This delicious Samuel Adams Summer Ale foil-wrapped recipe was created by Chef David Burke. It's perfect for easy assembly and grilling on-the-go this summer. Using foil enables you to easily transport this dish in a cooler, and ensures that it is pre-prepared and ready to go when you are. It can stay in a cooler for up to 10 hours, until you’re ready to cook.
**Packages can be stored cold for up to 10 hours
Tasting Notes from Samuel Adams Brewer Jennifer Glanville
- Samuel Adams Summer Ale is a perfect complement to the ingredients in this dish.
- In the marinade, the lemon zest in the beer emphasizes the citrus flavors from the lemons and balances the pepperiness from the horseradish and the beer’s Grains of Paradise, both of which lend a subtle heat to the dish.
- Samuel Adams Summer Ale also adds brightness to the earthy vegetables and works well with the prosciutto, the saltiness of which is balanced by the spicy Grains of Paradise and citrus flavors in the beer.
-The maltiness of Samuel Adams Summer Ale brings out the sweetness of the chicken.
-The beer’s crisp wheat character balances all of the flavors of the dish and creates a wonderful, clean finish on your palate.
- 4 Tablespoons olive oil
- Zest and juice of 2 lemons
- 1/2 Cup blanched green beans, cut into ½-inch lengths
- 1 yellow squash, cut into ½ -inch slices
- 1 zucchini, cut into ½-inch slices
- 1 fennel bulb, slivered
- 1 large tomato, diced
- 1/4 Pound prosciutto ham, cut into thin strips
- 4 Tablespoons bottled white horseradish
- 6 chicken breasts, about 5-6 ounces each
- 2 cans Samuel Adams Summer Ale (1/4 cup per foil pack)
- Kosher salt, to taste
- 3 Tablespoons cracked black peppercorn
- 1 bunch fresh basil, finely chopped
- Whole grain mustard
Preheat oven to 400 degrees, or light an outdoor grill.
Prepare 6 sheets of aluminum foil, each about 16 x 10-inches. Coat each sheet with a small amount of olive oil.
In a bowl, combine zest and juice of lemons, all vegetables, prosciutto, and horseradish, and mix until all ingredients are combined.
Place half of vegetable mixture on aluminum-foil sheets.
Top with chicken breasts and Summer Ale.
Season chicken with cracked black peppercorn and salt.
Cover with remaining vegetable mixture and fold foil over, closing all sides. You now have 6 packages of chicken with prosciutto and vegetables.
Cook by placing the foil packages on a baking sheet in the oven or place foil packages directly on grill. Cook 6-8 minutes on the first side, then turn and cook an additional 6-8 minutes, depending on thickness of chicken. To test, pierce one package with a knife or skewer. If the knife or skewer comes out warm, the chicken is done.
Garnish with chopped basil leaves and mustard.