Name: Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds chicken thighs or breasts; ¾ cup Greek yogurt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons paprika; 1 teaspoon chili powder; 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1 teaspoon salt; ½ teaspoon black pepper; ¾ cup crumbled feta cheese; ½ cup sour cream or Greek yogurt; 1 tablespoon lemon juice; 2 tablespoons fresh dill, finely chopped; 1 tablespoon finely chopped pickles or capers (optional); 1 ½ pounds baby potatoes; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper

Jump to Recipe

Introduction

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes offers a flavorful and satisfying meal that’s perfect for any night. The tender chicken soaks up a spicy yogurt marinade while the creamy, tangy feta sauce and crispy potatoes add wonderful texture and zest.

A white plate holds grilled chicken breasts with visible char marks in the center, topped with a thick layer of creamy white sauce mixed with finely chopped green herbs and bits of golden roasted garlic, garnished with fresh green dill sprigs. Around the chicken are small roasted baby potatoes with a golden-brown, slightly crispy skin, some halved to show a soft yellow inside. The dish sits on a white marbled surface, and the lighting highlights the savory textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds chicken thighs or breasts
¾ cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon chili powder
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon salt
½ teaspoon black pepper
¾ cup crumbled feta cheese
½ cup sour cream or Greek yogurt
1 tablespoon lemon juice
2 tablespoons fresh dill, finely chopped
1 tablespoon finely chopped pickles or capers (optional)
1 ½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon salt

Instructions

Step 1: In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper. Add the chicken and coat thoroughly. Marinate for at least 30 minutes, or up to 4 hours.
Step 2: Boil the baby potatoes in salted water for about 10 minutes until they are fork-tender. Drain and pat dry completely.
Step 3: Toss the potatoes with olive oil, salt, and pepper. Set aside.
Step 4: Grill or sear the chicken over medium-high heat for 5 to 6 minutes per side until fully cooked and nicely charred. Let the chicken rest before slicing.
Step 5: While the chicken cooks, crisp the baby potatoes in a hot skillet or roast them under a broiler until golden and crispy, about 10 to 15 minutes.
Step 6: In a bowl, mash the feta cheese and mix it with sour cream, dill, lemon juice, and the optional pickles or capers. Stir until creamy and well combined.
Step 7: Serve the chicken topped with the dill feta cream alongside the crispy baby potatoes. Garnish with extra dill or lemon zest if desired.

Tips & Variations

For extra heat, add a pinch of cayenne or a few dashes of hot sauce to the marinade.
Swap baby potatoes for fingerling or Yukon gold potatoes for a different texture.
Use boneless, skinless chicken thighs for juicier results or breasts for a leaner option.
If you don’t have a grill, a hot cast-iron pan or broiler works well for cooking the chicken.
Add fresh herbs like parsley or mint to the feta cream for added freshness.

Storage

Store leftover chicken and crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve crispness. Keep the dill feta cream separate and add it fresh when serving.

How to Serve

A black textured round plate holds a dish with two main parts. On the left, there are three stacked pieces of golden-brown grilled patties that show some green herbs inside. On top of the patties is a thick white sauce mixed with small green herb bits, spread unevenly across all three layers with fresh dill sprigs on top. On the right side of the plate, there are several halved roasted potatoes with a golden crispy surface, sprinkled with fresh green herbs. In the background, there are two lemon wedges adding a bright yellow touch. The image is set against a blurred green and building background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe but may cook slightly faster and tend to be leaner, so watch for doneness to avoid drying out.

Can I prepare the marinade and chicken ahead of time?

Absolutely. Marinate the chicken for up to 4 hours in the refrigerator to allow the flavors to develop fully. Avoid marinating longer than that as the yogurt’s acidity can change the texture of the meat.