1 Video | Photo: Prosciutto Wrapped Rosemary Chicken Thighs Recipe
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 large cloves garlic, peeled and very thinly sliced
- 1 package or bundle fresh rosemary
- 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
- Salt and freshly ground black pepper
- 8 thin slices prosciutto di Parma
- 2 lemons, cut into thin wedges
- Drizzle balsamic vinegar
Directions
Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
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By PsychoRobin
Belfast, Maine
on March 21, 2013
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My whole family loves this!
By teredesi
New York, NY
on November 19, 2012
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Recipe was easy to make. I seasoned the chicken with salt and pepper in addition to the marinade. It came out really well. Prociutto was crispy. I was a little concerned that the middle portion of the chicken would not cook properly, and I would burn the prociutto trying to avoid that. But I grilled it on med-high, and everything was cooked perfectly.
By LisaMCBR
San Jose, CA
on October 11, 2012
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Very tasty! It's always nice to have something new and interesting to do with chicken! :
I did add red chili flakes to the olive oil/garlic/rosemary "marinade".
The only thing I would critique is that although the rosemary sprig is very pretty, it is not meant to be eaten (woody stem and the whole leaves that inevitable do get eaten make the rosemary flavor way too strong. I will definitely make this recipe again but omit that decorative step.
Otherwise, fun recipe!
Read all 28 reviews