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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Spicy Yogurt Marinated Chicken with Creamy Dill Feta & Crispy Potatoes

A vibrant and health-focused dish, Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes blends flavors and textures for an impressive dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs or Breasts Thighs retain moisture better.
  • 1 cup Greek Yogurt Full-fat for richer taste.
  • 2 tablespoons Paprika Smoky heat.
  • 1 teaspoon Chili Powder Adjust for spice preference.
  • 3 cloves Garlic Fresh or powdered, to taste.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 2 tablespoons Lemon Juice Fresh yields better flavor.
For the Dill Feta Cream
  • 1 cup Fresh Dill Chopped.
  • 1 cup Feta Cheese Crumbled preferred.
  • 1/2 cup Sour Cream or Greek Yogurt
  • optional Pickles or Capers Adds briny flavor.
For the Crispy Potatoes
  • 1 pound Baby Potatoes Can substitute larger potatoes.
  • to taste Salt & Pepper Generous seasoning improves flavor.

Equipment

  • mixing bowl
  • Skillet
  • oven
  • pot
  • whisk
  • Resealable Bag

Method
 

Preparation
  1. Prepare the marinade by whisking together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper until smooth.
  2. Coat chicken thighs or breasts generously with the marinade, cover, and refrigerate for at least 30 minutes.
  3. Bring a pot of salted water to a boil and parboil the baby potatoes for about 10 minutes until fork-tender, then drain and dry.
  4. Toss the parboiled potatoes in a bowl with olive oil, salt, and pepper, then set aside.
  5. Preheat grill or skillet over medium-high heat and cook marinated chicken for approximately 5-6 minutes on each side until charred.
  6. While chicken cooks, roast parboiled potatoes in the oven or skillet for about 10-15 minutes until golden and crispy.
  7. Make the dill feta cream by mashing crumbled feta with sour cream or Greek yogurt, adding chopped dill and optional ingredients.
  8. Plate the chicken with crispy potatoes, drizzle dill feta cream over the chicken, and garnish as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Let grilled chicken rest for 5 minutes before slicing to retain juiciness. Use fresh dill for best flavor in the cream.

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