Oh my goodness, let me tell you about this dish! The first time I made my spicy yogurt marinated chicken with dill feta cream and crispy baby potatoes, I couldn’t believe how all the flavors came together. The chicken is so tender and juicy, infused with the warmth of spices that just dance on your taste buds. And that creamy dill feta? Wow! It brings a zesty freshness that perfectly complements the crispy potatoes. This meal has become a staple in my house, not just because it’s delicious, but it’s also a total crowd-pleaser. Trust me, you’ll want to make this again and again!

spicy yogurt marinated chicken with dill feta cream crispy baby potatoes - detail 1

Ingredients List

4 chicken thighs
1 cup plain yogurt
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt to taste
1 cup baby potatoes
2 tablespoons olive oil
1/2 cup feta cheese
2 tablespoons fresh dill
1 tablespoon lemon juice

How to Prepare Spicy Yogurt Marinated Chicken with Dill Feta Cream Crispy Baby Potatoes

Marinating the Chicken

First up, let’s get that chicken marinated! In a medium bowl, mix together the plain yogurt, chili powder, garlic powder, cumin, and a generous pinch of salt. This is where the magic happens! Coat those chicken thighs in the yogurt mixture, making sure they’re completely covered. Cover the bowl and pop it in the fridge for at least 1 hour. Trust me, the longer you let it marinate, the more flavorful and tender your chicken will be!

Preparing the Baby Potatoes

While your chicken is soaking up all those delicious flavors, let’s get the baby potatoes ready. Start by boiling them in salted water for about 10 minutes—just enough to soften them a bit. Then, drain the potatoes and toss them in a bowl with olive oil and a sprinkle of salt. Now, spread those little gems on a baking sheet and roast them in a preheated oven at 400°F (200°C) for about 25 minutes. You want them crispy and golden, so keep an eye on them!

Cooking the Chicken

Once your chicken is marinated and those potatoes are roasting, heat a skillet over medium-high heat. Add the chicken thighs to the skillet and cook them for about 6-7 minutes on each side. You want them nicely browned and cooked through, so don’t be afraid to give them a little sizzle! Use a meat thermometer if you want to be sure they hit 165°F (75°C).

Making the Dill Feta Cream

Oh, and don’t forget about the dill feta cream! In a small bowl, combine crumbled feta cheese, fresh dill, and lemon juice. Mix it all together until it’s nice and creamy. This tangy, herbaceous topping is going to elevate your dish to a whole new level! Once everything is ready, serve your delicious chicken with those crispy potatoes and a generous dollop of that creamy goodness on top. Enjoy every bite!

Nutritional Information Disclaimer

Just a quick note: nutritional values can vary based on the specific ingredients and brands you choose, so these numbers are just an estimate. Typically, one serving contains around 450 calories, 20g of fat, 35g of protein, and 35g of carbs. Always check your labels for the most accurate information!

Why You’ll Love This Recipe

Quick preparation time, perfect for busy weeknights.
Bold and spicy flavors that bring excitement to your dinner table.
Healthy ingredients like yogurt and fresh herbs elevate the dish.
Crispy baby potatoes add a delightful texture contrast.
The dill feta cream is a zesty finishing touch you won’t want to skip!
It’s a crowd-pleaser, making it ideal for family gatherings or casual get-togethers.
Versatile enough for meal prep or a cozy weekend dinner.

Tips for Success

To truly nail this dish, don’t be shy about adjusting the spice levels to your taste—if you love it hotter, add more chili powder or even a pinch of cayenne! You can also switch out chicken thighs for breasts if you prefer a leaner cut, just keep an eye on the cooking time. If you want to amp up the flavor even more, try adding a splash of your favorite hot sauce to the marinade. And remember, Greek yogurt works wonders here for a thicker, creamier consistency. Have fun with it and make it your own!

Serving Suggestions

This spicy yogurt marinated chicken with dill feta cream and crispy baby potatoes is fantastic on its own, but if you want to take your meal to the next level, I’ve got a few ideas for you! Serve it alongside a fresh green salad with a light vinaigrette to balance the richness of the chicken. A side of roasted vegetables—think zucchini or bell peppers—would add even more color and flavor to your plate. And don’t forget some warm, crusty bread to soak up that delicious dill feta cream! You might also enjoy pairing it with a chilled glass of white wine or a refreshing lemon-infused iced tea for a lovely finishing touch. Enjoy your feast!

Storage & Reheating Instructions

Leftovers? Yes, please! To store your spicy yogurt marinated chicken and crispy baby potatoes, let them cool completely before placing them in airtight containers. They’ll keep well in the refrigerator for up to 3 days. Just make sure to separate the chicken and potatoes if you can, to help maintain that delightful crispiness!

When it’s time to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the baby potatoes on a baking sheet and reheat them for about 10-15 minutes until they’re nice and crispy again. For the chicken, you can either pop it in the oven alongside the potatoes or warm it up in a skillet over medium heat for about 5-7 minutes, flipping once. This way, you’ll keep that juicy flavor intact! Trust me, it’s totally worth the effort to bring those leftovers back to life!

Spicy Yogurt Marinated Chicken with Dill Feta Cream Joy!

Author: Julia marin
Total Time: 1 hour 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A flavorful dish featuring chicken marinated in spicy yogurt, served with dill feta cream and crispy baby potatoes.

Instructions

Mix yogurt, chili powder, garlic powder, cumin, and salt in a bowl.
Coat chicken thighs in the yogurt mixture and marinate for at least 1 hour.
Preheat oven to 400°F (200°C).
Boil baby potatoes for 10 minutes, then drain.
Toss potatoes with olive oil, salt, and roast for 25 minutes until crispy.
Cook marinated chicken in a skillet for 6-7 minutes on each side until cooked through.
Mix feta cheese, dill, and lemon juice in a bowl for the cream.
Serve chicken with crispy potatoes and dill feta cream.