Save to Pinterest The first time I made this marinade, I was skeptical about slathering yogurt all over raw chicken. Something felt counterintuitive about dairy and meat together. But then that first bite—crackling charred skin giving way to impossibly tender meat—made me a complete convert. The yogurt doesn't just add flavor, it actually transforms the texture.
I served this at a dinner party last summer when my friend mentioned she was avoiding gluten. Everyone kept asking what I'd done differently. The chicken was tender enough to cut with a fork, and those little potatoes disappeared faster than I could get them onto serving plates. It's become my go-to when I want to serve something impressive but actually enjoy my own party.
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Ingredients
- Chicken thighs or breasts: Thighs stay juicier during high-heat cooking but breasts work perfectly if that's your preference
- Full-fat Greek yogurt: The fat content matters here—it tenderizes the meat and creates a richer, clingier marinade
- Paprika and chili powder: This combination gives a subtle warmth without overwhelming heat
- Feta cheese: The salty tang balances the spiced chicken perfectly
- Fresh dill: Bright and grassy, it cuts through the rich elements
- Baby potatoes: Their thin skins get irresistibly crispy and they need minimal prep
- Lemon juice: Adds brightness to both the marinade and the cream sauce
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Instructions
- Marinate the chicken:
- Whisk yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt and pepper until smooth. Coat chicken thoroughly and refrigerate at least 30 minutes, though 2 to 4 hours will make the flavor really sing.
- 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.
- Cook the chicken:
- Preheat grill or skillet to medium-high. Grill chicken 5 to 6 minutes per side until charred and cooked through. Let rest 5 minutes before slicing—this keeps all those juices inside.
- Crisp the potatoes:
- Sauté in a hot skillet 10 to 15 minutes until golden, turning occasionally. Alternatively, roast at 425°F for 20 to 25 minutes, flipping halfway.
- Make the feta cream:
- Mash feta until mostly smooth, then stir in sour cream, lemon juice, dill and chopped pickles or capers. Keep it slightly textured for more interesting bites.
- Assemble and serve:
- Slice rested chicken and arrange on plates. Spoon generous amounts of feta cream over the top. Tuck crispy potatoes alongside and scatter extra dill or lemon zest if you're feeling fancy.
Save to Pinterest This recipe became a household staple during a particularly busy month when we needed satisfying meals that didn't require hours of active cooking. Something about the combination—smoky char, tangy cream, crispy potatoes—just works. It's the kind of dinner that makes people lean back in their chairs and ask for seconds.
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Making It Your Own
The marinade base is endlessly adaptable. Swap in sumac and za'atar for a Middle Eastern twist, or try cumin and coriander for something earthier. I've added harissa paste when craving extra heat. The potatoes can take on whatever herbs you have on hand—rosemary, thyme, even a little smoked paprika sprinkled on before crisping.
Timing Everything
The real trick is sequencing: marinate the chicken first, then parboil the potatoes while you prep the rest. By the time you fire up the grill, everything is ready to cook. The feta cream comes together in literally two minutes, so make it right before serving to keep the herbs vibrant and the texture fresh.
Serving Ideas
A crisp green salad with a vinaigrette cuts through the richness beautifully. Grilled vegetables like zucchini or bell peppers work well alongside. And honestly, a chilled glass of Sauvignon Blanc or a light red like Pinot Noir makes everything taste better.
- Warm flatbread makes perfect sauce-mopping material
- Leftovers (if you have them) make an incredible next-day lunch
- The feta cream keeps for days and is fantastic on roasted vegetables
Save to Pinterest Some recipes feel like homework. This one feels like a delicious discovery every single time. Hope it finds a regular spot in your kitchen rotation.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 4 hours yields the most flavorful and tender results. The yogurt and spices need time to penetrate the meat properly.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well, though thighs tend to stay juicier during grilling. Just adjust cooking time to ensure breasts reach 165°F internally without drying out.
- → What's the best way to get crispy potatoes?
Boiling first ensures tender interiors. Then either pan-fry for extra crunch or roast at high heat. Both methods yield golden, crispy skins—choose based on your preference and available equipment.
- → Can I make the feta cream ahead of time?
Yes, prepare the dill feta cream up to 24 hours in advance. Store it covered in the refrigerator and bring to room temperature before serving for the best consistency.
- → Is this dish gluten-free?
As written, the entire dish is gluten-free. Always verify labels on purchased ingredients like pickles or capers, as some brands may contain gluten-based additives.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the tangy feta cream and spiced chicken beautifully. The acidity cuts through the rich yogurt while refreshing the palate.
