Crispy Chicken Thighs With Basil and Prosciutto Butter

The memory still makes me laugh. I was barely tall enough to see over the countertop, perched on a stool next to my grandfather, “Papa Joe,” as he carefully stuffed herb butter under the skin of a chicken. He’d wink, a mischievous glint in his eye, and let me sneak a taste of the salty, savory mixture. The anticipation of that crispy skin, infused with fragrant herbs, was almost unbearable. Years later, this recipe, adapted from a grilling master, evokes that same feeling of simple joy and the warmth of family gathered around a table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 22-24 minutes
• Total Time: 37-39 minutes
• Servings: 8
• Dietary Type: Varies (see notes)

Ingredients

For the Basil and Prosciutto Butter:

• ½ cup unsalted butter, softened (1 stick)
• 1 ounce prosciutto, finely chopped
• 1 medium shallot, minced
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely grated Parmigiano-Reggiano cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

For the Chicken:

• 8 chicken thighs, with bone and skin, each 5 to 6 ounces, trimmed of excess fat and skin
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

Equipment Needed

• Mixing bowl
• Fork
• Paper towels
• Grill

Instructions

1. First, prepare the basil and prosciutto butter. In a mixing bowl, use a fork to thoroughly combine the softened butter, finely chopped prosciutto, minced shallot, chopped fresh basil leaves, grated Parmigiano-Reggiano cheese, kosher salt, and ground black pepper. Ensure all ingredients are evenly distributed throughout the butter.

2. Divide the seasoned butter into 8 equal portions. A rough estimate is fine; precision isn’t critical here.

3. Prepare your grill for both indirect and direct cooking over medium-high heat. For a gas grill, this typically means turning off one or more burners. For a charcoal grill, arrange the coals on one side, leaving the other side empty. This allows for temperature control and prevents the chicken from burning before it’s cooked through.

4. Pat the chicken thighs dry with paper towels. This crucial step helps ensure crispy skin. Moisture is the enemy of crispiness!

5. Using your fingertips, gently loosen the skin of the chicken thighs, being careful not to completely separate the skin from the meat. The goal is to create a pocket for the flavored butter.

6. Lift the skin up and place a portion of the prepared basil and prosciutto butter underneath the skin of each thigh.

7. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. This ensures the butter infuses the chicken with flavor as it cooks.

8. Season the chicken thighs on both sides with kosher salt and ground black pepper.

9. Grill the chicken thighs, skin side up first, over indirect medium-high heat, with the grill lid closed, until the chicken is sizzling, slightly firm to the touch, and lightly marked on the bottom. This will take approximately 18 to 20 minutes. The indirect heat allows the chicken to cook through without burning the skin.

10. Then, turn the chicken thighs over and cook over direct medium-high heat, with the grill lid closed, until the juices run clear when pierced with a fork, the skin is blistered and crisp, and the meat is no longer pink at the bone. This typically takes an additional 2 to 4 minutes.

11. Watch carefully! If flare-ups occur (due to the melting butter dripping onto the flames), temporarily move the chicken thighs over indirect heat to prevent burning. Have a pair of tongs at the ready for quick maneuvers.

12. Remove the cooked chicken thighs from the grill and let them rest for 3 to 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

13. Serve warm.

Expert Tips & Tricks

• Butter Consistency is Key: Make sure your butter is properly softened before mixing. It should be pliable but not melted. This makes it easier to combine with the other ingredients and spread under the chicken skin.
• Don’t Overcrowd the Grill: Give the chicken thighs enough space on the grill to allow for proper air circulation. Overcrowding can lead to steaming instead of searing, which prevents crispy skin. Cook in batches if necessary.
• Thermometer is Your Friend: For ultimate assurance, use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) in the thickest part of the thigh.
• Make Ahead: The basil and prosciutto butter can be prepared a day or two in advance and stored in the refrigerator. This will save you time on the day of grilling. Bring it to room temperature before using.
• Troubleshooting Flare-Ups: If flare-ups are a persistent problem, try trimming even more fat from the chicken thighs. You can also reduce the amount of butter you place under the skin. Alternatively, consider using a grill mat to prevent drippings from reaching the flames.

Serving & Storage Suggestions

Serve the Crispy Chicken Thighs with Basil and Prosciutto Butter immediately after grilling for the best flavor and texture. They pair beautifully with grilled vegetables, a simple salad, or creamy mashed potatoes.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the oven (350°F or 175°C) for 10-15 minutes, or until heated through. You can also use a microwave, but the skin may not be as crispy.

Freezing is not recommended, as the skin can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	608.9 kcal	N/A
Calories from Fat	468 g	77%
Total Fat	52 g	80%
Saturated Fat	22.8 g	114%
Cholesterol	219.8 mg	73%
Sodium	603.8 mg	25%
Total Carbohydrate	0.9 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	33.3 g	66%

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the butter. Thyme, rosemary, or oregano would all be delicious additions or substitutions for basil.
• Cheese Swap: If you don’t have Parmigiano-Reggiano, Pecorino Romano or Asiago cheese would work well.
• Spicy Kick: Add a pinch of red pepper flakes to the butter for a touch of heat.
• Prosciutto Alternative: If you can’t find prosciutto, pancetta is a good substitute.
• Dairy-Free Option: Although the Parmigiano-Reggiano is used in a small quantity, you can use a dairy-free alternative.

FAQs (Frequently Asked Questions)

Q: Why do I need both indirect and direct heat for grilling these chicken thighs?
A: Indirect heat cooks the chicken through evenly without burning the skin. Direct heat is then used to crisp up the skin and give it that beautiful blistered appearance.

Q: What if I don’t have a grill? Can I make this recipe in the oven?
A: Yes, you can. Bake the chicken thighs at 400°F (200°C) for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C). You may not get quite the same smoky flavor, but they will still be delicious.

Q: How do I prevent the chicken skin from sticking to the grill grates?
A: Make sure your grill grates are clean and well-oiled before placing the chicken on them. You can also use a grill mat to prevent sticking.

Q: Can I use boneless, skinless chicken thighs for this recipe?
A: While you can, it’s not recommended. The bone and skin add flavor and help keep the chicken moist during grilling. The butter also relies on the skin to create a flavorful barrier.

Q: The butter keeps melting out from under the skin while grilling. What am I doing wrong?
A: This is normal to some extent. Try not to overstuff the chicken thighs with butter, and be prepared to move them to indirect heat if flare-ups occur.

Final Thoughts

So, grab your tongs, fire up the grill, and prepare to be transported back to those cherished moments in the kitchen. Whether you’re a seasoned grilling pro or a novice cook, these Crispy Chicken Thighs with Basil and Prosciutto Butter are guaranteed to impress. Don’t be afraid to experiment with different herbs and cheeses to create your own signature flavor. And most importantly, share your culinary creations with those you love. After all, food is best enjoyed when shared. I’d love to hear how this recipe turned out for you, and any unique twists you made to it! Pair it with a light, crisp Sauvignon Blanc for an unforgettable meal.