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 pepper

Jump to Recipe

Introduction

This Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes is a vibrant and flavorful meal perfect for any night of the week. The tangy marinade tenderizes the chicken while the creamy dill feta sauce adds a refreshing contrast. Paired with golden, crispy baby potatoes, this dish is sure to impress.

The image shows a black textured plate with three golden-brown salmon patties placed side by side on the left. Each patty is topped with a layer of white creamy sauce mixed with green herbs, and there is a garnish of fresh dill on top of the sauce. To the right of the patties, there is a pile of golden roasted baby potatoes cut in half, sprinkled with herbs, and slightly browned on the edges. Two lemon wedges are placed near the top left edge of the plate. The plate rests on a white marbled surface with a soft-focused outdoor background. 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
½ teaspoon pepper

Instructions

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

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade.
Substitute chicken breasts for thighs if you prefer leaner meat, but adjust cooking time to avoid drying out.
If you don’t have a grill, searing the chicken in a cast-iron skillet works just as well.
Try adding chopped fresh parsley or mint to the feta cream for a fresh twist.

Storage

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness. The dill feta cream is best served fresh but can be kept in the fridge for up to 2 days.

How to Serve

A white round plate holds two main layers: the bottom layer consists of grilled chicken breasts with golden brown and slightly charred edges, showing a textured surface from the grill marks. On top of the chicken, there is a creamy white sauce with herbs and small green bits, possibly dill, and some spices sprinkled around. Surrounding the chicken are roasted baby potatoes with a golden yellow color and a slightly crispy texture on the outside. The plate rests on a white marbled textured surface, and the background is out of focus with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thickness and creamy texture, which helps tenderize the chicken and create a rich marinade. If using regular yogurt, strain it through a cheesecloth to thicken before using.

How do I know when the chicken is fully cooked?

Cook chicken until its internal temperature reaches 165°F (74°C). The meat should be no longer pink in the center and juices should run clear.