Spicy Yogurt Chicken Dill Feta

The first time I made this yogurt-marinated chicken, my husband kept wandering into the kitchen asking what smelled so incredible. The yogurt marinade creates this incredible tangy, spicy crust that you just cant get from a dry rub alone. We ended up eating straight from the platter, standing over the counter because nobody wanted to wait for proper plates. That night made this recipe our go-to for when we want something that feels special but doesnt require hours of work.

I served this at a small dinner party last month and watched my friend literally scrape every last bit of the feta cream off her plate. Theres something about the combination of the spicy warm chicken and the cool tangy cream that just works. Everyone left asking for the recipe, which is always the best compliment.

Ingredients

• 1½ pounds chicken thighs or breasts: I prefer thighs for their extra juiciness but breasts work perfectly if thats what you have on hand
• ¾ cup Greek yogurt: Full-fat makes such a difference here, dont skimp because the yogurt is what keeps the chicken tender
• 2 tablespoons olive oil: This helps the marinade coat evenly and promotes beautiful charring on the grill
• 2 tablespoons lemon juice: Fresh is absolutely worth it, it cuts through the richness and brightens everything up
• 2 teaspoons paprika: I use sweet paprika for color and mild warmth, but smoked paprika adds an incredible depth
• 1 teaspoon chili powder: Adjust based on your heat preference, I sometimes add a pinch of cayenne for extra kick
• 2 cloves garlic: Fresh minced garlic gives the best flavor but garlic powder works in a pinch
• 1 teaspoon salt and ½ teaspoon black pepper: This might seem like a lot but the yogurt needs proper seasoning to penetrate
• ¾ cup crumbled feta cheese: Get the good stuff here, a quality feta makes all the difference in the cream sauce
• ½ cup sour cream or Greek yogurt: Sour cream gives a richer texture but Greek yogurt keeps it lighter
• 2 tablespoons fresh dill: Fresh dill is non-negotiable, dried dill just doesnt have that bright, grassy flavor
• 1 tablespoon finely chopped pickles or capers: This optional addition adds the most wonderful briny punch
• 1½ pounds baby potatoes: These little potatoes get perfectly crispy and are so much easier than cutting larger ones

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Make the marinade:

Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper until smooth and combined. The mixture should be thick enough to coat the chicken generously.

Coat the chicken:

Add chicken to the bowl and turn to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours, the longer it marinates the more flavorful it becomes.

Prep the potatoes:

Boil baby potatoes in salted water for about 10 minutes until fork-tender, then drain and pat them completely dry. Toss with olive oil, salt, and pepper while still warm so they absorb the seasoning.

Crisp the potatoes:

Either roast them at 425°F for 20-25 minutes or pan-fry until golden and crispy on all sides. I love the oven method because you can start them while the chicken marinates.

Grill the chicken:

Preheat your grill or skillet to medium-high heat and cook chicken for 5-6 minutes per side until it reaches 165°F internally and has beautiful charred marks. Let it rest for 5 minutes before slicing.

Whip up the cream:

Mash feta until mostly smooth, then stir in sour cream, lemon juice, fresh dill, and pickles or capers if using. Keep tasting until the balance of tangy and creamy feels right.

Bring it together:

Slice the rested chicken and top generously with that dill feta cream, then arrange the crispy potatoes alongside. Extra dill or lemon zest on top makes it look absolutely gorgeous.

Pin It

This recipe has become my answer to the question what should we have for dinner on nights when we want something that feels like a treat but comes together easily. Theres something so satisfying about the contrast of temperatures and textures on the plate.

Making It Ahead

The chicken can marinate overnight in the refrigerator, which actually makes it even more flavorful. The dill feta cream keeps for 3-4 days in the fridge and somehow tastes even better after the flavors meld together.

Serving Ideas

I love serving this with a simple green salad dressed with lemon vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or even a light rosé pairs beautifully with the Mediterranean flavors.

Easy Customizations

Sometimes I swap chicken thighs for breasts if I want something leaner, just watch the cooking time so they dont dry out. The potatoes can easily be swapped for roasted vegetables if you want to keep it lighter.

• Add fresh herbs like oregano or mint to the marinade for even more Mediterranean flavor
• Try honey in the feta cream if you love that sweet and savory combination
• Double the cream sauce because trust me, youll want extra

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Pin It

Hope this becomes a favorite in your house like it has in mine. Some recipes just hit that perfect spot between easy enough for Tuesday and special enough for Saturday.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 4 hours yields the most tender and flavorful results. The yogurt enzymes help break down proteins for maximum juiciness.

→ Can I use chicken breasts instead of thighs?

Absolutely. Breasts work well but may cook faster—watch closely to prevent drying. Thighs stay juicier due to higher fat content, making them more forgiving on the grill.

→ What's the best way to get crispy potatoes?

Boiling first ensures tender interiors. Then either pan-fry in hot oil for the crispiest exterior or roast at high heat (425°F) for hands-off browning. Both methods deliver golden perfection.

→ Can I make the feta cream ahead?

Yes. Prepare the dill feta cream up to 2 days in advance and store refrigerated. Actually, the flavors meld and improve overnight. Bring to room temperature before serving.

→ Is this dish spicy?

Mild to medium heat. The paprika and chili powder add gentle warmth without overwhelming heat. For more kick, add cayenne or increase chili powder to taste.

→ What wine pairs well?

A crisp Sauvignon Blanc cuts through the rich yogurt and feta beautifully. Other options include Pinot Grigio or a dry rosé for refreshing contrast.