Jerk chicken and sweet potatoes with green salsa

SERVES: 8 TIME TO MAKE: Less than 1.5 hours

A final holiday lunch before you head home.




  • 2 PnP country-reared chicken
  • 1 dash PnP salt, or to taste
  • 250 ml PnP herby peri-peri sauce
  • 80 ml PnP sugar
  • 20 ml PnP ground cinnamon
  • 20 ml PnP ground nutmeg
  • 20 ml ground all spice
  • 20 ml ginger paste
  • 1 PnP chilli, finely sliced
  • 45 ml thyme, sage and rosemary
  • 8 sweet potatoes
  • 2 limes, cut in wedges
  • 1 tub PnP sour cream
  • 1 bunch PnP spring onion, chopped
  • 15 grams PnP chopped coriander, chopped
  • 10 ml PnP grated fresh ginger, or chopped


  • Halve chickens by cutting down both sides of the backbone.
  • Make a few deep slashes in chicken breasts and thighs. Season well.
  • Mix peri-peri sauce, sugar, spices, chilli and thyme together.
  • Pour over chickens and marinate for 30 minutes.
  • Wrap sweet potatoes in foil and place in coals, turning occasionally, until soft.
  • Braai chicken over medium-hot coals until slightly charred and cooked through.
  • Squeeze some lime over cooked chicken.
  • Split sweet potatoes down the middle.
  • Mix together sour cream, spring onion, coriander and ginger and spoon into sweet potatoes.
  • Serve with chicken.