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.
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.
You can serve our Traeger Paprikash over buttered noodles or a big old pile of steamed rice. This would also be great on top of our Stick of Butter Rice too.
75+ Amazing Traeger Recipes
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.
Also, try our Grilled Sweet Chili Chicken
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.
1
Preheat
We're going for 375°F here initially. Make sure to let it full preheat!
2
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.
3
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!)
4
Enjoy
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
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!
Traditional Hungarian Chicken Paprikash meets the pellet grill for this easy, flavorful, Traeger Chicken Paprikash! We love the big bold flavor of paprika for this recipe, and the wood fire add so much great flavor!
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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.
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