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Hungarian Chicken Paprikash | Chicken Paprikash Recipe | Smoked Chicken Paprikash

Smoked Chicken Paprikash will have your tastebuds flying. Taking the traditional Hungarian chicken paprikash recipe to the next level with the added flavour of smoke. With simple ingredients and 45 minutes of your time, join me in creating this Chicken Paprikash recipe.

Hungarian Chicken Paprikash is on the grill today. This month @ChickenDotCA is celebrating crocktober with comforting chicken recipes. Part of the reason I love to BBQ is that you save on endless pots and pans to clean up later. One might call me a one-pan-fan right here!

Chicken Paprikash Recipe. Smoked Chicken Paprikash

Ensuring that I provide my family with quality local meat has always been something I've been passionate about. It is the reason why I always look for the Raised By Canadian Farmer Logo. Dress your chicken up this month with @ChickenDotCA by using the hashtag #ChickenDotCA

Hungarian Chicken Paprikash.  Smoked Chicken Paprikash



For this cook, I used my Pit Boss Grills Navigator



Chicken Drumsticks or Thighs (6-8, Bone-In)

Paprika (Hungarian, 1/4 cup)

Butter (2 Tbsp)

Flour (3 Tbsp)

Sour Cream (1 cup)

Onions (1 cup, diced)

Red Pepper (1/2, diced)

Tomatoes (Romas, 2, diced)

Chicken Broth (3 cups)

Salt and Pepper (to Taste)

Cayenne (1/4 tsp)

Chicken Rub (I used, @PitBossGrills Champion Chicken)

Parsley (optional, to garnish)


Preheat your pellet grill to 350 degrees. Place your cast iron skillet on your grill to preheat it as well. Rub your chicken with your favourite poultry seasoning and place them directly on your grill grates. Your chicken will smoke while you get your sauce ready.

For this chicken paprikash recipe add butter to your cast iron along with onions and red pepper. Stir until the onions are slightly wilted. Then add your paprika, salt, pepper, cayenne, tomatoes, and flour. Stir until it because fragrant. Next, add your sour cream and chicken broth. Mix thoroughly and grill for 5 minutes to combine everything. Add your smoked chicken to let braise in the paprikash sauce. Your sauce will thicken as your whole dish comes together when your chicken has a final internal temperature of 165 degrees.

Traditionally, Hungarian Chicken Paprikash is served over egg noodles, but you can also choose rice as well. Enjoy!!

smoked chicken paprikash.  hungarian chicken paprikash

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