Go Back
–+ servings
Spicy Yogurt Marinated Chicken

Irresistible Spicy Yogurt Marinated Chicken with Creamy Feta

This Spicy Yogurt Marinated Chicken is a flavorful Mediterranean dish that's both easy to prepare and sure to impress your guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 pieces
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lbs Chicken Thighs Main protein source that stays juicy and tender.
  • 1 cup Greek Yogurt Acts as the marinade base.
  • 3 cloves Garlic Minced, for aromatic flavor.
  • 2 tablespoons Lemon Juice Boosts tanginess.
  • 1 teaspoon Paprika Contributes warmth and color.
  • 1 teaspoon Chili Flakes For desired spiciness.
  • 1 teaspoon Salt Enhances flavors.
  • 1/2 teaspoon Black Pepper Adds warmth.
For the Crispy Potatoes
  • 1.5 lbs Baby Potatoes Provide a satisfying crunch.
  • 2 tablespoons Olive Oil Key for achieving crispiness.
For the Dill Feta Cream
  • 1/2 cup Feta Cheese Brings tanginess to the sauce.
  • 1/4 cup Fresh Dill Infuses the sauce with herbaceous goodness.
  • 1/3 cup Sour Cream or Greek Yogurt Adds creaminess to the sauce.

Equipment

  • Mixing Bowl
  • Baking sheet
  • cast iron skillet
  • blender

Method
 

Preparation
  1. In a large mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, paprika, chili flakes, salt, and black pepper until well combined.
  2. Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Toss halved baby potatoes with olive oil, salt, and black pepper and spread them on a baking sheet.
  5. Roast the baby potatoes for about 30-35 minutes, flipping halfway through.
  6. Heat a cast iron skillet over medium-high heat and sear the marinated chicken thighs for about 5-7 minutes per side until browned.
  7. In a blender, combine feta cheese, fresh dill, sour cream or Greek yogurt, lemon juice, and a splash of water or oil to thin it out and blend until creamy.
  8. Plate the seared chicken alongside the crispy roasted baby potatoes and drizzle the dill feta cream over both.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Let the chicken marinate overnight for intensified flavor. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!