Beer-and-rosemary chicken thighs

chicken and potatoes
Prep time
Cook time

Spend more time around the fire and less time in the kitchen with this easy and oh-so delicious braai recipe.


  • 1 x pack chicken thighs
  • 250ml beer
  • 2 garlic cloves, finely chopped
  • 15ml rosemary, chopped
  • 20ml dijon mustard
  • lemon juice
  • salt and pepper
  • 4 large potatoes
  • 30ml olive oil
  • 15ml rosemary, finely chopped
  • 100ml sour cream
  • 20ml chives, chopped salt and pepper


  • Mix all the ingredients, except the lemon juice, and place the chicken in the refrigerator to marinate overnight.
  • Discard the liquid and grill the chicken pieces over medium heat, turning occasionally, until crispy and cooked through. Allow about 20 minutes.
  • Once cooked, squeeze over some lemon juice.
  • Tear off four squares of tin foil (each about 30cm x 30cm). Place a potato on each square.
  • Mix the olive oil, rosemary, salt and pepper together, and divide over each potato. Roll each potato over the olive oil mix and wrap the potatoes individually.
  • Place the potatoes on the coals, but not where it’s too hot. Turn often.
  • Cook until a knife can easily pierce the potatoes. This can take up to an hour.
  • Remove from the heat and allow to sit in the foil for a further 5 minutes.
  • Remove the potatoes from the foil and place them on a serving dish.
  • Drizzle over the sour cream and finish with chopped chives.