Delicious Hungarian Chicken Paprikash gets the pellet grill treatment with our simple Traeger Chicken Paprikash Recipe! We used chicken leg quarters on the bone to make this delicious traditional dish, and the wood fire flavor really shines paired with the chicken and fresh Hungarian paprika.
Traeger Smoked Chicken Paprikash
Fire up the Traeger and break out the chicken leg quarters, this is an easy dish that is as hearty as it is delicious. Chicken Paprikash has been around for ages, originated in Hungary, and is perfectly suited to adapting for the Traeger.
If you prefer, you can use only bone-in chicken thighs for this recipe, or only chicken legs. I prefer the chicken leg quarters which include both. Best of both worlds.
The key to this recipe is going to be the paprika. Don’t go fishing in the back of your spice cabinet for that long-lost jar in the spice rack you got as a wedding present. Fresh paprika is key, so make sure to use something you bought recently that isn’t stale, old, and/or gross. You can use either the sweet or hot variety, but make sure it is legit. I’m including a few suggestions down in the recipe card.
Traeger Chicken Paprikash shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- chicken leg quarters
- black pepper
- cayenne pepper
- chicken broth
- tomato paste
- hot water
- sour cream
- heavy cream
Also, try our Grilled Sweet Chili Chicken
How to make Smoked Chicken Paprikash Recipe
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re going for 375°F here initially. Make sure to let it full preheat!
Season and grill
Season the chicken leg quarters and put skin-side down on the hot grill for about 10-15 minutes, or until the fat has started to render and the skin is getting golden brown.
Sauce & Grill
Whip up the sauce, put the chicken skin-side up in a grill-safe baking dish with the onions and garlic (MadeIn Bakeware is my favorite), cook the roux, pour the sauce over, and toss back on the grill at 275°. (Make sure to follow the recipe card instructions here, there are a few more steps that are important!)
It will be done in an hour or two, or when the chicken reaches 165° internally. Stir the sauce occasionally and feel free to spoon some more over the top of the chicken. After you remove it from the grill, take the chicken out of the pan and stir the cream and sour cream into the sauce.
Serve over rice or buttered egg noodles.
Serve this with our Buttered Egg Noodles
Smoked Chicken Paprikash FAQ
Leave the chicken in the sauce and store covered in the refrigerator for 3-4 days, max.
The microwave works well for these leftovers. Heat until steaming, and serve hot!
Nope! That’s the star of this show here. Get good, fresh, Hungarian paprika for the best results.
Try our Traeger Butter Chicken recipe too!
More great grilled chicken recipes to love
- Smoked Chicken Salad Sandwich
- Sweet Heat Spicy Smoked Chicken Wings
- Smoked Butter Chicken Thighs
- Traeger Chicken Pot Pie
- Smoked Chicken Tortilla Soup
- Grilled Nashville Hot Chicken
- Sweet Chili Chicken Leg Quarters
- Traeger Chicken Lollipop
- 4 chicken leg quarters
- 1 teaspoon salt
- 1 tablespoon paprika
- 4 cloves garlic, minced
- 2 yellow onions, chopped
- ½ teaspoon freshly ground black pepper
- 5 tablespoons fresh Hungarian Paprika
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 4 teaspoons all-purpose flour
- 3 tablespoons butter
- ⅔ cup sour cream, room temperature
- ¼ cup heavy whipping cream
- Preheat your grill to 375°. Season the chicken leg quarters with a teaspoon of salt and 1 tablespoon of paprika. Place skin-side down on the preheated grill for 10 minutes. Or until the skin is golden brown.
- Place the chicken skin-side up in a grill-safe baking dish that's been prepped with cooking spray along with the onions and garlic.
- Combine the black pepper, paprika, cayenne pepper, and chicken broth. Stir to combine.
- In a small grill-safe dish, stir together the tomato paste, flour, and melted butter.
- Turn the grill down to 275°. Put both the dish with the chicken and the dish with the roux onto the grill. Let the roux come to a simmer on the grill, stirring every 5 minutes, for 20-30 minutes.
- Carefully remove the roux from the grill, and whisk into the chicken stock mixture. Pour the combined sauce mixture over the top of the chicken. Let cook for 1-2 hours, basting with the sauce occasionally, until the chicken is fully cooked, 165°F internal temp, and very tender.
- When cooked, remove from the heat, remove the chicken from the pan, and stir in the cream and sour cream. Serve the chicken over buttered egg noodles and ladle sauce over the top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 454Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 246mgSodium: 849mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 45g
Nutrition data provided here is only an estimate.