# The Ingredients You'll Need:
→ Chicken & Marinade
01 - 1.5 pounds chicken thighs or breasts
02 - 0.75 cup Greek yogurt, full-fat
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 - 0.5 teaspoon black pepper
→ Dill Feta Cream
10 - 0.75 cup crumbled feta cheese
11 - 0.5 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
→ Crispy Baby Potatoes
15 - 1.5 pounds baby potatoes
16 - 2 tablespoons olive oil
17 - 1 teaspoon salt
18 - 0.5 teaspoon black pepper
# Step-by-Step Instructions:
01 - In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and black pepper until well combined. Add chicken pieces and coat thoroughly. Cover and refrigerate for minimum 30 minutes or up to 4 hours.
02 - Place baby potatoes in a pot of salted water. Bring to boil and cook for approximately 10 minutes until fork-tender. Drain thoroughly and pat dry with paper towels.
03 - Toss drained potatoes with olive oil, salt, and black pepper. Set aside until ready to crisp.
04 - Preheat grill or large skillet to medium-high heat. Grill or sear marinated chicken for 5-6 minutes per side until fully cooked with internal temperature reaching 165°F and nicely charred. Transfer to plate and rest for 5 minutes before slicing.
05 - While chicken cooks, crisp baby potatoes using preferred method: pan-sear in hot skillet over medium-high heat for 10-15 minutes, turning occasionally, until golden and crispy, or roast in preheated 425°F oven for 20-25 minutes, flipping halfway through.
06 - Mash crumbled feta cheese in a bowl. Stir in sour cream or Greek yogurt, lemon juice, fresh dill, and optional pickles or capers until smooth and creamy consistency is achieved.
07 - Arrange grilled chicken on serving plates and generously top with dill feta cream. Arrange crispy potatoes alongside. Garnish with additional fresh dill or lemon zest if desired.
