# What You Need:
→ Chicken & Marinade
01 - 1½ pounds chicken thighs or breasts
02 - ¾ cup Greek yogurt, full-fat recommended
03 - 2 tablespoons olive oil
04 - 2 tablespoons lemon juice
05 - 2 teaspoons paprika
06 - 1 teaspoon chili powder
07 - 2 cloves garlic, minced
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Dill Feta Cream
10 - ¾ cup crumbled feta cheese
11 - ½ cup sour cream or Greek yogurt
12 - 1 tablespoon lemon juice
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon finely chopped pickles or capers
→ Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# How-To:
01 - Whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for optimal flavor infusion.
02 - Place baby potatoes in a pot of salted water. Bring to a boil and cook approximately 10 minutes until fork-tender. Drain well and pat dry completely.
03 - Toss drained potatoes with olive oil, salt, and black pepper until evenly coated. Set aside until ready to crisp.
04 - Preheat grill or large skillet to medium-high heat. Cook marinated chicken 5–6 minutes per side until internal temperature reaches 165°F and nicely charred. Transfer to plate and rest 5 minutes before slicing.
05 - Sauté potatoes in hot skillet over medium-high heat, turning occasionally, until golden and crispy, approximately 10–15 minutes. Alternatively, roast at 425°F for 20–25 minutes, flipping halfway through.
06 - Mash feta in a bowl. Stir in sour cream or Greek yogurt, lemon juice, fresh dill, and pickles or capers until smooth and creamy.
07 - Arrange sliced grilled chicken on plates. Top generously with dill feta cream. Serve with crispy potatoes on the side. Garnish with additional dill or lemon zest if desired.
