Delicious Hungarian Chicken Paprikash gets a pellet grill makeover in this easy and flavorful Traeger Chicken Paprikash recipe. We cook bone-in chicken leg quarters so the meat stays juicy and the skin crisps nicely, letting the wood-fired smoke enhance the scent of fresh Hungarian paprika.
Traeger Smoked Chicken Paprikash
Fire up the pellet grill and get ready for a comforting, smoky version of a Hungarian classic. Chicken Paprikash is a rustic, savory dish that highlights paprika and tender chicken; adapting it for a Traeger or any pellet grill brings an extra layer of flavor without complicating the process.
If you prefer, use only bone-in thighs or only drumsticks, but chicken leg quarters offer the best balance of dark meat and crispy skin. The most important ingredient is good paprika—fresh, vibrant Hungarian paprika will make a major difference. You can choose sweet or hot paprika depending on your heat preference, but avoid stale or old spices.
Serve this Traeger Paprikash over buttered egg noodles, steamed rice, or a rich buttery rice for a hearty meal. A light, simple dessert rounds out the menu nicely.
75+ Amazing Traeger Recipes (collection)
Recipe Shopping List
Here’s a shortlist of what you’ll need to make Traeger Chicken Paprikash. For exact quantities and a printable version of the recipe, see the recipe card below.
- Chicken leg quarters (or bone-in thighs/drumsticks)
- Salt
- Fresh Hungarian paprika (sweet or hot)
- Garlic
- Onion
- Black pepper
- Cayenne pepper (optional, for heat)
- Chicken broth
- Tomato paste
- All-purpose flour
- Hot water (for roux if needed)
- Sour cream
- Heavy cream
Try Grilled Sweet Chili Chicken for another simple Traeger favorite
How To Make This Recipe
Below is a clear overview of the cooking process. For the step-by-step instructions and full ingredient list, follow the recipe card at the end of this post.
- Preheat – Heat your pellet grill to 375°F and allow it to reach temperature before adding the chicken.
- Season and sear – Rub the chicken with salt and paprika. Place skin-side down on the hot grill for about 10–15 minutes, until the fat renders and the skin browns.
- Sauce and slow-cook – Prepare the sauce and a tomato-based roux. Transfer the chicken skin-side up to a grill-safe baking dish with onions and garlic, pour the sauce over it, and lower the grill to 275°F to braise until tender.
- Finish and serve – Cook until the chicken reaches 165°F internally and is tender. Remove the chicken, stir sour cream and heavy cream into the sauce, then return the chicken to the sauce or ladle it over the chicken. Serve over buttered egg noodles or steamed rice.
Serve with easy Buttered Egg Noodles for a classic pairing
Recipe FAQ
Keep the chicken in its sauce and store covered in the refrigerator for up to 3–4 days.
Gently reheat in the microwave or warm the sauce on the stove and return the chicken to the pan until heated through. Heat until steaming and serve hot.
Paprika is essential to the dish’s character. Use fresh Hungarian paprika for the best flavor rather than substituting with other spices.
Also try Traeger Butter Chicken for another creamy, smoky option
Grilled Chicken Recipes
- 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
- Greek Chicken Marinade
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Traeger Chicken Paprikash Recipe
A smoky spin on traditional Hungarian Chicken Paprikash made on a pellet grill. This version uses fresh Hungarian paprika and slow braising to build a rich, creamy sauce with tender chicken.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Ingredients
Chicken
- 4 chicken leg quarters
- 1 teaspoon salt
- 1 tablespoon paprika
- 4 cloves garlic, minced
- 2 yellow onions, chopped
Sauce
- ½ teaspoon freshly ground black pepper
- 5 tablespoons fresh Hungarian paprika
- ¼ teaspoon cayenne pepper
- 2 cups chicken broth
Tomato roux
- 2 tablespoons tomato paste
- 4 teaspoons all-purpose flour
- 3 tablespoons butter
Stir-ins
- ⅔ cup sour cream, room temperature
- ¼ cup heavy whipping cream
Instructions
- Preheat your pellet grill to 375°F. Season the chicken leg quarters with the teaspoon of salt and 1 tablespoon of paprika. Place skin-side down on the grill for about 10 minutes, or until the skin turns golden brown and some fat has rendered.
- Transfer the chicken skin-side up into a grill-safe baking dish prepared with cooking spray, and add the chopped onions and minced garlic around the pieces.
- In a bowl, combine the black pepper, remaining paprika, cayenne, and chicken broth; stir until blended.
- In a small grill-safe dish, mix together the tomato paste, flour, and melted butter to form a loose roux.
- Reduce the grill temperature to 275°F. Place both the baking dish with the chicken and the dish with the roux on the grill. Let the roux come to a gentle simmer on the grill, stirring every 5 minutes, for about 20–30 minutes.
- Carefully remove the roux from the grill and whisk it into the chicken stock mixture. Pour the combined sauce over the chicken. Cook for 1–2 hours, basting occasionally, until the chicken reaches 165°F internal temperature and is very tender.
- When the chicken is done, remove it from the heat. Take the chicken out of the pan, then stir the sour cream and heavy cream into the sauce until smooth. Return the chicken to the sauce or ladle the sauce over individual portions. Serve over buttered egg noodles or steamed rice.
Nutrition Information (per serving)
Calories: 454 • Total Fat: 25g • Saturated Fat: 9g • Cholesterol: 246mg • Sodium: 849mg • Carbohydrates: 12g • Fiber: 3g • Sugar: 4g • Protein: 45g
Nutrition data is an estimate.