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

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Introduction

This Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes is a flavorful and satisfying meal that’s perfect for any night of the week. Tender chicken thighs soaked in a zesty yogurt marinade pair beautifully with a tangy feta cream and golden, crispy potatoes. It’s an easy dish that feels special and fresh.

A white plate sits on a white marbled surface filled with three main parts: at the bottom are three grilled chicken pieces, golden-brown with visible char marks and a slightly rough texture, each topped with dollops of creamy white sauce mixed with green herbs and sprinkled with crushed nuts, all garnished with fresh dill sprigs. To the right side of the plate are creamy herb dip mounds rich in texture and light green flecks. On the top and left sides are small roasted yellow potatoes with a slightly crispy skin and a shiny, tender look. 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 the chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours.
Step 2: Boil the 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 the chicken on medium-high heat for 5–6 minutes per side until fully cooked and charred. Let rest before slicing.
Step 5: While the 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 the chicken topped with dill feta cream and crispy potatoes on the side. Garnish with extra dill or lemon zest if desired.

Tips & Variations

Use chicken thighs for juicier meat or breasts for a leaner option.
Marinate the chicken overnight for deeper flavor.
Swap baby potatoes with fingerlings or small Yukon Golds for a different texture.
For a milder cream, omit the chili powder from the marinade.
Add chopped fresh herbs like parsley or mint to the feta cream for extra freshness.

Storage

Store leftover chicken, potatoes, and feta cream separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and potatoes gently in the oven or skillet to maintain crispness. The feta cream is best served cold and can be stirred before serving.

How to Serve

The image shows a white plate with two main layers: on the left, a grilled chicken breast with a toasted brown and slightly charred texture topped with a creamy white sauce sprinkled with bright green chopped herbs; on the right, small golden roasted potatoes with a slightly crispy skin, garnished with green herbs, arranged closely together. The plate is placed on a white marbled surface, and a woman's hand is holding the plate from the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain yogurt instead of Greek yogurt for the marinade?

Yes, plain yogurt can be used, but Greek yogurt’s thickness helps the marinade coat the chicken better and results in a creamier texture.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when its internal temperature reaches 165°F (74°C) and the juices run clear. Cooking for 5–6 minutes per side on medium-high heat usually achieves this.