Prosciutto Wrapped Rosemary Chicken Thighs

Better and classier than bacon wrapped. These chicken thighs are salty, tasty, tender and juicy. A must try and will definitely impress guests. This recipe is from Rachael Ray and the Food Network.

The Recipe:
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 boneless, skinless chicken thighs (fat trimmed)
Salt and freshly ground black pepper
8 thin slices prosciutto di Parma
2 lemons, cut into thin wedges
Drizzle balsamic vinegar

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

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

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.

4. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.

5. Season the chicken pieces with salt and pepper, to taste, and add them to the oil mixture. Turn to coat.

6. 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.

7. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.

8. 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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My Experience:

I struggled a little with the assembly at first but I figured out my own way of doing it. I don’t know how you are supposed to “secure the ham” with the rosemary so I just put the sprig in the chicken and rolled it in, then wrapped the prosciutto. I found that it stayed together on its own just fine. Only thing is make sure to remove the sprig of rosemary before eating (it is ok if some of the leaves are left behind inside).

I actually cooked mine in the oven at 375F for 40 minutes (turning half way) on a baking rack. Turned out great.

I served them with some roasted potatoes and my Roasted Artichokes with Lemon & Garlic because I found they had many similar spices and flavours.

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