Prosciutto Wrapped Rosemary Chicken Thighs

Prosciutto Wrapped Rosemary Chicken Thighs takes about 37 minutes from beginning to end. This recipe serves 4. One portion of this dish contains about 3g of protein, 20g of fat, and a total of 221 calories. For $1.16 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 32 people have made this recipe and would make it again. This recipe from Foodnetwork requires salt and pepper, prosciutto, rosemary, and skinless boneless chicken thighs. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 20%, this dish is rather bad. Similar recipes are Chicken thighs wrapped in prosciutto, Orange & Rosemary Prosciutto-Wrapped Grilled Shrimp, and Bacon Wrapped BBQ Chicken Thighs.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

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

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

4. Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon.

5. 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.

6. 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.

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.

9. Drizzle with balsamic vinegar and serve.

Nutrition Information:

covered percent of daily need