Spicy Yogurt Marinated Chicken (Print Version)
Juicy chicken in spiced yogurt marinade, topped with tangy dill feta cream and served with golden crispy baby 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 Potatoes
15 -
1 ½ pounds baby potatoes
16 -
2 tablespoons olive oil
17 -
1 teaspoon salt
18 -
½ teaspoon pepper
# Steps:
01 -
In a bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours.
02 -
Boil baby potatoes in salted water for 10 minutes until fork-tender. Drain and pat dry.
03 -
Toss the potatoes with olive oil, salt, and pepper. Set aside.
04 -
Grill or sear chicken on medium-high heat for 5–6 minutes per side until fully cooked and charred. Let rest before slicing.
05 -
While chicken cooks, crisp the baby potatoes in a hot skillet or roast under a broiler until golden and crispy, about 10–15 minutes.
06 -
In a bowl, mash the feta and mix with sour cream, dill, lemon juice, and optional pickles or capers. Stir to a creamy consistency.
07 -
Serve chicken topped with dill feta cream and crispy potatoes on the side. Garnish with extra dill or lemon zest if desired.
# Notes:
01 -
Use full-fat Greek yogurt for a richer marinade and smoother feta cream.
02 -
Resting the grilled chicken for 5 minutes keeps it juicy when sliced.
03 -
You can roast the potatoes in the oven at 425°F for 20–25 minutes if you prefer not to pan-fry.