Spicy Yogurt Chicken with Dill Feta Cream Recipe (Print Version)
Spicy Yogurt Chicken, marinated for tenderness and flavor, served with a refreshing dill feta cream. A vibrant and easy weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free
# Ingredients:
→ Succulent Chicken Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs
→ Fiery Yogurt Marinade
02 -
1 cup plain whole milk Greek yogurt
03 -
2 tbsp olive oil
04 -
1 tbsp lemon juice
05 -
1 tbsp smoked paprika
06 -
1 tsp ground cumin
07 -
1/2 tsp cayenne pepper
08 -
1 tsp garlic powder
09 -
1/2 tsp salt
10 -
1/4 tsp black pepper
→ Cooling Dill Feta Cloud
11 -
1/2 cup crumbled feta cheese
12 -
1/4 cup plain whole milk Greek yogurt
13 -
2 tbsp fresh dill, chopped
14 -
1 tbsp olive oil
15 -
1 tbsp lemon juice
16 -
Salt and pepper to taste
→ Fresh Accents & Garnish
17 -
2 tbsp fresh parsley, chopped, for garnish
18 -
Lemon wedges, for serving
# Instructions:
01 -
Pat dry 1 1/2 lbs boneless, skinless chicken thighs. In a bowl, combine 1 cup plain whole milk Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. This forms the fiery base for your Spicy Yogurt Marinated Chicken.
02 -
Add the chicken thighs to the yogurt marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. This crucial step tenderizes the chicken for the best Spicy Yogurt Marinated Chicken with Dill Feta Cream.
03 -
While the chicken marinates, prepare the Cooling Dill Feta Cloud. In a small bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup plain whole milk Greek yogurt, 2 tbsp fresh dill, 1 tbsp olive oil, and 1 tbsp lemon juice. Season with salt and pepper to taste. Mix well and set aside.
04 -
Preheat a large skillet over medium-high heat. Add a splash of olive oil if needed. Remove chicken from marinade (discard excess) and cook for 6-8 minutes per side, or until internal temperature reaches 165°F and chicken is nicely browned and cooked through.
05 -
Transfer the cooked Spicy Yogurt Marinated Chicken to a cutting board and let it rest for 5 minutes before slicing. This helps retain juices and ensures tender results. Garnish generously with 2 tbsp fresh parsley, chopped, for a vibrant finish and fresh aroma.
06 -
Arrange the sliced Spicy Yogurt Marinated Chicken with Dill Feta Cream on plates. Dollop a generous amount of the Cooling Dill Feta Cloud alongside or on top of the chicken. Serve immediately with lemon wedges for an extra burst of freshness and zing.
# Notes:
01 -
For extra char and flavor, you can grill the marinated chicken instead of pan-frying. Preheat your grill to medium-high and cook for similar times.
02 -
Leftover Spicy Yogurt Marinated Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Store the Dill Feta Cream separately.
03 -
If you prefer less heat, reduce the 1/2 tsp cayenne pepper or omit it entirely. For a different herb, fresh mint can be a lovely substitute for dill in the feta cream.
04 -
This dish pairs wonderfully with a simple side salad, fluffy couscous, or roasted vegetables like asparagus or bell peppers.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Baking sheet
04 -
Parchment paper
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 507 kcal
Total Fat: 34 g
Total Carbohydrate: 5 g
Protein: 41 g