# What You Need:
→ For the Chicken & Marinade
01 - 1½ pounds chicken thighs or breasts
02 - ¾ cup Greek yogurt (full-fat recommended)
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced (or 1 teaspoon garlic powder)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ For the Dill Feta Cream
10 - ¾ cup crumbled feta cheese
11 - ½ cup sour cream or Greek yogurt
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers (optional)
→ For the Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# Directions:
01 - Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper in a large bowl. Add the chicken, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
02 - Place the baby potatoes in a pot of salted water. Bring to a boil and cook for about 10 minutes, until fork-tender. Drain and pat dry.
03 - Toss the drained potatoes with olive oil, salt, and black pepper. Set aside.
04 - Preheat a grill or large skillet to medium-high heat. Grill or sear the marinated chicken for 5–6 minutes per side, or until fully cooked (internal temperature should reach 165°F) and nicely charred. Transfer to a plate and let rest for 5 minutes before slicing.
05 - While the chicken cooks, crisp the baby potatoes: sauté in a hot skillet over medium-high heat, turning occasionally, until golden and crispy (10–15 minutes), or roast in a preheated oven at 425°F for 20–25 minutes, flipping halfway through, until crisp and golden.
06 - Mash the feta in a bowl. Stir in sour cream (or Greek yogurt), lemon juice, fresh dill, and optional pickles or capers until smooth and creamy.
07 - Serve the grilled chicken topped generously with dill feta cream. Arrange crispy potatoes on the side. Garnish with extra dill or lemon zest if desired.
