Name: Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 & Crispy Baby Potatoes is a flavorful and satisfying meal perfect for any night of the week. The tender chicken soaks up a vibrant marinade, complemented by a creamy, tangy feta sauce and crispy golden potatoes. It’s a Mediterranean-inspired dish that’s both easy and impressive.

A dark textured plate holds two golden-brown grilled chicken patties topped with a thick, creamy white sauce dotted with green herbs, garnished with fresh dill on top. To the right, there is a pile of roasted baby potatoes cut in halves, golden with a slightly crispy surface, sprinkled with herbs and dill. In the background, two lemon wedges are tucked behind the chicken. The whole dish is set on a white marbled surface, capturing warm natural light. 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 full-fat Greek yogurt for a richer marinade and smoother feta cream.
Resting the grilled chicken for 5 minutes keeps it juicy when sliced.
You can roast the potatoes in the oven at 425°F for 20–25 minutes if you prefer not to pan-fry them.
Replace chili powder with smoked paprika for a milder, smoky flavor.

Storage

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to maintain crispiness. The dill feta cream is best served fresh but can be refrigerated for up to 2 days—bring it to room temperature before serving.

How to Serve

A dish with two main parts on a textured black plate: on the left, two grilled patties that are light brown with some darker grill marks and flecks of green herbs, topped with a thick, creamy white sauce mixed with chopped green herbs and garnished with fresh dill sprigs; on the right, a pile of small, halved golden potatoes with crispy edges sprinkled with green herbs, some lemon wedges placed behind the potatoes for garnish; the plate sits on a white marbled surface with a blurred outdoor background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless chicken breasts or thighs both work well. Adjust cooking time slightly if using bone-in pieces to ensure they cook through.

How spicy is this marinade?

The chili powder adds a mild warmth but isn’t overwhelmingly spicy. You can reduce or omit it if you prefer a milder flavor or add a pinch of cayenne for extra heat.