Save The first time I made this chicken, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That spiced yogurt marinade does something magical to the meat, making it impossibly tender while giving it this gorgeous, golden char. I've since served it at dinner parties, weeknight meals, and even a last-minute lunch for my in-laws, and it never fails to disappear.
Last summer, I made this for a small gathering on my patio, and everyone kept asking what made the chicken taste so vibrant. The secret is really just letting those spices do their work in the yogurt. Someone actually went back for thirds and asked for the recipe before they even left. Now it is my go-to when I want to serve something that feels special but does not require me to be stuck in the kitchen for hours.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier on the grill, but breasts work beautifully too if that is what you prefer
- Greek yogurt: Full-fat makes such a difference here for both the marinade and the cream sauce
- Paprika and chili powder: This warm spice blend creates that gorgeous reddish glow on the chicken
- Feta cheese: Get the good stuff, ideally a block you crumble yourself rather than pre-crumbled
- Fresh dill: Nothing replaces the bright, fresh flavor of actual dill in that cream sauce
- Baby potatoes: They crisp up so much better than larger potatoes and feel more elegant on the plate
Instructions
- Marinate the chicken:
- Whisk the yogurt, olive oil, lemon juice, and spices together until smooth. Coat every piece of chicken thoroughly and let it sit in the refrigerator for at least 30 minutes, though a few hours is even better.
- Prep the potatoes:
- Boil those baby potatoes in salted water until tender, about 10 minutes. Drain them well and pat them dry with a clean towel, then toss with olive oil, salt, and pepper.
- Grill the chicken:
- Get your grill or skillet hot over medium-high heat. Cook the chicken for about 5 to 6 minutes per side until it reaches 165°F and has beautiful char marks. Let it rest for 5 minutes before slicing.
- Crisp the potatoes:
- Either roast them in a 425°F oven for 20 to 25 minutes or sauté in a hot skillet until they are golden and crunchy all over. Turn them occasionally so they crisp evenly.
- Make the cream sauce:
- Mash the feta until it is mostly smooth, then stir in the sour cream or yogurt, lemon juice, dill, and those optional pickles or capers. Keep tasting and adjusting until it is perfect.
Save This recipe became a regular in my rotation after a particularly chaotic week when I needed something comforting but did not have the energy for anything complicated. There is something about that tangy, creamy sauce against the spiced chicken that just hits the spot every single time. Now whenever I see fresh dill at the market, this meal is automatically on my mind.
Marinating Magic
The enzymes in yogurt actually break down the proteins in meat slightly, which is why this marinade works so well. I have marinated chicken for as little as 30 minutes and as long as overnight, and both produced excellent results. The longer you go, the more pronounced the flavor becomes, but even a short soak makes a noticeable difference.
Potato Perfection
I used to skip the par-boiling step and just roast raw potatoes, but that took forever and the insides were never creamy enough. Pre-cooking them means they get that ideal texture, fluffy inside and crispy outside, in about half the time. It is one of those small extra steps that feels unnecessary until you taste the result.
Make It Yours
This recipe is incredibly forgiving and adaptable. I have swapped in Greek yogurt for the sour cream, added a pinch of cayenne when I wanted more heat, and even used dried dill in a pinch. The potatoes can be cooked however you prefer, and if you do not eat meat, the same marinade works beautifully on cauliflower or halloumi.
- Try adding some chopped fresh parsley or chives to the cream sauce
- A squeeze of fresh lemon juice right before serving brightens everything
- Extra feta crumbled on top never hurts
Save I hope this becomes one of those recipes you turn to again and again, the kind that feels like an old friend every time you make it.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 4 hours for maximum flavor absorption. The yogurt enzymes also help tenderize the meat.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well—just reduce cooking time slightly to prevent drying, and aim for 165°F internal temperature.
- → What's the best way to get crispy potatoes?
Boiling first then roasting at high heat creates the crispiest results. Pan-frying works too and is faster for weeknight cooking.
- → Can I make the feta cream ahead?
Yes, prepare it up to 2 days in advance and store refrigerated. The flavors actually meld better after sitting for a few hours.
- → Is this dish spicy?
It has mild to medium heat from the paprika and chili powder. Adjust the amount or add cayenne if you prefer more spice.
- → What wine pairs well with this?
A crisp Sauvignon Blanc or dry rosé complements the tangy feta cream and spiced chicken beautifully.