• 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 Z Grill 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!