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

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4.7 from 125 reviews

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes recipe features tender chicken thighs or breasts marinated in a flavorful blend of Greek yogurt, spices, and lemon juice. Accompanied by crispy skillet-fried baby potatoes and a creamy, tangy dill feta sauce, it’s a delicious and satisfying meal perfect for grilling or stovetop cooking.

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 thighs or breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate.
  2. Cook Baby Potatoes: While the chicken marinates, boil the baby potatoes in salted water for about 10 minutes or until they are fork-tender. Drain the potatoes and pat them dry completely with a towel to remove excess moisture.
  3. Season Potatoes: Toss the boiled baby potatoes with olive oil, salt, and pepper in a bowl until evenly coated. Set aside to prepare for crisping.
  4. Cook the Chicken: Heat a grill or stovetop skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes on each side or until fully cooked through and charred on the outside. Once done, let the chicken rest for a few minutes before slicing to retain juices.
  5. Crisp the Baby Potatoes: While the chicken cooks, heat a hot skillet or prepare your oven’s broiler. Add the seasoned baby potatoes and cook, stirring occasionally, until they develop a golden, crispy exterior, about 10 to 15 minutes. If broiling, spread potatoes on a baking sheet and roast until crisp.
  6. Make Dill Feta Cream: In a bowl, mash the crumbled feta cheese and mix it with sour cream (or Greek yogurt), chopped fresh dill, lemon juice, and optional chopped pickles or capers. Stir until it reaches a creamy, spreadable consistency.
  7. Assemble and Serve: Slice the rested chicken and plate it alongside the crispy baby potatoes. Top the chicken with a generous dollop of the dill feta cream and garnish with additional fresh dill or lemon zest if desired. Serve immediately and enjoy!

Notes

  • Marinating the chicken longer, up to 4 hours, intensifies the flavors and tenderizes the meat.
  • You can use either chicken thighs or breasts based on preference; thighs tend to be juicier.
  • If you prefer, roast the baby potatoes in the oven instead of skillet-cooking for a hands-off method.
  • The dill feta cream can be prepared ahead and refrigerated for better flavor melding.
  • Optional pickles or capers add a nice tangy contrast to the creamy sauce but can be omitted for a milder flavor.
  • Ensure potatoes are patted dry before crisping to get the best golden crust.

Keywords: spicy chicken, yogurt marinade, grilled chicken, dill feta sauce, crispy baby potatoes, Mediterranean chicken recipe

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