Save Last summer, my neighbor Maria brought over a tub of this spiced yogurt chicken after I helped her move some furniture. I took one bite and immediately asked for the recipe. The way the tangy marinade tenderizes the meat while building layers of flavor is nothing short of brilliant.
Ive made this for everything from Tuesday night dinners to backyard cookouts. Something about the combination of smoky grilled chicken cool herbed cream and crispy potatoes makes people crowd around the platter. My husband actually requests this on his birthday now.
Ingredients
- 1½ pounds chicken thighs or breasts: Bone-in thighs stay juicier but breasts work beautifully if you prefer white meat
- ¾ cup full-fat Greek yogurt: The enzymes tenderize the meat while creating a rich tangy coating that chars beautifully
- 2 tablespoons olive oil: Adds necessary fat for browning and helps the spices bloom in the marinade
- 2 tablespoons lemon juice: Cuts through the richness and adds brightness that balances the cream
- 2 teaspoons paprika: Provides beautiful color and a subtle smoky sweetness to the crust
- 1 teaspoon chili powder: Builds gentle heat that lingers without overwhelming the palate
- 2 cloves garlic: Fresh garlic gives the marinade aromatic depth that powder cannot replicate
- 1 teaspoon salt and ½ teaspoon black pepper: Essential seasoning that enhances every other flavor
- ¾ cup crumbled feta cheese: The salty tangy foundation of the cream sauce
- ½ cup sour cream or Greek yogurt: Creates the lush creamy base for the feta to meld into
- 1 tablespoon lemon juice: Brightens the cream sauce and cuts through the richness
- 2 tablespoons fresh dill: Dill's fresh grassy flavor perfectly complements both feta and grilled chicken
- 1 tablespoon chopped pickles or capers: Optional but adds a briny punch that makes the sauce unforgettable
- 1½ pounds baby potatoes: Their small size means more crispy surface area and faster cooking
- 2 tablespoons olive oil: Helps the potatoes develop that irresistible golden crust
- 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that transforms plain potatoes into something crave-worthy
Instructions
- Whisk together the spiced yogurt marinade:
- In a large bowl combine the Greek yogurt olive oil lemon juice paprika chili powder garlic salt and pepper. Whisk until completely smooth and well incorporated.
- Coat the chicken and marinate:
- Add the chicken pieces to the bowl turning them to coat completely in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
- Par-cook the baby potatoes:
- Place the potatoes in a pot of salted water and bring to a boil. Cook for about 10 minutes until fork-tender then drain thoroughly and pat them dry with paper towels.
- Season the potatoes:
- Toss the warm drained potatoes with olive oil salt and pepper until evenly coated. Set aside while you prepare the grill or skillet.
- Grill the chicken to perfection:
- Preheat your grill or skillet to medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until it reaches an internal temperature of 165°F and develops beautiful char marks. Let it rest for 5 minutes before slicing.
- Crisp the baby potatoes:
- Either sauté the potatoes in a hot skillet over medium-high heat for 10 to 15 minutes turning until golden or roast them at 425°F for 20 to 25 minutes flipping halfway through cooking.
- Prepare the dill feta cream:
- Mash the crumbled feta in a bowl until it breaks down slightly. Stir in the sour cream or yogurt lemon juice fresh dill and optional pickles or capers until smooth and creamy.
- Assemble and serve:
- Arrange the sliced grilled chicken on a platter and generously spoon the dill feta cream over the top. Serve the crispy potatoes alongside and garnish with extra dill or lemon zest if desired.
Save This recipe has become my go-to when friends come over for casual dinners on the patio. Theres something about the combination of smoky chicken creamy tangy sauce and crispy potatoes that makes people linger around the table long after the plates are empty.
Make-Ahead Magic
The chicken can marinate overnight in the refrigerator which actually intensifies the flavor. I often mix up the dill feta cream in the morning so the flavors have time to meld and the sauce thickens beautifully. Just give it a quick stir before serving.
Potato Perfection
After boiling the potatoes let them steam dry in the colander for a few minutes before tossing with oil. This extra step ensures they crisp up instead of steam. I also leave the skin on for extra texture and nutrients.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Roasted asparagus or grilled zucchini also make excellent sides. For a complete meal serve with warmed flatbread to scoop up every bit of that incredible feta cream.
- Pair with a chilled Sauvignon Blanc or dry rosé
- Sprinkle extra fresh dill over the whole platter for restaurant-style presentation
- Serve lemon wedges on the side for those who love extra brightness
Save I hope this recipe finds its way into your regular rotation like it has in mine. Every bite brings back memories of summer evenings good friends and the simple pleasure of a really excellent home-cooked meal.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 4 hours yields the most flavor and tenderness. The yogurt enzymes help break down proteins for juicier meat.
- → Can I use chicken breasts instead of thighs?
Absolutely. Breasts work well but may cook slightly faster. Watch internal temperature closely to avoid drying out—165°F is the target.
- → What's the best way to crisp the potatoes?
Both methods work beautifully. Pan-frying gives deeper golden crust, while roasting yields more even crispiness with less hands-on time.
- → Can I make the feta cream ahead?
Yes, prepare it up to 2 days in advance. Store covered in the refrigerator and bring to room temperature before serving for best texture.
- → Is this dish spicy?
It offers mild to medium heat from paprika and chili powder. Adjust by reducing chili powder or adding cayenne for more kick.
- → What sides pair well with this dish?
A simple green salad with lemon vinaigrette, grilled vegetables, or crusty bread complement the flavors beautifully. A crisp white wine like Sauvignon Blanc is an excellent pairing.