If you love dinners that feel special but don’t take all night, this Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes will quickly become one of your favorite meals. The moment you taste the tender chicken, you’ll understand why yogurt marinades are so popular. The yogurt helps the chicken stay juicy, while the spices add heat and depth. Since this dish uses a spicy yogurt marinated chicken as the star, the flavors soak into every bite.

The crispy baby potatoes give the meal a comforting crunch, and the dill feta cream brings everything together with a cool, tangy finish. If you enjoy Mediterranean flavors, this dish will make you smile from the first bite. The chicken gets its heat from chili flakes and paprika, while the dill feta cream gives a fresh, creamy contrast. It tastes like something from a restaurant, but it’s easy enough for a casual weeknight dinner.

What I love most about this recipe is how flexible it is. You can air-fry the potatoes, grill the chicken, or make the sauce ahead of time. Every part of the meal can be prepped early, which makes cooking smooth and stress-free. Whether you’re cooking for yourself, your family, or dinner guests, this meal has the kind of flavor that makes people stop talking and start eating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Servings: 4

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What Makes This Spicy Yogurt Marinated Chicken Special?

Bold Flavor Without Complicated Steps
The yogurt marinade does most of the work. You mix ingredients, coat the chicken, and let the flavors blend. The result is tender, spicy, and full of depth.

Crispy Potatoes That Don’t Need Deep Frying
Baby potatoes get roasted at a high temperature for natural crispiness. No fryer, no mess.

A Fresh Dill Feta Cream That Balances the Heat
This sauce adds a cooling, tangy layer that keeps the dish from feeling heavy. It pairs beautifully with the chicken and potatoes.

Highly Customizable and Meal-Prep Friendly
You can adjust the spice level, swap the potatoes for vegetables, or prep everything the night before for a quicker dinner.

Uses a Classic Chef Technique: Yogurt Tenderizing
Yogurt breaks down chicken fibers gently, making the meat juicy without causing mushiness (unlike some acidic marinades). This technique saves cooking time while delivering flavor.

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Ingredient Notes

Chicken & Marinade

• Chicken Breast or Thighs: Use thighs for juicier meat, but breasts work great too.

• Plain Greek Yogurt: Helps tenderize the chicken and hold spices. Full-fat is best.

• Paprika & Chili Flakes: Add heat and color. Adjust to your spice level.

• Garlic: Fresh garlic gives deeper flavor than powder.

• Lemon Juice: Adds brightness; can use lime as a substitute.

• Olive Oil: Helps the marinade coat the chicken evenly.

Crispy Baby Potatoes

• Baby Potatoes: Their thin skins get crispy easily. You can use Yukon gold or fingerling as substitutes.

• Olive Oil: Essential for high-heat roasting.

• Salt, Pepper, Paprika: Basic seasoning that complements the marinade.

Dill Feta Cream

• Feta Cheese: Look for a block rather than crumbles for better flavor.

• Fresh Dill: Adds clean, bright freshness.

• Greek Yogurt: Makes the sauce creamy without heaviness.

• Lemon Zest: Adds brightness and a bit of zing.

• Garlic Powder: Adds flavor without overpowering the dill.

Equipment Needed

• Oven or air fryer

• Baking sheet

• Mixing bowls

• Blender (optional for the sauce)

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How To Make Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

1. Marinate the Chicken

Mix yogurt, paprika, chili flakes, lemon juice, garlic, and olive oil. Add chicken and coat well. Marinate for at least 30 minutes (overnight for deeper flavor).
Tip: Thicker yogurt sticks better and won’t slide off while cooking.

2. Prep and Roast the Potatoes

Slice baby potatoes in half and toss with oil, paprika, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast at 425°F (218°C) for 25–30 minutes, flipping halfway.
Look for golden edges and crispy outsides.

3. Cook the Chicken

Heat a skillet with a little oil over medium-high heat.
Cook the marinated chicken for 5–7 minutes per side until browned and fully cooked.
The chicken should have a deep golden color and juices should run clear.

4. Make the Dill Feta Cream

Blend or mash together feta, yogurt, dill, lemon zest, garlic powder, salt, and pepper.
Adjust consistency with a splash of water if needed.
The sauce should be creamy, thick, and smooth.

5. Assemble the Dish

Place roasted potatoes on a plate.
Slice the chicken and arrange over the potatoes.
Add a generous spoonful of dill feta cream.
Finish with fresh dill, black pepper, or lemon zest.

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Storage Options

Room Temperature: Do not leave chicken out longer than 2 hours.
Refrigerator: Store chicken, potatoes, and sauce separately for up to 3 days.
Freezing: Freeze cooked chicken up to 2 months. Do not freeze the dill feta cream.
Reheating: Reheat chicken and potatoes in the oven or air fryer for crispness. Microwave only for quick reheats.

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Variations and Substitutions

• Swap chicken for shrimp or tofu.

• Use sweet potatoes instead of baby potatoes.

• Grill the chicken for smoky flavor.

• Add cucumber and tomatoes for a Mediterranean bowl.

• Make it mild by skipping chili flakes.

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Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes, but drain some liquid so the marinade isn’t watery.

How long can I marinate the chicken?
Up to 24 hours. Yogurt tenderizes gently and won’t over-soften the meat.

Can I grill the chicken?
Yes. Grill on medium-high heat for the same cooking time.

Can I air fry the potatoes?
Absolutely. Cook at 400°F for 15–18 minutes.

Is the dill feta cream vegetarian?
Yes, but check your feta label if you avoid animal rennet.

Can I use dried dill?
Yes, but reduce the amount to 1 teaspoon.

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Conclusion

This Spicy Yogurt Marinated Chicken with Dill Feta Cream and Crispy Baby Potatoes is the kind of meal you crave again and again. It’s full of flavor, easy to prepare, and flexible enough for weeknights or special dinners. Give it a try, and share your results with friends and family—they might ask for the recipe before they finish the plate.

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