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Gluten Free Sweet and Spicy Braised Chicken Tacos

Gluten Free Sweet and Spicy Braised Chicken Tacos

These grilled and braised chichen tacos combine sweet pineapple with a fresh and crunchy jicama slaw.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4

Equipment

  • 1 grill
  • 1 Dutch Oven

Ingredients

Sweet and Spicy Chicken Tacos

Jicama Slaw

  • 1 cup jicama, thinly julienned
  • 1/4 cup radish, thinly julienned
  • 2 limes, juiced
  • 1 tsp agave syrup can substitute with honey
  • pinch of salt and pepper

Instructions

  • Preheat your grill to 350 degrees.
  • Season both sides of the chicken thighs with 1 tsp One World seasoning and 1 tsp kosher salt.
  • Grill the chicken thighs 3 minutes per side. You are just looking to brown the chicken and get a little char, not cook it all the way through.
  • Place a large Dutch oven on the grates. Add the pineapple, remaining One World seasoning and salt, and chicken or vegetable stock. Stir to combine. Add the chicken in and cover.
  • Allow the chicken to cook for an hour or until it's ork tender.
  • Shred the chicken apart and allow it to soak in the juices.
  • To build your taco pile some of the pulled chicken onto a tortilla and top with the jicama slaw.

Jicama Slaw

  • Mix all of your ingredients together. Allow the slaw to marinate for at least 10 minutes.
  • Enjoy!
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