Heat a BBQ with a lid until hot and the coals are white.
Slash the chickens’ skins across the breasts and legs, remove the wish bones and fill the cavities with herbs.
Place each chicken over the opened beer cans and pop on the BBQ.
Wrap the potatoes in foil, drizzle in oil and place alongside.
Shut the lid and cook for 45 minutes to an hour, until the potatoes and chickens are cooked through.
To make the sauce put all the ingredients into a pan, bring to the boil then simmer for 5 minutes.
To serve, carefully remove the cans from the chickens, place onto a platter, spoon over the sauce and serve with the potatoes.
Heat a BBQ with a lid until hot and the coals are white.
Slash the chickens’ skins across the breasts and legs, remove the wish bones and fill the cavities with herbs.
Place each chicken over the opened beer cans and pop on the BBQ.
Wrap the potatoes in foil, drizzle in oil and place alongside.
Shut the lid and cook for 45 minutes to an hour, until the potatoes and chickens are cooked through.
To make the sauce put all the ingredients into a pan, bring to the boil then simmer for 5 minutes.
To serve, carefully remove the cans from the chickens, place onto a platter, spoon over the sauce and serve with the potatoes.
