Save The first time I made this yogurt-marinated chicken, my apartment smelled like a Mediterranean taverna. My roommate kept poking her head into the kitchen, asking if we were having guests. Nope, just a regular Tuesday, but the spices hitting that hot yogurt marinade transformed everything. Now it is my go-to when I want food that tastes special without the fuss.
Last summer I served this at a rooftop dinner with friends. Someone actually asked for the recipe before they even finished their first bite. The combo of smoky grilled chicken and cool tangy cream just works. Now it is the most requested dish at every gathering.
Ingredients
- 1½ pounds chicken thighs or breasts: Thighs stay juicier on the grill but breasts work perfectly if that is what you have on hand
- ¾ cup Greek yogurt: Full-fat makes a huge difference here, both for marinade tenderness and that creamy sauce
- 2 tablespoons olive oil: Use the good stuff since it is one of the main flavor carriers
- 2 tablespoons lemon juice: Fresh squeezed cuts through the rich yogurt and brightens everything up
- 2 teaspoons paprika: Smoked paprika adds layers, but regular works too
- 1 teaspoon chili powder: Adjust up or down depending on your heat tolerance
- 2 cloves garlic: Fresh garlic beats powder every time in this marinade
- 1 teaspoon salt and ½ teaspoon black pepper: The bare minimum seasoning baseline
- ¾ cup crumbled feta: Get the good brick feta and crumble it yourself for the best texture
- ½ cup sour cream or Greek yogurt: Either works as the base for the feta cream
- 2 tablespoons fresh dill: Dried dill is not the same here, fresh is non-negotiable
- 1 tablespoon chopped pickles or capers: This tiny addition adds a surprising brightness
- 1½ pounds baby potatoes: These little guys crisp up better than larger potatoes
Instructions
- Marinate the chicken:
- Whisk together the yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper until smooth. Coat the chicken completely and let it sit in the fridge for at least 30 minutes, though 4 hours is even better.
- Prep the potatoes:
- Boil the baby potatoes in salted water for about 10 minutes until fork-tender. Drain them well and pat them dry so they crisp up properly later.
- Season the potatoes:
- Toss the warm potatoes with olive oil, salt, and pepper while they are still slightly damp from boiling.
- Grill the chicken:
- Cook the marinated chicken on medium-high heat for 5-6 minutes per side until it reaches 165°F and has nice char marks. Let it rest for 5 minutes before slicing.
- Crisp the potatoes:
- Either pan-fry them over medium-high heat for 10-15 minutes or roast at 425°F for 20-25 minutes, turning halfway, until golden and crispy all over.
- Make the feta cream:
- Mash the feta until mostly smooth, then stir in the sour cream, lemon juice, dill, and optional pickles or capers.
- Plate it up:
- Slice the rested chicken and spoon that creamy feta sauce generously over the top. Serve the crispy potatoes alongside, maybe with extra dill sprinkled on top.
Save This recipe has become my comfort food standby. It feels fancy enough for dinner guests but easy enough for a random Wednesday. The way the cool tangy cream balances the smoky spicy chicken is just perfect.
Make-Ahead Magic
The chicken can marinate overnight, and the feta cream actually gets better after a few hours in the fridge. I often prep both in the morning so dinner comes together in minutes.
Grill vs. Skillet
Outdoor grills give the best char, but a cast iron skillet works beautifully indoors. Get it ripping hot before adding the chicken for those gorgeous sear marks.
Side Dish Swaps
Sometimes I swap the potatoes for roasted asparagus or a simple green salad when I want something lighter. The chicken and cream sauce pair with almost anything.
- Rice or quinoa soak up that extra feta cream beautifully
- Grilled zucchini or eggplant make excellent summer sides
- A crusty bread to mop up any sauce is never a bad idea
Save Hope this becomes a staple in your kitchen like it has in mine. Happy cooking!
Recipe Guide
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to infuse flavor, though up to 4 hours yields the most tender and flavorful results. Beyond 4 hours, the yogurt's acidity may begin to break down the chicken texture excessively.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well—just reduce the cooking time slightly and monitor internal temperature carefully to prevent drying. Breasts typically need 4–5 minutes per side depending on thickness.
- → What's the best method for crisping the potatoes?
Both methods yield excellent results. Pan-frying creates the crispiest exterior with a tender interior, while roasting at 425°F produces evenly golden potatoes with less active cooking time. Choose based on your preference and kitchen setup.
- → Can I make the feta cream ahead of time?
Yes, prepare the dill feta cream up to 24 hours in advance and store refrigerated. The flavors meld beautifully overnight. Give it a quick stir before serving and add a splash of lemon juice if needed to brighten.
- → Is there a dairy-free alternative for the marinade and cream?
For the marinade, substitute coconut yogurt or a dairy-free yogurt alternative. For the feta cream, try a dairy-free feta style cheese blended with dairy-free sour cream or unsweetened coconut yogurt, though the texture and tang will differ slightly.
- → What sides pair well with this dish?
A crisp green salad with lemon vinaigrette balances the richness beautifully. Grilled vegetables like zucchini, bell peppers, or eggplant complement the Mediterranean flavors. For a lighter meal, simply serve with extra lemon wedges and fresh herbs.