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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes Recipe

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This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a flavorful Mediterranean-inspired dinner featuring juicy grilled chicken marinated in a spicy yogurt blend, served alongside crispy baby potatoes and a creamy dill feta sauce. Perfect for a satisfying and vibrant meal that combines smoky, tangy, and fresh flavors.

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

  1. Prepare the Marinade: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper until well combined. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to develop flavor.
  2. Boil the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for about 10 minutes until they are fork-tender. Drain the potatoes and pat them dry with a clean towel to remove excess moisture.
  3. Toss Potatoes with Seasoning: In a large bowl, toss the boiled potatoes with olive oil, salt, and pepper to evenly coat. Set aside while preparing the chicken.
  4. Cook the Chicken: Heat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook for 5 to 6 minutes on each side, or until fully cooked through and charred on the surface. Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing. This helps keep the meat juicy.
  5. Crisp the Potatoes: Using the same skillet or under a broiler, cook the seasoned baby potatoes for 10 to 15 minutes until they are golden, crispy on the outside, and tender inside. Stir occasionally if pan-frying to promote even crisping.
  6. Make the Dill Feta Cream: In a mixing bowl, mash the crumbled feta cheese. Add sour cream (or Greek yogurt), fresh dill, lemon juice, and the optional chopped pickles or capers. Stir until the mixture has a creamy and smooth texture.
  7. Assemble and Serve: Slice the rested grilled chicken and plate it with a generous dollop of dill feta cream on top. Serve alongside the crispy baby potatoes. Garnish with extra fresh dill or a sprinkle of lemon zest if desired for added brightness.

Notes

  • Use full-fat Greek yogurt for a richer marinade and a smoother, creamier feta sauce.
  • Resting the grilled chicken for at least 5 minutes before slicing helps retain its juices and tenderness.
  • If you prefer, roast the potatoes in the oven at 425°F (220°C) for 20–25 minutes instead of pan-frying, for a hands-off method.

Keywords: Spicy chicken, yogurt marinade, grilled chicken, dill feta cream, crispy baby potatoes, Mediterranean dinner

Find it online: https://liamjayne.com/spicy-yogurt-marinated-chicken-with-dill-feta-cream-and-crispy-baby-potatoes-recipe/