Spicy Yogurt Chicken Dill Feta

Discover the vibrant flavors of Mediterranean cuisine with this Spicy Yogurt Chicken Dill Feta dish. Tender chicken thighs marinated in a creamy, tangy yogurt blend are perfectly complemented by a luscious dill-infused feta cream. Paired with crispy golden baby potatoes, this meal is sure to delight your taste buds and impress your guests.

This recipe balances spicy, tangy, and fresh notes, bringing warmth and zest in every bite. Ideal for a hearty family dinner or a sophisticated treat, the combination of marinated chicken and dill feta cream creates a harmonious, melt-in-your-mouth experience you won’t soon forget.

Ingredients

• Chicken (1 ½ pounds): Choose boneless thighs or breasts for juicy, flavorful, and tender results when marinated.
• Greek Yogurt (¾ cup): Acts as the marinade base, tenderizing and adding creamy tanginess to the chicken.
• Olive Oil (4 tablespoons): Used in the marinade and for roasting potatoes, it enhances moisture and flavor with healthy fats.
• Lemon Juice (3 tablespoons): Provides bright, fresh acidity that balances spices and adds zest to marinade and dill feta.
• Paprika (2 teaspoons): Adds smoky sweetness and a beautiful deep red hue to the marinade.
• Chili Powder (1 teaspoon): Lends moderate heat and earthy spice complexity to the chicken marinade.
• Garlic (2 cloves minced or 1 teaspoon powder): Brings robust pungency and pairs beautifully with Mediterranean herbs.
• Salt (1 ½ teaspoons): Enhances all the flavors inside the marinade and seasoning for potatoes.
• Black Pepper (½ teaspoon): Adds gentle spiciness to balance the savory components.
• Feta Cheese (¾ cup, crumbled): Key ingredient in the creamy dill feta sauce, offering salty and tangy notes.
• Sour Cream or Greek Yogurt (½ cup): Creates a smooth, luscious texture that melds with feta and herbs.
• Fresh Dill (2 tablespoons, finely chopped): Imparts fresh, slightly citrusy, herbal brightness essential to Mediterranean flavors.
• Pickles or Capers (1 tablespoon, finely chopped, optional): Provide an extra tangy, briny punch enhancing the feta cream dip.
• Baby Potatoes (1 ½ pounds): Tender boiled then crisped potatoes offer a satisfying, golden contrast to the creamy and spicy elements.

Instructions

Make the Yogurt Marinade

Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper in a bowl. This marinade is designed to tenderize the chicken while layering bold Mediterranean flavors.

Marinate the Chicken

Coat the chicken thighs or breasts thoroughly in the marinade. For best flavor and tenderness, refrigerate and marinate for at least 30 minutes, or up to 4 hours. This allows the yogurt and spices to penetrate deeply.

Prep and Boil Baby Potatoes

Place baby potatoes in salted water and boil until fork-tender, about 10 minutes. Boiling softens the potatoes, preparing them for enhanced crisping later in the cooking process.

Dry and Season Potatoes

Drain and pat dry the boiled potatoes to remove excess moisture. Toss them with olive oil, salt, and pepper for seasoning. This step ensures the potatoes crisp well when cooked further.

Cook the Chicken

Heat a grill or skillet to medium-high heat. Cook marinated chicken for 5–6 minutes per side until fully cooked and nicely charred. Let resting the chicken for a few minutes to allow juices to redistribute, ensuring moistness.

Crisp the Potatoes

While the chicken cooks, crisp the potatoes in a hot skillet or under the broiler for 10–15 minutes until golden and crunchy. The contrast of the crispy potatoes with the tender chicken adds delicious texture.

Prepare Dill Feta Cream

Mash the crumbled feta cheese in a bowl and mix with sour cream or Greek yogurt, lemon juice, fresh dill, and optional chopped pickles or capers. Stir until creamy and smooth for a refreshing and tangy topping.

Serve Inspired and Beautiful

Plate the sliced chicken and drizzle or spread with the dill feta cream. Arrange the crispy baby potatoes on the side and garnish with extra dill or lemon zest to boost aroma and presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently on low heat to maintain moisture, and crisp the potatoes in a skillet or oven before serving.

Serving Suggestions

This dish pairs wonderfully with a fresh cucumber salad or a light Mediterranean green salad dressed with lemon and olive oil. A crusty gluten-free bread or steamed green beans also complement the meal beautifully.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. They cook faster, so monitor closely to avoid drying out. Thighs remain juicier but breasts are a leaner option.

Is Greek yogurt essential for the marinade?

Greek yogurt provides thickness and tang, which tenderizes the meat effectively. Regular plain yogurt can be substituted but Greek yogurt yields the best texture and flavor.

Can I make the dill feta cream ahead?

Absolutely! Prepare it up to 24 hours in advance and chill. Flavors will meld more, making it even creamier and tastier.

What if I don’t have a grill?

Use a hot skillet or grill pan on the stovetop. You can also bake or broil the chicken but watch cooking times closely to prevent drying.

Are the potatoes gluten-free?

Yes, baby potatoes are naturally gluten-free, making this dish suitable for gluten-free diets.

Spicy Yogurt Chicken Dill Feta

This dish features tender yogurt-marinated chicken paired with a creamy dill feta sauce and crispy baby potatoes, offering a vibrant Mediterranean-inspired flavor perfect for dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course gluten free, Main Course

Cuisine Mediterranean

Servings 4 people

Calories 550 kcal

Equipment

• 1 Mixing bowls (optional)
• 1 whisk (optional)
• 1 skillet or grill pan (optional)
• 1 pot for boiling potatoes (optional)
• 1 broiler optional
• 1 knife and cutting board (optional)

Ingredients

  

• 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

• 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

• 1 ½ pounds baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

 

• Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper to create the marinade.
• Add chicken to the marinade, coat well, and marinate for at least 30 minutes or up to 4 hours.
• Boil baby potatoes in salted water for 10 minutes until fork-tender, then drain and pat dry.
• Toss potatoes with olive oil, salt, and pepper; set aside.
• Grill or sear the marinated chicken over medium-high heat for 5–6 minutes per side until cooked through and charred.
• Let the chicken rest before slicing.
• Crisp the baby potatoes in a hot skillet or under a broiler until golden and crispy, about 10–15 minutes.
• In a bowl, mash feta cheese and mix with sour cream or Greek yogurt, fresh dill, lemon juice, and optional pickles or capers until creamy.
• Serve sliced chicken topped with dill feta cream alongside crispy baby potatoes. Garnish with extra dill or lemon zest if desired.

Notes

• Marinate chicken up to 4 hours for best flavor.
• Use Greek yogurt or sour cream interchangeably in the dill feta cream.
• Store leftovers refrigerated for up to 3 days.
• Oven roast potatoes if a skillet is unavailable.