# What You'll Need:
→ For the 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 (or 1 teaspoon garlic powder)
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ For the 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 (optional)
→ For the Crispy Baby Potatoes
15 - 1½ pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - ½ teaspoon black pepper
# Method:
01 - In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and black pepper until smooth and well combined.
02 - Add the chicken to the bowl and turn to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
03 - Place baby potatoes in a pot of salted water. Bring to a boil and cook for approximately 10 minutes until fork-tender. Drain thoroughly and pat dry with paper towels.
04 - Toss the drained potatoes with olive oil, salt, and black pepper until evenly coated. Set aside until ready to crisp.
05 - Preheat grill or large skillet to medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until fully cooked with an internal temperature of 165°F and nicely charred. Transfer to a plate and rest for 5 minutes before slicing.
06 - Choose your method: sauté in a hot skillet over medium-high heat for 10 to 15 minutes, turning occasionally until golden and crispy; or roast in a preheated oven at 425°F for 20 to 25 minutes, flipping halfway through.
07 - Mash the feta cheese in a bowl until crumbled. Stir in sour cream (or Greek yogurt), lemon juice, fresh dill, and optional pickles or capers until smooth and creamy.
08 - Arrange sliced grilled chicken on plates and top generously with dill feta cream. Serve with crispy baby potatoes on the side. Garnish with additional fresh dill or lemon zest if desired.
