Chilli-chutney chicken thighs with sweet potato rounds

Prep time
Cook time

This recipe makes for a hot new twist on chutney braai chicken!


  • 1 x pack chicken thighs
  • 15ml olive oil
  • 2 garlic cloves, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 30ml red wine vinegar
  • 20ml lemon juice
  • 15ml Worcestershire sauce
  • 200ml fruit chutney
  • salt and pepper
  Sweet potatoes:
  • 500g small sweet potatoes, sliced into 1cm rounds
  • 15ml olive oil
  • 10ml chilli flakes
  • 15ml lemon juice
  • 5ml dried thyme
  • salt and pepper


  • Heat the oil over a low heat. Add the garlic and chilli, and sauté until soft, but not coloured.
  • Deglaze with the vinegar, lemon juice, and Worcestershire sauce. Add the chutney.
  • Bring to a boil and then remove from the heat. Allow to cool to room temperature.
  • Season the chicken pieces with salt and pepper. Generously brush with the chutney mix.
  • Grill on the braai over a medium heat, turning and basting occasionally. Make sure the chicken colours nicely, but doesn’t burn. This takes about 20 minutes.
  Sweet potatoes:
  • Blanch the sweet potato rounds in salted water until al dente. Be sure to not to cook them fully.
  • Mix the olive oil, chilli flakes, lemon juice, thyme, salt and pepper together. Toss this mixture over the sweet potato pieces.
  • Grill the sweet potatoes over a medium-high heat on the braai. They should char well and soften.
  Serve the sweet, sticky chicken with the charred sweet potatoes on the side.