Spicy Yogurt Chicken and Dill

This Spicy Yogurt Marinated Chicken with Dill Feta Cream Crispy Baby Potatoes combines bold flavors with comforting textures, creating the perfect meal for weeknights or special occasions. The juicy, seasoned chicken pairs beautifully with creamy, tangy feta sauce and crispy potatoes, delivering a crowd-pleasing combination every time.

I first made this for a last-minute dinner with friends. It quickly became a favorite and is now a go-to recipe in my house for when I want something delicious and stress-free.

• Chicken thighs or breasts: Adds versatility for both juiciness and texture preferences. Choose free-range chicken for optimal flavor.
• Greek yogurt: Enhances the marinade by tenderizing the chicken while adding a tangy undertone. Opt for full-fat Greek yogurt for the richest result.
• Olive oil: Builds richness in the marinade and crisps the potatoes. Choose extra virgin for better flavor.
• Lemon juice: Balances richness with a fresh, zesty pop. A fresh lemon works best.
• Paprika and chili powder: Provide smoky heat and vibrant color. Try smoked paprika for extra depth.
• Garlic: Gives the marinade a savory punch. Fresh minced cloves pack more flavor than powder.
• Salt and black pepper: Amplify the overall seasoning for both the chicken and potatoes.
• Feta cheese: Creates the creamy, salty base of the sauce. Choose high-quality Greek feta for authenticity.
• Sour cream or Greek yogurt: Blends into the feta for smoothness.
• Fresh dill: Adds herbaceous brightness to the dish. Always use tender, fragrant dill for best results.
• Pickles or capers: Add a fun optional tangy twist to the sauce.
• Baby potatoes: Make the ideal crispy, starchy accompaniment. Select firm, evenly sized ones for even cooking.

How To Make Spicy Yogurt Marinated Chicken with Dill Feta Cream Crispy Baby Potatoes

Marinate the Chicken:

Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper in a medium bowl until well combined. Add the chicken, ensuring every piece is coated, and let marinate for at least 30 minutes or up to 4 hours.

Boil the Baby Potatoes:

Place baby potatoes in a pot of salted water and boil for 10 minutes until fork-tender. Drain and pat dry to remove excess moisture.

Prepare the Potatoes:

Toss the boiled potatoes with olive oil, salt, and pepper to season. They are now ready for crisping either in a hot skillet or under a broiler.

Grill or Sear the Chicken:

Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until fully cooked and charred. Once done, let the chicken rest for a few minutes before slicing to retain its juiciness.

Crisp the Potatoes:

Meanwhile, crisp the prepared potatoes in a hot skillet or roast them in the oven under a broiler at high heat. Turn occasionally until golden and crispy, about 10 to 15 minutes.

Make the Dill Feta Cream:

In a small bowl, mash feta cheese with sour cream or Greek yogurt, fresh dill, lemon juice, and optional pickles or capers. Stir until it reaches a creamy consistency.

Serve and Garnish:

Plate the chicken, drizzle with dill feta cream, and serve with crispy baby potatoes on the side. Garnish with extra fresh dill or lemon zest if desired.

The fresh dill is my favorite ingredient in this dish. It ties everything together with its bright yet delicate herbaceous notes. This reminds me of dinners with my grandmother, who always incorporated dill into her southern European-inspired meals.

Storage Tips

Store leftover chicken, potatoes, and feta cream separately in airtight containers in the fridge. The chicken and potatoes will last up to 3 days, while the feta cream stays fresh for 2 days.

Ingredient Substitutions

You can swap chicken thighs for chicken breasts if you prefer, or even opt for tofu to make it vegetarian. Baby potatoes can be replaced with sweet potatoes for a naturally sweeter flavor contrast.

Serving Suggestions

Pair this dish with a fresh Greek salad, roasted vegetables, or steamed green beans for a complete Mediterranean-inspired meal.

Cultural Context

This recipe takes inspiration from Mediterranean flavors, blending Greek yogurt, feta, and dill for a refreshing twist. It’s a testament to how simple, fresh ingredients can create bold, delicious meals.

Dive into this dish with confidence knowing it’s a perfect blend of indulgence and simplicity. From the bold spices in the chicken to the creamy feta sauce, every component shines. Create this meal for any occasion and watch it quickly become a beloved staple.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 30 minutes, but you can marinate it for up to 4 hours to enhance the flavors.

→ Can I substitute chicken thighs with chicken breasts?

Yes, both chicken thighs and breasts work well in this dish. Chicken thighs tend to stay juicier, while breasts offer a leaner option.

→ What’s the best way to crisp the baby potatoes?

After boiling, pat the potatoes dry and toss them in olive oil. Crisp them in a hot skillet or roast them under a broiler until golden and crispy.

→ Can I make the dill feta cream ahead of time?

Yes, the dill feta cream can be prepared ahead and stored in the refrigerator for up to 2 days. Stir well before serving.

→ Can I skip the pickles or capers in the dill feta cream?

Absolutely, the pickles or capers are optional. They add a tangy element, but leaving them out won’t compromise the overall flavor.