Chicken Sandwich:
12 ounces Sam Adams Summer Ale 
3 cloves garlic, peeled and chopped 
2 teaspoons smoked paprika 
1 teaspoon crushed red pepper 
1 teaspoon dried thyme 
1 bay leaf 
1 teaspoon kosher salt 
1 teaspoon canola oil
1 pound boneless, skinless chicken thighs (or breasts) 
2 lemons, sliced 1/4 inch thick 
1 red onion, sliced into rings 
4 slices monetary jack or mozzarella cheese 
Dressing*
Tomato slices
Lettuce
4 buns
*Dressing:
1 cup mayonnaise 
2 teaspoons honey 
Juice of 1/2 lemon 
1 teaspoon hot sauce
For the chicken sandwich: 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 165 degrees Fahrenheit. Let rest for 10 minutes.
Meanwhile, lightly oil red onion slices and season with salt and pepper. Grill over direct heat, turning, until nicely browned, about 10 minutes.
Assemble chicken sandwiches by layering tomatoes, lettuce, dressing, grilled chicken, grilled onions, and a little more dressing on buns.
For the dressing: Mix mayo, honey, lemon juice, and hot sauce in a small bowl. Season with salt and pepper to taste.
