Beer-and-rosemary chicken thighs

Chicken

• 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.

Potatoes

• 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.