Spicy Yogurt Chicken Dill Feta (Print)
Tender yogurt-marinated chicken paired with creamy dill feta and crispy potatoes.
# Ingredients:
→ Chicken Marinade
01 -
1 ½ pounds chicken thighs or breasts
02 -
¾ cup Greek yogurt
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
→ 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)
→ Crispy Baby Potatoes
15 -
1 ½ pounds baby potatoes
16 -
2 tablespoons olive oil
17 -
1 teaspoon salt
18 -
½ teaspoon pepper
# Directions:
01 -
In a bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper. Add the chicken and coat well. Marinate for at least 30 minutes or up to 4 hours.
02 -
Boil the baby potatoes in salted water for 10 minutes until fork-tender. Drain and pat dry. Toss the potatoes with olive oil, salt, and pepper. Set aside.
03 -
Grill or sear the chicken on medium-high heat for 5–6 minutes per side until fully cooked and charred. Let the chicken rest before slicing.
04 -
While the chicken cooks, crisp the baby potatoes in a hot skillet or roast under a broiler until golden and crispy, about 10–15 minutes.
05 -
In a bowl, mash the feta and mix with sour cream, dill, lemon juice, and optional pickles or capers. Stir to a creamy consistency.
06 -
Serve the chicken topped with dill feta cream and crispy potatoes on the side. Garnish with extra dill or lemon zest if desired.