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Spicy Yogurt Chicken Dill Feta

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.