Spicy Yogurt Chicken with Dill Feta

This is creamy, tangy, slightly rebellious Spicy Yogurt Chicken with Dill Feta — the kind of dinner that looks like you know what you’re doing but tastes like you actually do. It’s yogurt-marinated chicken that gets a little kick, then meets a dill-flecked feta crumble that makes everything feel fancy without requiring a soufflé-level ego. Try it because it’s fast, forgiving, and somehow manages to impress guests (or at least quiet them for the duration of the meal).

Once, I made this after a day where the toddler painted with yogurt (it’s a slippery slope), my husband tried to flambé chicken because he watched one episode of a cooking show, and I still managed to end up with a delicious dinner. He learned two things: 1) never flambé without supervision, and 2) his “help” usually creates more dishes for me. The kid ended up wearing half the marinade, which I’m blaming for his sudden silence. Also, yes, I used the tiniest pan in the house because I’m optimistic. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use Greek yogurt from the tub and skip the whisking drama — it’s fine, no one will notice your shortcuts.
– Marinate in a zip-top bag to avoid an extra bowl. Toss the bag, pretend you composted it.
– Roast or grill multiple pieces at once so you only fumble one pan — because yes, that pan is too small.
– Buy crumbled feta to avoid the block-and-crumble theatrics and save your thumbs.
– If pressed for time, blitz the marinade in a blender and call it “restaurant technique.”

Serving Ideas

– Serve on warm pita or flatbreads so every fork turn becomes a wrap. Because soft carbs fix everything.
– Pile on a simple cucumber-tomato salad for crunch and to convince yourself it’s healthy.
– Drizzle extra olive oil or a splash of lemon over the feta because I like drama.
– Serve with wine if the kids drove you nuts today — red for chaos, white for pretending it was graceful.
– Or keep it ridiculously simple: chicken + fork + no remarks required.

What to Serve It With

– Rice (basmati or jasmine) to soak up the spicy-yogurt goodness.
– Roasted vegetables (carrots, broccoli) because roasting is practically magic.
– A crisp green salad with lemon vinaigrette if you want to look like you care.
– Warm naan or pita for scooping, sliding, and negotiating bites.

✔Tips & Mistakes

Don’t: overheat the pan and sell the chicken as “crispy charcoal” unless you’re into culinary ashes.
Do: let the yogurt do the heavy lifting — don’t add too much acid to the marinade or the yogurt might break.
If your yogurt tries to separate, it’s not a crime scene — just lower the heat and finish cooking gently.
Rest the chicken for a few minutes before slicing; you’ll keep the juices and fewer people will accuse you of drying it out.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Keep in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or broth so the chicken doesn’t turn into 2020-level shoe leather.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– For a herbier punch, add chopped mint or parsley to the feta.
– Make it dairy-free by using a thick coconut yogurt and omit the feta — still tasty, just a different vibe.
– Use thighs instead of breasts for more forgiving, juicier meat if you’re prone to pan-staring.

Frequently Asked Questions

Spicy Yogurt Chicken with Dill Feta

A flavorful dish featuring tender chicken in a spicy yogurt marinade topped with creamy dill feta.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless chicken thighs skinless for a healthier option
• ▢ 1 cup plain yogurt Greek yogurt works nicely
• ▢ 3 tbsp dill, fresh chopped finely
• ▢ 2 tbsp olive oil
• ▢ 2 tsp paprika smoked for extra flavor
• ▢ 1 tsp cayenne pepper or to taste
• ▢ 0.5 tsp salt adjust as needed
• ▢ 0.25 tsp black pepper freshly cracked
• ▢ 0.75 cup feta cheese crumbled

Instructions

Preparation Steps

• In a large bowl, combine yogurt, olive oil, paprika, cayenne, salt, and black pepper. Mix well.
• Add chicken thighs to the yogurt marinade. Coat them well and let marinate for at least 30 minutes.
• Preheat your grill or oven to medium-high heat.
• Grill chicken for about 20-25 minutes, turning occasionally, until fully cooked.
• Sprinkle fresh dill and crumbled feta over grilled chicken before serving.

Notes

Serve with a side of couscous or a fresh salad for a delightful meal. Try adding a splash of lemon juice for extra zest!