A
Anonymous
Guest
My version of Paprika Hendl.
Marinade:
Hungarian paprika (sweet), garlic powder, onion powder, salt, pepper, olive oil and balsamic (or red wine) vinegar. Go heavy on the paprika and adjust until you get a good color that looks tasty. Put the chicken into a plastic bag with the oil. Add the dry spices a little bit at a time. Then add vinegar to get the dry spices distributed.
Grill it:
Indirect heat for 30 minutes, 15 minutes on each side until internal temp reaches 160 degrees fahrenheit.
Grillin' tips:
I grill chicken breasts and thighs with breasts closer to the flame.
Sauce:
Sour cream, Hungarian paprika, salt and pepper.
Marinade:
Hungarian paprika (sweet), garlic powder, onion powder, salt, pepper, olive oil and balsamic (or red wine) vinegar. Go heavy on the paprika and adjust until you get a good color that looks tasty. Put the chicken into a plastic bag with the oil. Add the dry spices a little bit at a time. Then add vinegar to get the dry spices distributed.
Grill it:
Indirect heat for 30 minutes, 15 minutes on each side until internal temp reaches 160 degrees fahrenheit.
Grillin' tips:
I grill chicken breasts and thighs with breasts closer to the flame.
Sauce:
Sour cream, Hungarian paprika, salt and pepper.