Description
Spicy Yogurt Marinated Chicken brings zesty Middle Eastern flavors right to your dinner table. Tender chicken soaks up a tangy marinade that makes weeknight meals seriously delicious.
Ingredients
Scale
Main Proteins:
- 2 large boneless, skinless chicken breasts
- ½ cup crumbled feta cheese
Marinades and Seasonings:
- ¾ cup plain yogurt
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- ½ teaspoon chili flakes
- Salt
- Black pepper
- ½ lemon juice
Supporting Ingredients:
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 1 garlic clove
- Salt
- Black pepper
Instructions
- Combine ¾ cup yogurt, 2 tablespoons olive oil, lemon juice, smoked paprika, cumin, minced garlic, chili flakes, salt, and pepper in a large mixing bowl. Whisk the marinade until smooth.
- Add chicken breasts to the marinade, ensuring each piece gets completely coated. Cover and refrigerate for 30-240 minutes.
- Preheat your oven to 425F. Toss halved baby potatoes with 2 tablespoons olive oil, garlic powder, dried thyme, salt, and pepper.
- Spread potatoes on a baking sheet in a single layer. Roast at 425F for 25-30 minutes, turning once halfway through cooking.
- Remove chicken from marinade, scraping off excess. Pat chicken dry with paper towels.
- Heat a skillet over medium-high heat with a splash of oil. Cook chicken for 5-6 minutes per side until internal temperature reaches 165F.
- Mix ½ cup feta, ½ cup yogurt, 1 tablespoon lemon juice, chopped dill, minced garlic, salt, and pepper in a small bowl until creamy.
- Slice chicken and arrange on a plate with roasted potatoes. Drizzle with dill feta sauce and sprinkle extra chili flakes if desired.
Notes
- Marinate your chicken overnight in the fridge for deeper, more intense flavor that penetrates the meat completely.
- For a gluten-free version, swap traditional spices with certified gluten-free seasonings and check all ingredient labels.
- Use a meat thermometer to ensure chicken reaches exactly 165F, preventing dry meat while guaranteeing food safety.
- If avoiding dairy, substitute feta cream with cashew cream or a plant-based yogurt alternative for similar tangy richness.
- Prep Time: 35 minutes
- Cook Time: 31-36 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 388 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg