Description

This Juicy Spicy Yogurt Marinated Chicken with Dill Feta Cream is a flavorful and tender dish featuring chicken marinated in a spicy yogurt blend, grilled to perfection, and served alongside creamy dill-feta sauce and roasted baby potatoes. The marinade’s blend of smoked paprika, cumin, and cayenne gives the chicken a smoky heat balanced by the refreshing dill feta cream, making it a perfect meal for those craving zest and creaminess in every bite.

Ingredients

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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

Side 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)

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Instructions

Prepare the marinade: In a large bowl, combine Greek yogurt, minced garlic, smoked paprika, ground cumin, cayenne pepper, lemon juice, olive oil, salt, and black pepper. Mix well to create a smooth marinade.
Marinate the chicken: Add the boneless, skinless chicken breasts or thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor and tenderness.
Prepare the potatoes: While the chicken marinates, wash the baby potatoes and cut larger ones in halves for even roasting. Toss the potatoes with a little olive oil, salt, and pepper.
Roast the potatoes: Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through, until golden and tender.
Cook the chicken: Heat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade and cook for 6-8 minutes per side or until internal temperature reaches 165°F (74°C), developing char marks and juicy texture.
Make the dill feta cream: In a small bowl, mix crumbled feta cheese, chopped fresh dill, sour cream or yogurt, and optional crushed red pepper flakes. Stir until smooth and well combined.
Serve: Plate the grilled chicken with a side of roasted baby potatoes and a generous dollop of dill feta cream. Garnish with additional dill if desired and enjoy!

Notes

You can substitute chicken breasts with thighs for more juicy and flavorful results.
Adjust cayenne pepper quantity to control the heat level in the marinade.
If you prefer, potatoes can also be boiled before roasting for an extra fluffy interior.
For a dairy-free version, replace feta and sour cream with dairy-free alternatives.
Leftover dill feta cream can be stored in an airtight container in the refrigerator for up to 3 days.