Description
Enjoy a flavorful and juicy spicy yogurt marinated chicken served with creamy dill feta sauce and tender baby potatoes. This dish features a vibrant blend of smoked paprika, cumin, and cayenne for a perfect balance of heat and depth, enhanced by a cooling, tangy feta dill cream that pairs beautifully with the marinated chicken.
Ingredients
Scale
For the Chicken Marinade
- 4 pieces Boneless, skinless chicken breasts or thighs
- 1 cup Greek yogurt
- 3 cloves Garlic, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (Adjust to taste)
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
For the Sides and Sauce
- 1.5 pounds Baby potatoes
- 0.5 cup Fresh dill, chopped
- 0.5 cup Feta cheese, crumbled
- 0.5 cup Sour cream or yogurt
- 0.25 teaspoon Crushed red pepper flakes (Optional)
Instructions
- Prepare the Marinade: In a bowl, combine Greek yogurt, minced garlic, smoked paprika, ground cumin, cayenne pepper, lemon juice, olive oil, salt, and black pepper. Mix thoroughly to create a smooth marinade for the chicken.
- Marinate the Chicken: Add the boneless, skinless chicken breasts or thighs to the marinade. Coat each piece evenly, cover, and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook Baby Potatoes: Wash the baby potatoes thoroughly. Boil or roast them until tender, about 20-25 minutes, depending on size. If roasting, toss with olive oil, salt, and pepper, then bake at 400°F (200°C) until golden and soft.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook the chicken for about 6-8 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). The yogurt marinade helps keep the chicken tender and juicy.
- Prepare the Dill Feta Cream: In a small bowl, combine crumbled feta cheese, chopped fresh dill, sour cream (or yogurt), and optional crushed red pepper flakes. Mix until creamy and smooth, adjusting seasoning if needed.
- Serve: Plate the cooked chicken with a side of baby potatoes and a generous dollop of dill feta cream on top or on the side. Garnish with extra dill if desired, and enjoy the vibrant, creamy, and spicy flavors together.
Notes
- Adjust cayenne pepper to taste for desired spice level.
- Use chicken thighs for juicier meat or chicken breasts for leaner option.
- Marinate longer (up to overnight) for more intense flavor.
- If preferred, bake the chicken in oven at 375°F (190°C) for 25-30 minutes instead of pan-cooking.
- The dill feta cream can be prepared in advance and stored in the refrigerator.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
