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 pairs perfectly with a bright Dill Feta Cream and crispy baby potatoes for a meal full of flavor and texture. The marinade tenderizes the chicken while infusing it with a smoky, spicy kick. It’s a satisfying dish that’s simple enough for weeknights yet impressive for guests.

A dark textured round plate holds a meal with two main parts: on the left side, there are golden-brown grilled fish patties with a slightly crispy outside, topped with a thick white sauce mixed with green herbs, and fresh dill sprigs on top; on the right side, there are roasted small yellow potatoes, cut in half, with a golden crust and sprinkled with herbs, some lemon wedges sit near the edges; all placed on a white marbled surface with a blurred outdoor background. 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 black pepper. Add the chicken and coat it thoroughly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Step 2: Boil baby potatoes in salted water for about 10 minutes, until they are fork-tender. Drain and pat them dry.
Step 3: Toss the drained potatoes with olive oil, salt, and pepper. Set aside.
Step 4: Grill or sear the chicken over medium-high heat for 5–6 minutes per side until fully cooked and nicely charred. Let the chicken rest briefly before slicing.
Step 5: While the chicken cooks, crisp the baby potatoes in a hot skillet or under the broiler until golden and crispy, about 10–15 minutes.
Step 6: In a separate bowl, mash the crumbled feta and mix it with sour cream, dill, lemon juice, and optional chopped pickles or capers until creamy.
Step 7: Serve the sliced chicken topped with the dill feta cream alongside the crispy baby potatoes. Garnish with extra dill or lemon zest if desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade or a drizzle of hot sauce when serving.
Swap baby potatoes for fingerling potatoes or roasted sweet potatoes for a twist.
Use Greek yogurt in the feta cream for a lighter sauce, or sour cream for a richer flavor.
Marinating the chicken overnight will deepen the flavors even more.
If grilling isn’t an option, bake the chicken at 400°F (200°C) for 20-25 minutes until cooked through.

Storage

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness. Keep the dill feta cream separate and add fresh before serving for best flavor and texture.

How to Serve

The image shows a white plate with three main layers: at the bottom are grilled chicken pieces with a slight char and a reddish-brown color; on top of the chicken is a creamy sauce with visible green herbs and small yellow bits, spread generously across each piece; and at the top and around the chicken are golden roasted potatoes, some halved showing soft, cooked inside with a crispy outside, all placed on a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well for this recipe. Just be careful not to overcook them as they can dry out faster than thighs.

Is it necessary to boil the baby potatoes first?

Boiling the potatoes before crisping ensures they become tender inside while allowing the exterior to get crispy. You can skip boiling if you roast them longer, but boiling helps achieve the perfect texture faster.