Prosciutto Wrapped Rosemary Chicken Thighs

  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 12m
  • Ready In : 37m
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  • 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


Step 1

Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.

Step 2

Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.

Step 3

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.

Step 4

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.

Step 5

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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