Samuel Adams Summer Ale

Grilled Chicken Sandwich

Samuel Adams Summer Ale

Grilled Chicken Sandwich

  • 12 oz Sam Adams Summer Ale
  • 3 cloves garlic, peeled & chopped
  • 2 tsp smoked paprika
  • 1 tsp crushed red pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1 tbsp neutral oil, like canola
  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 2 lemons, sliced 1/4 inch thick
  • 1 red onion, sliced into rings
  • Salt & pepper to season
  • 4 slices monetary jack or mozzarella cheese
  • 1 cup mayonnaise
  • 2 tspn honey
  • Juice of 1/2 lemon
  • 1 tspn hotsauce
  • 4 buns, tomato slices, lettuce to serve
  • Add Summer Ale, garlic, paprika, crushed red pepper, thyme, bay leaf, salt, and oil to a shallow baking dish. Mix until salt has dissolved. Add chicken and lemons, cover, and refrigerate for at least 4 hours, up to overnight.
  • Heat a grill for direct heat. Add chicken, discarding marinade, and grill for 6-8 minutes per side. Add cheese during last minute of cooking. Internal temperature of chicken should read 165F. Let rest for 10 minutes.
  • Meanwhile, lightly oil and season red onion slices. Grill over direct heat, turning, until nicely browned, about 10 minutes.
  • To make dressing, mix mayo, honey, lemon juice, and hot sauce in a small bowl. Season to taste.
  • Assemble chicken sandwiches by layering tomatoes, lettuce, dressing, grilled chicken, grilled onions, and a little more dressing on buns.

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