Save The first time I made this yogurt marinated chicken, my apartment smelled like a Mediterranean kitchen. The spices mingling with tangy yogurt created this incredible aroma that had my roommate peeking around the corner every five minutes asking if it was ready yet. Now it is our go-to when we want something that feels special but does not require hours of work.
I served this at a small dinner party last summer when my cousin visited from out of town. She took one bite of the chicken with that creamy feta topping and actually stopped conversation mid-sentence to tell me this was the best meal she had had in months. Watching friends go back for seconds is always the best validation.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier on the grill but breasts work beautifully if you prefer white meat
- Greek yogurt: Use full-fat here because the enzymes tenderize the meat while adding rich flavor
- Paprika and chili powder: This spice blend creates that gorgeous reddish char and subtle heat
- Feta cheese: The salty tang cuts through the rich yogurt and balances the spices perfectly
- Fresh dill: Do not skip this because its bright flavor makes the cream sauce unforgettable
- Baby potatoes: Their small size means they get crispy all over without needing par-cooking
Instructions
- Marinate the chicken:
- Whisk the yogurt, olive oil, lemon juice, spices, garlic, salt and pepper until smooth. Coat the chicken thoroughly and let it sit in the fridge for at least 30 minutes or up to 4 hours if you have time.
- Prep the potatoes:
- Boil the baby potatoes in salted water for about 10 minutes until tender when pierced with a fork. Drain them well and pat them dry with paper towels.
- Season the potatoes:
- Toss the warm potatoes with olive oil, salt and pepper until evenly coated. This helps them get that irresistible crispy exterior later.
- Grill the chicken:
- Cook the marinated chicken on a medium-high grill or hot skillet for 5 to 6 minutes per side. You want nice char marks and an internal temperature of 165°F.
- Rest the meat:
- Let the chicken rest on a plate for 5 minutes before slicing. This simple step makes all the difference in keeping it juicy.
- Crisp the potatoes:
- Sauté the potatoes in a hot skillet until golden and crunchy on all sides, or roast them at 425°F for 20 to 25 minutes, flipping halfway through.
- Make the cream sauce:
- Mash the feta until mostly smooth then stir in the sour cream, lemon juice, fresh dill and optional chopped pickles until combined.
- Assemble and serve:
- Slice the rested chicken and arrange it on plates with a generous dollop of dill feta cream on top. Serve the crispy potatoes alongside.
Save This recipe has become my answer to those weeknights when I want dinner to feel like an occasion. There is something so satisfying about plating up that charred chicken with the cool creamy sauce and listening to the crunch of the first potato bite.
Making It Ahead
You can marinate the chicken up to 24 hours in advance and the dill feta cream keeps beautifully in the fridge for 2 to 3 days. I often prep the cream sauce the morning I plan to serve this so the flavors have time to meld together even more.
Grill vs Stove
While a grill gives those lovely restaurant-quality char marks, a cast iron skillet creates an equally delicious crust. The key is getting your cooking surface properly hot before adding the chicken so it sizzles on contact.
Side Dish Ideas
A crisp green salad with a simple vinaigrette balances the rich elements perfectly. Grilled asparagus or roasted zucchini also work wonderfully alongside the potatoes.
- Keep extra lemon wedges on hand for squeezing over the chicken right before eating
- The cream sauce doubles as an amazing dip for the crispy potatoes
- A chilled glass of Sauvignon Blanc or dry rosé cuts through the spices beautifully
Save I hope this becomes one of those recipes you turn to again and again. There is nothing quite like watching people truly enjoy their food.
Kitchen Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the spiced yogurt mixture to penetrate the meat. For maximum flavor and tenderness, marinate up to 4 hours in the refrigerator. Beyond 4 hours, the yogurt's acidity may begin to break down the chicken's texture too much.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well with this marinade, though they may cook slightly faster than thighs. Grill breasts for approximately 4-5 minutes per side until they reach an internal temperature of 165°F. Pound them to even thickness before marinating for more uniform cooking.
- → What's the best method for crispy potatoes?
Both methods yield excellent results. Pan-frying creates a deeply caramelized exterior with a tender interior, while roasting at 425°F produces evenly crispy potatoes with less hands-on time. The key is par-boiling first to ensure the potatoes cook through completely before crisping.
- → Can I make the dill feta cream ahead of time?
Yes, prepare the cream up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors actually meld and improve over time. Give it a good stir before serving, and add a splash of lemon juice if it seems too thick after chilling.
- → Is this dish gluten-free?
Yes, this Mediterranean-inspired dish is naturally gluten-free when prepared as written. Always verify that your spices and condiments are certified gluten-free, especially paprika and chili powder blends, which sometimes contain anti-caking agents with gluten.
- → Can I adjust the spice level?
Certainly. Reduce the chili powder to ½ teaspoon for mild heat, or increase to 1½ teaspoons for more intensity. Adding a pinch of cayenne pepper creates extra warmth without altering the overall flavor profile. The cool feta cream helps balance any spice beautifully.