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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Spicy Yogurt Marinated Chicken with Dill Feta Cream Bliss

Experience the delight of Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes, a flavorful Mediterranean dish that will wow your guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Greek Yogurt full-fat is best for richness
  • 2 tablespoons Paprika adds smoky heat
  • 1 tablespoon Chili Powder adjust for personal spice preference
  • 3 cloves Garlic (Fresh or Powdered) minced
  • 2 tablespoons Olive Oil helps marinade stick
  • 2 tablespoons Lemon Juice brightens marinade
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Chicken
  • 4 pieces Chicken Thighs or Breasts thighs are especially tender when grilled
For the Dill Feta Cream
  • 0.5 cup Fresh Dill key herb for creamy sauce
  • 0.5 cup Feta Cheese adds a salty kick
  • 0.5 cup Sour Cream or Greek Yogurt for sauce
  • 2 tablespoons Pickles or Capers optional for a unique flavor
For the Potatoes
  • 1 pound Baby Potatoes small for roasting
  • 2 tablespoons Olive Oil for tossing
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • mixing bowl
  • Skillet or Grill
  • Pot
  • Oven

Method
 

Preparation Steps
  1. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper until well combined.
  2. Take your chicken thighs or breasts and thoroughly coat them in the marinade. Cover and refrigerate for at least 30 minutes.
  3. In a large pot, bring salted water to boil and add baby potatoes. Parboil for about 10 minutes, drain, and pat dry.
  4. Toss parboiled baby potatoes with olive oil, salt, and pepper until evenly coated.
  5. Preheat grill or skillet over medium-high heat. Sear chicken for approximately 5-6 minutes on each side until cooked through.
  6. While chicken rests, add seasoned potatoes to the skillet or oven and roast for 10-15 minutes until crispy.
  7. In a bowl, mash feta cheese, mix in sour cream, chopped dill, lemon juice, and optional pickles or capers.
  8. Serve marinated chicken with crispy baby potatoes and a generous dollop of dill feta cream on top.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 35gProtein: 40gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 850mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Ensure to use full-fat Greek yogurt for a rich marinade. Allow chicken to rest after cooking for maximum juiciness.

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