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Spicy Yogurt-Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes recipe combines tender, flavorful chicken marinated in a spiced Greek yogurt blend, paired with crispy roasted baby potatoes and a cool, creamy dill feta sauce. Perfect for a quick and satisfying dinner, the chicken is grilled or pan-seared to juicy perfection, balanced by the tangy and refreshing dill feta cream. The crispy potatoes add a comforting touch, making this Mediterranean-inspired meal both vibrant and hearty.

Ingredients

Scale

For the Chicken Marinade

  • 1.5 pounds chicken breasts or thighs
  • 1 cup Greek yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Crispy Baby Potatoes

  • 1.5 pounds baby potatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh dill

For the Dill Feta Cream

  • 1/2 cup crumbled feta cheese
  • 1/3 cup sour cream or Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together the Greek yogurt, minced garlic, smoked paprika, ground cumin, cayenne pepper, lemon juice, olive oil, salt, and black pepper until well combined to create a flavorful marinade.
  2. Marinate the chicken: Add the chicken breasts or thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, to allow the flavors to infuse.
  3. Roast the baby potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, black pepper, and chopped dill. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, or until crispy and golden brown.
  4. Make the dill feta cream: In a small bowl, mash the crumbled feta cheese and mix it with sour cream or Greek yogurt, chopped dill, and crushed red pepper flakes if using. Chill this sauce until ready to serve.
  5. Cook the chicken: Grill or pan-sear the marinated chicken pieces over medium-high heat for 5 to 7 minutes on each side, until cooked through and nicely charred.
  6. Serve: Plate the grilled chicken alongside the crispy roasted baby potatoes. Top the chicken with a generous dollop of dill feta cream and garnish with additional fresh dill if desired for a fresh finish.

Notes

  • Marinating the chicken longer (up to 4 hours) will intensify the flavors and tenderize the meat.
  • If you don’t have an outdoor grill, a heavy skillet or grill pan works well for pan-searing the chicken indoors.
  • The crushed red pepper flakes in the dill feta cream are optional and can be adjusted based on your heat preference.
  • Leftover dill feta cream can be stored in the refrigerator for up to 3 days and used as a dip or spread.
  • Baby potatoes can be substituted with fingerling potatoes or small Yukon gold potatoes if preferred.

Find it online: https://yumrecipesfood.com/spicy-yogurt-marinated-chicken-with-dill-feta-cream-and-crispy-baby-potatoes-recipe/