Spicy Yogurt Chicken Dill Cream (Print)

Juicy grilled chicken marinated in spiced yogurt with creamy dill feta and crispy baby potatoes.

# Components:

→ Chicken & Marinade

01 - 1.5 pounds chicken thighs or breasts
02 - 0.75 cup full-fat Greek yogurt
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper

→ Dill Feta Cream

10 - 0.75 cup crumbled feta cheese
11 - 0.5 cup sour cream or Greek yogurt
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers, optional

→ Crispy Baby Potatoes

15 - 1.5 pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - 0.5 teaspoon black pepper

# Directions:

01 - In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper until well combined. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours for optimal flavor development.
02 - Place baby potatoes in a pot of salted water and bring to a boil. Cook for approximately 10 minutes until fork-tender. Drain thoroughly and pat dry with paper towels.
03 - Toss drained potatoes with olive oil, salt, and black pepper in a bowl, ensuring even coating. Set aside for cooking.
04 - Preheat grill or large skillet to medium-high heat. Grill or sear marinated chicken for 5 to 6 minutes per side until fully cooked with an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing.
05 - Using preferred method: Pan-fry in a hot skillet over medium-high heat, turning occasionally, for 10 to 15 minutes until golden and crispy, or roast in a preheated 425°F oven for 20 to 25 minutes, flipping halfway through, until golden brown.
06 - Mash crumbled feta cheese in a bowl. Blend in sour cream or Greek yogurt, lemon juice, fresh dill, and optional pickles or capers. Stir until smooth and creamy.
07 - Arrange sliced grilled chicken on serving plates. Generously top with dill feta cream. Arrange crispy potatoes alongside. Garnish with additional fresh dill or lemon zest if desired.

# Expert Advice:

01 -
  • The spiced yogurt marinade keeps the chicken impossibly juicy while the charred edges add that restaurant-quality depth you can't fake.
  • That dill feta cream is addictively tangy and cooling, balancing the warm spices in a way that makes you want to scrape every drop from the plate.
  • Golden crispy potatoes on the side mean you've got texture and comfort all in one meal without needing anything else.
02 -
  • Resting the chicken after cooking for just 5 minutes makes the difference between it being juicy and it being dry, so don't skip this step even when you're hungry.
  • Pat your boiled potatoes completely dry before roasting or pan-frying them, otherwise they'll steam instead of crisp no matter how hot your heat is.
  • Make the dill feta cream right before serving because sitting too long can make it separate, so save that step for last.
03 -
  • If your grill isn't available, a cast-iron skillet gets equally good char and actually lets you control the heat more precisely than outdoor grilling.
  • Full-fat everything in this recipe, from the yogurt to the sour cream, creates a richness that low-fat versions simply can't match, so don't compromise there.
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