Yogurt Marinated Chicken Thighs
A Mediterranean-inspired dish featuring tender chicken thighs marinated in yogurt and spices, served with crispy baby potatoes and creamy dill feta sauce.
Ingredients
Marinade
- 1 cup Yogurt
- 4 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 pounds Chicken thighs Boneless, skinless
Side Dish
- 1 pound Baby potatoes Washed and halved
- 2 tablespoons Olive oil
Dill Feta Sauce
- 1/2 cup Feta cheese Crumbled
- 1 tablespoon Dill Fresh, chopped
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Water To thin the sauce
Instructions
Preparation
- In a bowl, mix yogurt, minced garlic, lemon juice, cumin, paprika, salt, and pepper.
- Add chicken thighs to the marinade, making sure they are well coated.
- Let marinate for at least 30 minutes or overnight in the refrigerator.
Cooking
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes. Toss them with olive oil, salt, and pepper, and place them on a baking sheet.
- Roast the potatoes in the oven for about 25-30 minutes or until crispy and tender.
- In the meantime, heat a skillet over medium heat, add the marinated chicken thighs, and cook until browned and cooked through, about 6-7 minutes per side.
- For the creamy dill feta sauce, blend feta cheese, dill, olive oil, lemon juice, and a little water until smooth.
Serving
- Serve the chicken thighs alongside the crispy baby potatoes and drizzle with the dill feta sauce.
Notes
For added crunch, incorporate panko breadcrumbs during cooking. Letting the chicken marinate overnight deepens the flavor.