Pin It The first time I made this chicken, I was skeptical about the yogurt marinade. Something about dairy and heat seemed wrong, but one bite changed my mind completely. The chicken emerged impossibly tender, with these gorgeous charred edges and a subtle tang that made every corner of my kitchen smell like a Mediterranean summer evening. Now it is the dinner my friends actually request when they visit.
Last summer, my sister came over exhausted from a 60-hour work week. I put this chicken on the grill while she sat at the counter with a glass of wine, and by the time the potatoes were sizzling in the cast iron, she looked like a different person. We ate on the back porch as the sun went down, and she told me it was the first real meal she had enjoyed in months.
Ingredients
- 1½ pounds chicken thighs or breasts: Thighs stay juicier on the grill, but breasts work beautifully too if you prefer leaner meat
- ¾ cup full-fat Greek yogurt: Do not use low-fat here, the richness is what makes the marinade work its magic
- 2 tablespoons olive oil: Helps the spices distribute evenly and adds a lovely fruity note
- 2 tablespoons lemon juice: Fresh is best, but bottled works in a pinch
- 2 teaspoons paprika: Sweet Hungarian paprika gives the best color and mild flavor
- 1 teaspoon chili powder: Adjust up or down based on your heat tolerance
- 2 cloves garlic, minced: Fresh garlic adds a punch that powder cannot match
- 1 teaspoon salt: Essential for drawing moisture into the meat
- ½ teaspoon black pepper: Freshly cracked makes a noticeable difference
- ¾ cup crumbled feta cheese: Buy a block and crumble it yourself for the best texture
- ½ cup sour cream or Greek yogurt: Both work, though sour cream gives a slightly richer result
- 1 tablespoon lemon juice: Brightens the rich feta perfectly
- 2 tablespoons fresh dill, finely chopped: Dried dill is not a worthy substitute here
- 1 tablespoon chopped pickles or capers: This optional addition adds a briny pop that surprises everyone
- 1½ pounds baby potatoes: Look for ones roughly the same size for even cooking
- 2 tablespoons olive oil: Helps achieve that irresistible crispy exterior
- 1 teaspoon salt: Potatoes need generous seasoning
- ½ teaspoon black pepper: Adds a subtle warmth to the potatoes
Instructions
- Whisk together your spiced yogurt marinade:
- In a large bowl, combine the Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper until smooth and fragrant.
- Coat and marinate the chicken:
- Add the chicken pieces to the bowl, turning them to ensure every surface is covered. Cover and refrigerate for at least 30 minutes, though 2 to 4 hours will give you deeper flavor penetration.
- Par-boil the baby potatoes:
- Place the potatoes in a pot of salted water, bring to a boil, and cook for about 10 minutes until fork-tender. Drain well and pat them dry with paper towels.
- Season the potatoes:
- Toss the warm, dried potatoes with olive oil, salt, and pepper until evenly coated.
- Grill the marinated chicken:
- Preheat your grill or skillet to medium-high and cook the chicken for 5 to 6 minutes per side, until it reaches 165°F internally and develops beautiful charred marks.
- Rest the chicken before slicing:
- Transfer the cooked chicken to a plate and let it rest for 5 minutes, which allows the juices to redistribute throughout the meat.
- Crisp the potatoes:
- Either sauté them in a hot skillet for 10 to 15 minutes, turning until golden, or roast at 425°F for 20 to 25 minutes, flipping halfway through.
- Prepare the dill feta cream:
- Mash the feta in a bowl until mostly smooth, then stir in the sour cream, lemon juice, dill, and optional pickles until combined.
- Assemble and serve:
- Slice the rested chicken and arrange it on plates with the crispy potatoes, then spoon generous dollops of the dill feta cream over everything.
Pin It This recipe became my go-to after I served it at a small dinner party where one guest was gluten-free and another was convinced they hated Greek food. By the end of the night, both were asking for the recipe, and the feta cream had been scraped clean with a spoon.
Make It Ahead
The chicken can marinate overnight, which actually makes it even better. The feta cream keeps for three days in the refrigerator and develops a more intense flavor that is absolutely fantastic on eggs the next morning.
Grilling vs. Pan-Searing
A grill gives you those classic char marks and smoky flavor, but a hot cast iron skillet creates an equally delicious crust. If you are cooking indoors, get your skillet ripping hot and do not crowd the pan.
Perfect Potato Crispness
The secret to restaurant-style crispy potatoes is par-boiling them first, which fluffs up the exterior. Then get them completely dry before they hit the heat, and do not flip them too frequently, let each side develop a golden crust before turning.
- Use baby potatoes instead of larger ones, they crisp up more evenly and look elegant on the plate
- If you have time, let the boiled potatoes air-dry for 15 minutes before cooking for extra crispiness
- Finish the potatoes with a sprinkle of flaky salt right before serving for that professional touch
Pin It There is something deeply satisfying about a meal that comes together this beautifully, where every component complements the others without competing. I hope this finds its way into your regular rotation too.
Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 30 minutes to infuse flavors, though up to 4 hours yields maximum tenderness and spice penetration.
- → Can I use chicken breasts instead of thighs?
Absolutely. Breasts work well but may cook slightly faster—monitor internal temperature to reach 165°F without drying.
- → What's the best method for crispy potatoes?
Roasting at 425°F produces evenly golden crunch, while pan-frying offers deeper browning. Both deliver excellent texture.
- → Is the dill feta cream very tangy?
The feta provides noticeable tang balanced by rich cream. Adjust lemon juice to taste if preferring milder flavor.
- → Can I make this dairy-free?
Substitute coconut yogurt for marinade and use dairy-free feta alternatives, though flavor profile will shift notably.
- → What wine pairs well with this dish?
Sauvignon Blanc's crisp acidity cuts through rich elements beautifully. Pinot Grigio or dry rosé also complement nicely.