Yogurt Chicken with Feta

This hearty Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes transforms simple ingredients into a restaurant-worthy meal that balances bold spices with cooling cream. The yogurt tenderizes the chicken while infusing it with flavor, and the crispy potatoes add the perfect textural contrast.

I created this recipe after a trip to Greece where I fell in love with how yogurt transforms ordinary chicken. It's become my go-to dinner party recipe because it always draws compliments while being deceptively simple to prepare.

Ingredients

• Greek yogurt gives the marinade its tenderizing power and creates a juicy result every time
• Fresh lemon juice brightens all the flavors and cuts through the richness
• Paprika and chili powder provide warming heat without overwhelming spiciness
• Feta cheese delivers that distinctive tangy saltiness that makes the cream sauce irresistible
• Baby potatoes hold their shape while getting perfectly crispy outside and fluffy inside
• Fresh dill adds distinctive herbal notes that complement both the chicken and potatoes

Step-by-Step Instructions

Marinate the Chicken

Combine Greek yogurt with olive oil, lemon juice, and spices until smooth and evenly mixed. The yogurt contains enzymes that break down proteins in the chicken, making it incredibly tender. Work the marinade into every crevice of the chicken, and allow at least 30 minutes for the flavors to penetrate.

Prepare the Potatoes

Boil the potatoes in generously salted water until you can easily pierce them with a fork but they still hold their shape. This parboiling step is crucial as it ensures the insides are fluffy before you crisp the outsides. Drain thoroughly and let them steam dry for a minute or two.

Season the Potatoes

Toss the warm potatoes in olive oil so they're completely coated, then season generously with salt and pepper. The oil will help create that golden exterior we're looking for. Make sure each potato gets a good coating for even browning.

Cook the Chicken

Grill or pan-sear the marinated chicken over medium-high heat, allowing it to develop a charred crust without burning. The sugars in the yogurt will help create beautiful caramelization. Cook until the internal temperature reaches 165°F, then let it rest to redistribute juices before slicing.

Crisp the Potatoes

While the chicken rests, finish the potatoes by getting them golden brown and crispy. You can use the same pan you cooked the chicken in for extra flavor, or broil them for hands-off cooking. The goal is a crackling exterior that gives way to fluffy insides.

Make the Feta Cream

Mash the feta thoroughly before adding the other ingredients to ensure a smooth consistency. The combination of tangy feta with fresh dill creates a cooling counterpoint to the spiced chicken. Adding a touch of pickle or capers brings welcome brininess.

Serve and Enjoy

Arrange sliced chicken on plates and spoon generous amounts of the feta cream over top. Place crispy potatoes alongside and finish with fresh herbs for color and flavor. The combination of temperatures and textures makes every bite interesting.

Bookmark

The dill feta cream is the secret weapon in this recipe. I discovered it by accident when trying to use up leftover herbs, and now my family requests it with everything from roasted vegetables to grilled fish. The salty creaminess against the spiced chicken creates magical bites that keep everyone coming back for more.

Make-Ahead Options

You can marinate the chicken up to 24 hours in advance for even deeper flavor. The yogurt marinade keeps the meat juicy without turning mushy like acidic marinades sometimes do. For a complete prep-ahead meal, you can also boil the potatoes and make the feta cream a day ahead, storing them separately in the refrigerator. Just bring the cream to room temperature before serving.

Perfect Pairings

This Mediterranean-inspired dish pairs beautifully with simple sides that won't compete with its bold flavors. Try a light cucumber salad dressed simply with lemon and olive oil, or a quick tomato salad with red onions. A crusty bread is perfect for sopping up the extra feta cream, while a light white wine like Assyrtiko or Sauvignon Blanc complements the tangy, herbal notes without overwhelming them.

Customization Ideas

While this recipe shines with chicken thighs, you can easily adapt it for different diets and preferences. Chicken breasts work well but cook faster, so adjust your timing accordingly. For a vegetarian version, use the same marinade on thick slices of cauliflower or eggplant before grilling. The feta cream is delicious on almost anything, including roasted vegetables or as a spread for sandwiches. You can also substitute dried herbs if fresh aren't available, though the flavor profile will be slightly different.

Recipe Q&A

→ Can I use chicken breast instead of thighs?

Yes, you can use either chicken breasts or thighs in this dish. Thighs will naturally be juicier and more forgiving if slightly overcooked, while breasts will be leaner. If using breasts, consider pounding them to even thickness for more consistent cooking, and watch them carefully as they may cook slightly faster than thighs.

→ How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 30 minutes, but no longer than 4 hours. The yogurt and lemon juice in the marinade will begin to break down the proteins if left too long, potentially making the texture mushy. If you need to prep ahead, mix the marinade separately and combine with the chicken when you're ready to start cooking.

→ Can I make the dill feta cream in advance?

Yes, the dill feta cream can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will actually develop and meld together nicely during this time. Just give it a good stir before serving, and if it seems too thick after refrigeration, add a small splash of lemon juice or olive oil to loosen it.

→ What can I substitute for fresh dill?

If fresh dill isn't available, you can substitute with 1-2 teaspoons of dried dill (about 1/3 the amount of fresh). Other herbs that work well in the feta cream include fresh mint, parsley, or a smaller amount of oregano. Each will give the dish a different character but will still complement the Mediterranean flavor profile.

→ Can I cook this in the oven instead of grilling?

Absolutely. To bake the marinated chicken, preheat your oven to 425°F (220°C) and place the chicken on a lined baking sheet. Bake for 20-25 minutes for thighs or 18-22 minutes for breasts, until the internal temperature reaches 165°F (74°C). For a charred finish similar to grilling, you can briefly broil the chicken for 1-2 minutes at the end of cooking time.

→ What sides pair well with this dish?

Beyond the crispy potatoes, this chicken pairs beautifully with a simple Greek salad, roasted vegetables like zucchini or bell peppers, or a side of lemon-herb rice. For a lighter option, serve with a cucumber and tomato salad dressed with olive oil and red wine vinegar. A warm flatbread or pita on the side is also excellent for scooping up any extra feta cream.