We’re giving you something to taco bout with this chicken taco recipe. 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:

Relish

Pickled Cabbage

Main

Braising Liquid

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 cabbage to the refrigerator and let sit a couple of hours to overnight.
4. Season chicken thighs generously with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place the chicken thighs skin-side down and brown in batches. Remove from heat and set aside.
5. Add 1 tablespoon butter to the Dutch oven and set over medium-high heat. When butter is melted, add onion and jalapeño and sauté 3 to 5 minutes until translucent. Add minced garlic and sauté 30 seconds or until fragrant. Add chili and garlic powder, chipotle pepper, adobo sauce and lime juice. Add chicken thighs back to the Dutch oven and pour in beer.
6. When ready to cook, set Traeger to 350℉ and preheat, lid closed for 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.
7. To build the tacos, place shredded chicken on tortilla, top with jalapeño relish, pickled cabbage, cotija cheese, cilantro and finish with hot sauce. Enjoy!

An essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.

Ingredients:

Main

Steps:

1. When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
2. Smoke the collard greens for 10 minutes. Take collard greens off the grill and increase temperature to 375℉.
3. Place Dutch oven on the grill to preheat, about 15 minutes.
4. In the preheated Dutch oven, cook bacon until almost crisp. Add onions, and sauté for 8 minutes. Add ham and garlic, and sauté 1 more minute.
5. Stir in collard greens, broth and remaining ingredients. Cook for 2-1/2 hours or until desired tenderness.
6. Serve hot, enjoy!