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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe

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★★★★★

4.6 from 98 reviews

This Spicy Yogurt Marinated Chicken features tender, flavorful chicken thighs or breasts marinated in a zesty blend of Greek yogurt, paprika, and chili powder, grilled to perfection, and served alongside crispy baby potatoes. The dish is complemented by a creamy dill feta sauce made from crumbled feta, sour cream, fresh dill, and a hint of lemon, creating a harmonious balance of spice, creaminess, and texture in every bite.

Ingredients

Scale

Chicken Marinade

  • 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

Dill Feta Cream

  • 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)

Crispy Baby Potatoes

  • 1 ½ pounds baby potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper until well combined. Add the chicken thighs or breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor infusion.
  2. Cook the Baby Potatoes: Place the baby potatoes in a pot of salted boiling water and cook for 10 minutes until they are fork-tender. Drain the potatoes and gently pat them dry with a kitchen towel to remove excess moisture.
  3. Prepare Potatoes for Crisping: Toss the cooked, dried potatoes with olive oil, salt, and black pepper until evenly coated. Set aside while you cook the chicken.
  4. Grill or Sear the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes on each side until fully cooked through and nicely charred on the outside. Remove from heat and let the chicken rest for a few minutes before slicing.
  5. Crisp the Potatoes: In a hot skillet, add the prepared potatoes and cook, turning occasionally, until they develop a crispy golden crust, about 10 to 15 minutes. Alternatively, you can roast them under a broiler for the same amount of time, watching closely to avoid burning.
  6. Make the Dill Feta Cream: In a mixing bowl, mash the crumbled feta cheese until creamy. Stir in the sour cream (or Greek yogurt), fresh dill, lemon juice, and the optional finely chopped pickles or capers. Mix until smooth and creamy in texture.
  7. Serve: Plate the sliced chicken and spoon the dill feta cream generously on top. Serve the crispy baby potatoes on the side. Garnish with additional fresh dill or lemon zest if desired for an extra burst of freshness.

Notes

  • Marinating the chicken longer (up to 4 hours) enhances the flavor and tenderness.
  • Baby potatoes can be replaced with fingerling potatoes or small Yukon Golds if preferred.
  • If you don’t have a grill, searing the chicken in a cast-iron skillet works just as well.
  • The dill feta cream can be made ahead and chilled to meld flavors even more.
  • Adjust chili powder amount for desired spice level.

Keywords: yogurt marinated chicken, spicy grilled chicken, dill feta cream, crispy baby potatoes, Mediterranean chicken recipe, healthy chicken dinner, Greek yogurt marinade

Find it online: https://lieblingsmahlzeit.com/spicy-yogurt-marinated-chicken-with-dill-feta-cream-and-crispy-baby-potatoes-recipe/