Spicy Yogurt Chicken with Dill Feta (Printable Version)

Juicy marinated chicken with tangy feta cream and golden crispy potatoes

# Ingredient List:

→ For the Chicken & Marinade

01 - 1½ pounds chicken thighs or breasts
02 - ¾ cup Greek yogurt, full-fat recommended
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced or 1 teaspoon garlic powder
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ For the Dill Feta Cream

10 - ¾ cup crumbled feta cheese
11 - ½ cup sour cream or Greek yogurt
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers, optional

→ For the Crispy Baby Potatoes

15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper

# Steps:

01 - In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper until thoroughly combined.
02 - Add the chicken to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
03 - Place baby potatoes in a pot of salted water. Bring to a boil and cook approximately 10 minutes until fork-tender. Drain thoroughly and pat dry.
04 - Toss the drained potatoes with olive oil, salt, and black pepper until evenly coated. Set aside until ready to crisp.
05 - Preheat grill or large skillet to medium-high heat. Cook marinated chicken 5–6 minutes per side until internal temperature reaches 165°F and nicely charred. Rest 5 minutes before slicing.
06 - Choose your method: sauté in a hot skillet over medium-high heat for 10–15 minutes turning occasionally until golden, OR roast at 425°F for 20–25 minutes flipping halfway until crisp and golden.
07 - Mash feta in a bowl. Stir in sour cream or Greek yogurt, lemon juice, fresh dill, and optional pickles or capers until smooth and creamy.
08 - Slice the rested chicken. Arrange on plates topped generously with dill feta cream. Serve alongside crispy baby potatoes. Garnish with additional dill or lemon zest if desired.

# Expert Advice:

01 -
  • The yogurt marinade does double duty making the chicken impossibly tender while building a gorgeous charred crust
  • That dill feta cream is the kind of sauce you'll want to put on absolutely everything
  • Baby potatoes get crispy and golden while staying creamy inside, the perfect companion to spiced chicken
02 -
  • Patting the boiled potatoes completely dry is the single most important step for achieving crispy skin rather than soggy results
  • Letting the chicken rest before slicing prevents all those wonderful marinade juices from running out onto your cutting board instead of staying in the meat
  • The feta cream can be made up to two days ahead and actually gets better as the flavors meld together in the refrigerator
03 -
  • Sprinkle a pinch of smoked paprika over the finished chicken for an extra layer of smoky depth
  • Warm the feta cream slightly for about 10 seconds in the microwave if it's too cold from the refrigerator
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