I love making Grilled Chicken with Dill Feta Cream and Baby Potatoes for a quick and tasty dinner. The combination of flavors packs a punch and makes everyone at the table happy. The creamy dill feta sauce adds a lovely touch to the juicy chicken and crispy potatoes.
Growing up, Dad James used to fire up the grill every weekend. He always said, “Some things just taste better when they’re cooked outside.” I remember sneaking bites of the grilled chicken right off the grill with my sister Jennifer, trying to guess the spices he used.
What You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1 tablespoon lemon juice
- 1 pound baby potatoes, halved
- Fresh parsley for garnish
My Trusted Kitchen Tools
- Mixing bowls
- Grill
- Pot for boiling potatoes
- Whisk
- Tongs
Bringing It All Together
- In a bowl, mix yogurt, garam masala, garlic powder, onion powder, salt, and pepper.
- Marinate chicken in this mixture for at least 1 hour.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through.
- In another bowl, mix feta cheese, dill, lemon juice, and a pinch of salt and pepper to create the dill feta cream.
- While chicken is grilling, boil baby potatoes in salted water until tender, about 15-20 minutes.
- Drain and toss potatoes with olive oil, salt, and pepper, then grill for a few minutes until golden.
- Serve the grilled chicken topped with dill feta cream alongside crispy baby potatoes and garnish with fresh parsley.
Making It Your Own (Swaps & Ideas)
You can swap chicken for turkey or even shrimp if you prefer something different. Use Greek yogurt for a creamier texture or style the dish with different herbs like thyme or basil. If garam masala isn’t your favorite, try curry powder or smoked paprika for a twist.
How We Love to Serve It
I love to serve this dish with a side salad or some roasted veggies. The bright flavors of the dill feta cream pair well with a crisp green salad. It is also fantastic for meal prep; just package the chicken and potatoes for easy grab-and-go lunches.
A Few Tips For Success
Marinating the chicken makes it flavorful and juicy. A quick tip is to poke a few holes in the chicken before marinating; this helps the spices penetrate better. Make sure your grill is well-preheated for those perfect grill marks and even cooking.
Saving Some For Later
If you have leftovers, store the chicken and potatoes in an airtight container in the fridge for up to three days. The dill feta cream can be made ahead and stored separately, as it tastes even better after sitting for a while.
From My Kitchen to Yours
I hope you enjoy making and sharing Grilled Chicken with Dill Feta Cream and Baby Potatoes as much as I do. It’s a perfect meal for family gatherings or a simple weeknight dinner. Just remember to keep it fun and enjoy every bite!
Your Questions, Answered
What is the best way to marinate the chicken for the Grilled Chicken with Dill Feta Cream and Baby Potatoes?
The best way to marinate the chicken is to mix the yogurt and spices in a bowl, then add the chicken and coat it well. Let it sit for at least an hour, but overnight will yield even better results.
Can I use different vegetables instead of baby potatoes with Grilled Chicken with Dill Feta Cream?
Absolutely! You can use any vegetables you like. Asparagus, bell peppers, or zucchini can be grilled alongside the chicken for a colorful and tasty dish.
How do I know when the chicken is done cooking for the Grilled Chicken with Dill Feta Cream and Baby Potatoes?
To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken; it should be no longer pink and the juices should run clear.
Print
Grilled Chicken with Dill Feta Cream and Baby Potatoes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and tasty dinner option featuring juicy grilled chicken, crispy baby potatoes, and a creamy dill feta sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1 tablespoon lemon juice
- 1 pound baby potatoes, halved
- Fresh parsley for garnish
Instructions
- In a bowl, mix yogurt, garam masala, garlic powder, onion powder, salt, and pepper.
- Marinate chicken in this mixture for at least 1 hour.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through.
- In another bowl, mix feta cheese, dill, lemon juice, and a pinch of salt and pepper to create the dill feta cream.
- While chicken is grilling, boil baby potatoes in salted water until tender, about 15-20 minutes.
- Drain and toss potatoes with olive oil, salt, and pepper, then grill for a few minutes until golden.
- Serve the grilled chicken topped with dill feta cream alongside crispy baby potatoes and garnish with fresh parsley.
Notes
Poke holes in the chicken before marinating for better flavor absorption. Use Greek yogurt for creaminess and feel free to substitute chicken with turkey or shrimp.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 90mg
Keywords: grilled chicken, dill feta, baby potatoes, quick dinner, healthy meal