Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe
This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a flavorful and satisfying meal featuring tender, marinated chicken grilled to perfection, accompanied by crispy golden baby potatoes and a tangy, creamy dill feta sauce. The marinade combines Greek yogurt and spices to infuse the chicken with a spicy and tangy punch, balanced by the fresh herbaceous dill and the salty sharpness of feta in the creamy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
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 pepper
Instructions
- Prepare Marinade: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper until smooth. Add chicken and coat well. Cover and marinate for at least 30 minutes, or up to 4 hours to infuse flavors.
- Boil Potatoes: Boil baby potatoes in salted water for about 10 minutes until fork-tender but not falling apart. Drain thoroughly and pat dry with a kitchen towel to remove excess moisture for crisping.
- Toss Potatoes: Toss the boiled potatoes with olive oil, salt, and pepper to season evenly. Set aside while preparing the chicken and sauce.
- Cook Chicken: Grill or sear the marinated chicken over medium-high heat for 5 to 6 minutes per side, or until fully cooked through and nicely charred on the outside. Remove from heat and let the chicken rest for a few minutes before slicing.
- Crisp Potatoes: While the chicken cooks, crisp the baby potatoes by heating them in a hot skillet or placing them under a broiler for 10 to 15 minutes, turning occasionally until golden brown and crispy on the outside.
- Make Dill Feta Cream: In a bowl, mash the crumbled feta cheese and mix with sour cream (or Greek yogurt), chopped dill, lemon juice, and optional pickles or capers. Stir until creamy and well combined.
- Serve: Plate the sliced chicken and top with a generous dollop of dill feta cream. Serve the crispy baby potatoes alongside. Garnish with extra dill or lemon zest if desired for a fresh finish.
Notes
- Marinate chicken for at least 30 minutes but no longer than 4 hours to prevent yogurt from breaking down the meat too much.
- If you prefer less spice, reduce the chili powder or omit it altogether.
- Baby potatoes can be crisped in a skillet or broiled depending on your preference or available equipment.
- Pickles or capers in the feta cream add a nice tangy contrast but can be left out if unavailable or unwanted.
- Leftover dill feta cream can be stored in the fridge up to 2 days in an airtight container.
Keywords: yogurt marinated chicken, grilled chicken, dill feta cream, crispy baby potatoes, Mediterranean chicken recipe, spicy chicken marinade
