Prosciutto Wrapped Rosemary Chicken Thighs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 633
- Total Fat
- 31
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 81
- Cholesterol
- 373
- Sodium
- 1043
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
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.