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 vibrant and flavorful meal that combines tender, marinated chicken with a tangy dill feta sauce and golden, crispy baby potatoes. Perfectly balanced with spices and fresh herbs, this dish is ideal for a satisfying weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the 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
For the 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)
For the Crispy Baby Potatoes
- 1 ½ pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the marinade: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper. Add the chicken thighs or breasts, ensuring they are fully coated with the mixture. Cover and marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Boil the potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for about 10 minutes, or until they are fork-tender but not falling apart. Drain and gently pat them dry with a towel.
- Season the potatoes: Toss the drained potatoes with olive oil, salt, and pepper. Set aside while you prepare the chicken.
- Cook 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. Remove from heat and let the chicken rest a few minutes before slicing.
- Crisp the baby potatoes: In a hot skillet over medium-high heat, cook the seasoned baby potatoes until golden brown and crispy, about 10 to 15 minutes. Alternatively, place under a broiler to achieve the same crispy texture.
- Make the dill feta cream: In a bowl, mash the crumbled feta cheese and mix with sour cream (or Greek yogurt), fresh dill, lemon juice, and optional finely chopped pickles or capers. Stir until creamy and well combined.
- Serve: Plate the sliced chicken topped generously with the dill feta cream alongside the crispy baby potatoes. Garnish with extra fresh dill or lemon zest if desired for a fresh finish.
Notes
- Marinating the chicken for longer (up to 4 hours) intensifies the flavor and tenderness.
- Using Greek yogurt in both the marinade and the dill feta cream adds creaminess and tang.
- Boiling potatoes before crisping shortens the cooking time and ensures they are soft inside.
- Pickles or capers in the feta cream add a nice briny contrast but can be omitted if preferred.
- Chicken thighs tend to stay juicier than breasts, but either can be used.
Keywords: spicy chicken, yogurt marinated chicken, dill feta cream, crispy baby potatoes, grilled chicken, Mediterranean chicken, easy dinner recipe
