Enjoy a twist on the typical foil dinner with this well-spiced chicken cooked with your favorite lager and fresh-from-the-garden corn and squash. It's perfect for a low-key summer cookout or camp dinner -- easy and delicious! Bonus: No dishes to clean up after dinner.
Yield: 4 servings
4 chicken breasts, thighs, or legs
1 sweet onion, sliced
2 corn cobs, shucked and halved
2 plums, halved
4 cups sliced summer squash
Salt and ground pepper
4 rosemary sprigs
8 oz lager beer
1 Tbsp paprika
1 garlic cloved, minced or tsp garlic powder
1 tsp minced rosemary
1/2 tsp ground black or white pepper
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
Combine all spice blend ingredients and set aside.
To build the foil dinners, lay out four sheets of heavy duty or doubled aluminum foil, each 22 inches in length. Place a piece of chicken in the middle of the foil. Sprinkle with one-quarter of the spice blend. Add one-quarter of the onion slices, 1 cup squash, a corn cob half, and a plum half, arranging them around the chicken. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place a rosemary sprig on top.
Bring the two short sides of foil together to meet in the middle. Fold over to one side and press down the two open ends. Crimp the two edges together towards the middle, insuring a tight seal. Carefully pull the middle piece apart to make a small opening. Pour in two ounces of beer. Crimp and seal the middle seam until tightly sealed. Repeat three more times with remaining ingredients.
Heat the grill to medium. Place the foil packets on the grill and cook for about 20 minutes, or until the chicken reaches an internal temperature of 165°F. To test the temperature, remove one packet and open it very carefully, as steam will come pouring out. When chicken is fully cooked, remove the packets from the grill, open carefully, and serve immediately.