Description
This Juicy Spicy Yogurt Marinated Chicken with Dill Feta Cream is a flavorful and tender grilled chicken dish marinated in a smoky, spicy yogurt blend. Served with roasted baby potatoes and a refreshing dill feta cream sauce, it combines creamy, tangy, and spicy notes for an irresistible meal perfect for a wholesome dinner.
Ingredients
Scale
Chicken Marinade
- 4 pieces Boneless Chicken Breasts or Thighs (skinless cuts)
- 1 cup Greek Yogurt (creamy base)
- 4 cloves Garlic (minced)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper (use sparingly)
- 2 tablespoons Lemon Juice (fresh)
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Roasted Baby Potatoes
- 1 pound Baby Potatoes
- 2 tablespoons Olive Oil (for tossing potatoes)
- 1 teaspoon Salt (for potatoes)
- 1 teaspoon Pepper (for potatoes)
- 1/4 cup Fresh Dill (chopped)
Dill Feta Cream Sauce
- 3/4 cup Feta Cheese (crumbled)
- 1/2 cup Sour Cream or Additional Yogurt
- 1/4 cup Fresh Dill (chopped)
- 1/4 teaspoon Crushed Red Pepper Flakes (optional)
Instructions
- Prepare Marinade: In a large mixing bowl, whisk together Greek yogurt, minced garlic, smoked paprika, ground cumin, cayenne pepper, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Marinate Chicken: Add boneless, skinless chicken breasts or thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor and tenderness.
- Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Meanwhile, halve the baby potatoes and toss them with olive oil, salt, pepper, and chopped fresh dill to evenly coat.
- Roast Baby Potatoes: Spread the seasoned baby potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- Make Dill Feta Cream Sauce: In a small bowl, mash the crumbled feta cheese with a fork, then mix in sour cream or additional yogurt, chopped dill, and crushed red pepper flakes if using. Chill the sauce until ready to serve.
- Cook Chicken: Heat a grill or skillet over medium-high heat and add a bit of olive oil as needed. Grill or pan-sear the marinated chicken for 5 to 7 minutes per side, or until fully cooked and juices run clear.
- Serve: Plate the grilled chicken breasts or thighs, generously top with the dill feta cream sauce, and serve alongside the crispy roasted baby potatoes. Enjoy your flavorful and balanced meal!
Notes
- Marinating the chicken longer (up to 4 hours) enhances flavor and tenderness but avoid marinating over 8 hours to prevent the yogurt from breaking down the meat excessively.
- Use skinless chicken cuts for a healthier option and better marinade penetration.
- Baby potatoes can be substituted with fingerling potatoes or small red potatoes.
- Dill feta cream sauce can be made ahead and kept refrigerated for up to 2 days.
- Adjust cayenne pepper to your preferred spice tolerance—use less for milder heat.
- You can use a grill pan indoors if outdoor grilling is not available.
