/3 Cup water
6 Tablespoon sugar
6 1/3 Tablespoon salt
2 Cup shredded red cabbage
2 Pound Chicken, thighs - bonless skinless
1 Tablespoon olive oil
1 Teaspoon black pepper
1 Tablespoon butter
1/2 yellow onion, diced
1 Teaspoon chili powder
4 Tablespoon Adobo Sauce
2 lime, juiced
1 Can 12-oz Modelo beer
1 chipotle peppers in adobo, plus 2 teaspoons sauce from can
1 Teaspoon garlic powder
12 Tortillas (small), flour
As Needed Cotija cheese
As Needed cilantro
As Needed your favorite hot sauce


  • 1

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

    • 3  Jalapeno, seeded & diced

    • 1/4 Cup red onion, finely diced

    • 1 Clove garlic, minced

    • 2/3 Cup white wine vinegar

    • 1/3 Cup water

    • 4 Tablespoon sugar

    • 4 Tablespoon salt

  • 2

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

    • 2 Cup shredded red cabbage

    • 1/2 Cup white wine vinegar

    • 2 Tablespoon salt

    • 2 Tablespoon sugar

  • 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.

    • 2 Pound Chicken, thighs - bonless skinless

    • 1 Tablespoon olive oil

    • 1 Teaspoon salt

    • 1 Teaspoon black pepper

  • 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.

    • 1 Tablespoon butter

    • 1/2  yellow onion, diced

    • 1  Jalapeno, seeded & diced

    • 1 Clove garlic, minced

  • 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.

    • 1 Teaspoon chili powder

    • 4 Tablespoon Adobo Sauce

    • 2  lime, juiced

    • 1 Can 12-oz Modelo beer

    • 1  chipotle peppers in adobo, plus 2 teaspoons sauce from can

    • 1 Teaspoon garlic powder

  • 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.

    350 ˚F / 177 ˚C

  • 9

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

    • 12  Tortillas (small), flour

    • As Needed Cotija cheese

    • As Needed cilantro

    • As Needed your favorite hot sauce

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