Spicy Yogurt Chicken with Dill

This Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes combines bold, warming spices with cool, creamy textures to create a dinner that truly stands out. The chicken stays juicy and tender thanks to the yogurt marinade, while the dill feta cream provides a tangy, salty contrast. Paired with irresistibly crispy baby potatoes, this dish is perfect for casual weeknight meals or impressive enough for guests.

I first made this on a busy weeknight and was amazed at how effortlessly delicious it turned out. Now it’s a go-to when I want something special without a lot of fuss.

Ingredients

• Chicken Thighs or Breasts: choose bone-in thighs for extra flavor or boneless breasts for quicker cooking
• Greek Yogurt: key to tender, moist chicken while adding a slight tang
• Paprika and Chili Powder: bring smoky heat and vibrant color, opt for quality smoked paprika if you can find it
• Garlic: fresh minced garlic works best for that aromatic bite, but garlic powder is fine in a pinch
• Olive Oil: helps everything meld together and also aids in crisping the potatoes
• Lemon Juice: brightens the marinade and gives a gentle tenderizing effect
• Fresh Dill: essential for the dill feta cream, pick fresh sprigs with vibrant green color
• Feta Cheese: creamy, salty backbone of the sauce, get a block of good quality feta for better texture
• Sour Cream or Greek Yogurt (for sauce): balances the feta’s saltiness and keeps the cream smooth and rich
• Pickles or Capers (optional): add a briny pop to the dill feta cream that cuts through richness
• Baby Potatoes: small size makes them perfect for crisping up nicely while staying creamy inside
• Salt and Pepper: always important for seasoning every element just right

Step-by-Step Instructions

Make the Marinade:

In a mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper. Toss the chicken pieces thoroughly until every surface is coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the yogurt to tenderize the meat.

Prepare the Baby Potatoes:

Place the baby potatoes into a pot of salted boiling water and cook for about 10 minutes until you can easily pierce them with a fork but they are not falling apart. Drain and pat them dry with a kitchen towel. Toss them with olive oil, salt, and pepper and set aside while the chicken marinates.

Grill or Pan-Sear the Chicken:

Heat a grill or skillet over medium-high heat until hot. Cook the marinated chicken for about 5 to 6 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken has a nice charred edge. Remove from heat and let rest for a few minutes before slicing to lock in the juices.

Crisp the Baby Potatoes:

In a hot skillet with a little olive oil or on a baking sheet under the broiler, cook the baby potatoes until their skins turn golden brown and crispy. This will take roughly 10 to 15 minutes. Shake or turn them occasionally to ensure even crisping.

Make the Dill Feta Cream:

In a bowl, mash the feta cheese with a fork until crumbly but still textured. Stir in sour cream or Greek yogurt, finely chopped fresh dill, a splash of lemon juice, and chopped pickles or capers if using. Mix until the sauce is creamy but still has some texture from the feta.

Assemble and Serve:

Plate the sliced chicken next to the crispy baby potatoes. Generously spoon the dill feta cream over the chicken. If you like, garnish with additional dill sprigs or lemon zest for a fresh, vibrant finish.

Bookmark

My favorite part of this dish is the dill feta cream. The fresh herbaceousness combined with the salty, creamy feta never fails to bring the whole meal together. It’s a sauce I often end up spooning over other dishes too. A memorable time was when my family surprised me by requesting this meal three nights running after I made it once.

Storage Tips

Store leftovers in separate airtight containers to keep each element at its best. The chicken and potatoes reheat well in a skillet or oven to maintain crispness. Keep the dill feta cream chilled and add it onto the dish right before serving for the freshest flavor.

Ingredient Substitutions

If you can’t find fresh dill, dried dill works in a pinch, just use a smaller amount since dried herbs are more potent. Sour cream in the dill feta cream can be swapped for Greek yogurt for a lighter touch. Chicken thighs give richer flavor, but breasts work fine and cook faster. You can also swap baby potatoes for fingerling potatoes or roasted vegetables if preferred.

Serving Suggestions

This chicken and potatoes combo goes beautifully with a crisp cucumber and tomato salad to add freshness. Warm pita bread or grilled vegetables also make perfect companions. A light drizzle of olive oil or a squeeze of lemon over the final plate amps up brightness.

Common Recipe Questions

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs offer more juiciness and work wonderfully with the marinade. Adjust cooking time for thicker pieces accordingly.

→ Is a grill necessary to cook the chicken?

No, a grill pan or skillet on medium-high heat can achieve a similar sear and cook the chicken thoroughly.

→ How is the dill feta cream prepared?

Mash feta cheese with sour cream or Greek yogurt, add fresh dill, lemon juice, and optionally some chopped pickles or capers for a tangy, creamy topping.

→ What can replace fresh dill if unavailable?

Dried dill can be used in smaller amounts; its concentrated flavor works well in the cream.

→ Are baby potatoes necessary for this dish?

They add a crispy, buttery component, but roasted vegetables or grains can be a great alternative depending on preference.

→ How spicy is this chicken dish?

The seasoning has a mild warmth that can be adjusted by lowering or omitting chili powder to suit your taste.