Save to Pinterest The first time I made this spiced yogurt chicken was on a rainy Tuesday when I needed something bright and bold to cut through the gloom. I had half a container of Greek yogurt going unused and a bunch of dill that was starting to look sad, so I threw them together with some chicken thighs and hoped for the best. When I pulled it off the grill and that hit of feta cream met the charred, spiced crust, I actually stopped moving for a second. Now it's the dinner I make when I want people to think I tried harder than I actually did.
Last summer my sister came over exhausted from work and I made this without really measuring anything. She took one bite, put her fork down, and asked me to write down exactly what I did because she needed it in her regular rotation. We sat on the back porch eating off plates on our laps and she kept sneaking extra potatoes even though she claimed she was full.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier and handle the high heat of grilling better but breasts work if thats what you prefer
- Full fat Greek yogurt: The fat content matters here for both tenderness in the marinade and richness in the sauce
- Paprika and chili powder: This combo creates that beautiful reddish char and just enough warmth without overwhelming heat
- Feta cheese: A good quality sheep milk feta makes the cream taste restaurant worthy instead of just convenient
- Fresh dill: Dried herbs cannot replicate the bright fresh flavor that ties this whole dish together
- Baby potatoes: They cook evenly and get that perfect crisp exterior without turning mealy inside
Instructions
- Marinate the chicken:
- Whisk yogurt olive oil lemon juice paprika chili powder garlic salt and pepper in a large bowl then coat chicken completely and refrigerate at least 30 minutes
- Prep the potatoes:
- Boil baby potatoes in salted water for 10 minutes until fork tender then drain dry and toss with olive oil salt and pepper
- Grill the chicken:
- Cook chicken on medium high heat for 5 to 6 minutes per side until it reaches 165 degrees and has nice char marks then rest 5 minutes before slicing
- Crisp the potatoes:
- Sauté in a hot skillet or roast at 425 degrees for 10 to 15 minutes until golden and crunchy outside
- Make the feta cream:
- Mash feta until mostly smooth then stir in sour cream lemon juice dill and chopped pickles or capers until creamy
- Assemble the plates:
- Slice chicken and top with generous dollops of feta cream alongside crispy potatoes with extra dill or lemon zest
Save to Pinterest This has become my default dinner when friends come over because it looks impressive but most of the work happens hands off in the fridge. Last month I made it for a potluck and three people asked for the recipe before they even finished their plates.
Making It Ahead
The chicken can marinate overnight but push it to the back of your fridge so it stays consistently cold. I like to make the feta cream a day ahead too since the flavors meld and it somehow tastes even better.
Grilling vs Pan Cooking
A charcoal grill gives you those authentic char lines and smoky depth but a cast iron skillet creates an incredible crust if you let the pan get properly hot first. Either way dont crowd the meat or it will steam instead of sear.
Serving Suggestions
A crisp green salad with lemon vinaigrette cuts through the richness perfectly. A chilled glass of Sauvignon Blanc or dry rosé makes everything feel like a proper Mediterranean dinner party.
- Warm pita bread for scooping up extra sauce
- Roasted vegetables like zucchini or bell peppers
- Simple cucumber and tomato salad
Save to Pinterest This is the kind of dinner that makes you feel like a capable cook even on your most tired days.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to infuse the chicken with spiced yogurt flavors. For maximum tenderness and deeper flavor penetration, marinate up to 4 hours. Avoid exceeding 24 hours as the yogurt's acidity can break down the meat texture excessively.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well but may cook slightly faster than thighs. Pound them to even thickness for consistent grilling. breasts typically need 4-5 minutes per side, while thighs benefit from the full 5-6 minutes to render fat and achieve crispy skin.
- → What's the best way to get crispy baby potatoes?
Boiling first ensures tender interiors. For crispiest results, roast at 425°F for 20-25 minutes, flipping halfway. Pan-frying works too but requires attentive turning. Pat potatoes completely dry before cooking and don't overcrowd the pan for optimal golden crunch.
- → Can I make the dill feta cream ahead?
Yes, prepare the feta cream up to 2 days in advance. Store tightly covered in the refrigerator. The flavors actually meld and improve overnight. Bring to room temperature 15 minutes before serving for optimal creaminess and spreadability.
- → Is this dish freezer-friendly?
The marinated raw chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before grilling. However, the feta cream and cooked potatoes don't freeze well—prepare fresh for best results. Leftover cooked chicken keeps refrigerated for 3-4 days.
- → What can I substitute for Greek yogurt in the marinade?
Plain regular yogurt works, though it's thinner. For dairy-free options, coconut yogurt adds subtle sweetness but alters the flavor profile slightly. The marinade's tenderizing properties come from yogurt's enzymes, so alternatives may affect texture slightly.