Categories: Chicken
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 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 one 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 (I used my hands for this).
-
Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.
-
Drizzle balsamic vinegar on top before serving and serve with lemon slices.