Prosciutto Wrapped Rosemary Chicken Thighs

There’s something truly magical about the aroma of rosemary mingling with the salty tang of prosciutto as it crisps in the pan. I remember the first time I made this dish. It was a simple weeknight dinner, but the flavors were so elevated that it felt like a special occasion. The crispy, salty prosciutto gave way to juicy, rosemary-infused chicken, and a squeeze of lemon brightened everything up perfectly. It was an instant hit, and it’s been a go-to recipe ever since when I want a quick, flavorful, and impressive meal without a lot of fuss.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 large garlic cloves, peeled and very thinly sliced
• 1 bunch fresh rosemary
• 8 pieces good quality boneless skinless chicken thighs (trimmed fat)
• Salt & freshly ground black pepper, to taste
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges
• Balsamic vinegar for drizzling

Equipment Needed

• Double burner grill pan, griddle pan, or outdoor grill
• Shallow dish

Instructions

1. Preheat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat. This ensures even cooking and those beautiful grill marks.
2. Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic. The garlic infuses the oil, creating a flavorful marinade for the chicken.
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. This chopped rosemary will provide an aromatic base for the chicken.
4. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces. These sprigs will be used to secure the prosciutto and add a touch of visual appeal.
5. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Be generous with the seasoning, as this is the only seasoning the chicken will receive before cooking.
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. Make sure the prosciutto is snugly wrapped around the chicken to help it stay in place during grilling.
7. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally. Grilling the chicken over medium-high heat ensures that the prosciutto crisps up nicely while the chicken cooks through without drying out. Turn frequently to prevent burning.
8. Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. The lemon juice adds a bright acidity that cuts through the richness of the prosciutto and chicken. Drizzle with balsamic vinegar and serve. The balsamic vinegar adds a touch of sweetness and complexity to the dish.

Expert Tips & Tricks

• Don’t overcrowd the grill pan: Work in batches if necessary to ensure the chicken browns evenly and the prosciutto crisps up properly. Overcrowding lowers the temperature and can result in steamed, rather than grilled, chicken.
• Use good quality prosciutto: The flavor of the prosciutto is a key component of this dish, so it’s worth investing in a good quality brand like Prosciutto di Parma.
• Trim the chicken thighs: Trimming excess fat from the chicken thighs before wrapping them in prosciutto will prevent flare-ups on the grill and result in a cleaner, more appealing final product.
• Pound the chicken thighs: If your chicken thighs are uneven in thickness, pound them lightly with a meat mallet to ensure they cook evenly.
• Control the heat: If the prosciutto is browning too quickly, lower the heat slightly. You want the chicken to cook through without burning the prosciutto.
• Make Ahead: The chicken can be prepped ahead of time. Wrap the chicken in prosciutto and store it in the refrigerator for up to 24 hours before grilling. This is a great way to save time on a busy weeknight.

Serving & Storage Suggestions

Serve these prosciutto-wrapped chicken thighs immediately after grilling for the best flavor and texture. A simple side salad or some roasted vegetables like asparagus or Brussels sprouts would make a perfect accompaniment.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in a microwave. Be careful not to overcook, as the chicken can dry out easily.

This dish is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw completely in the refrigerator before reheating. The texture of the prosciutto may be slightly different after freezing, but the flavor will still be delicious.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	122 kcal	N/A
Calories from Fat	121 g	100%
Total Fat	13.5 g	20%
Saturated Fat	1.9 g	9%
Cholesterol	0 mg	0%
Sodium	0.6 mg	0%
Total Carbohydrate	0.6 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	0.1 g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chicken Breast: While this recipe is designed for chicken thighs, you can substitute chicken breasts. Butterfly the breasts to make them thinner and ensure even cooking. Be careful not to overcook the chicken breasts, as they tend to dry out more easily than thighs.
• Different Herbs: Experiment with different herbs like thyme, sage, or oregano. Fresh herbs will always provide the best flavor.
• Different Cheese: Add a layer of cheese, such as mozzarella or provolone, between the chicken and the prosciutto for an even more decadent dish.
• Vegetarian Option: Substitute the chicken thighs with thick slices of halloumi cheese. Wrap the halloumi in prosciutto and grill as directed. The halloumi will develop a beautiful golden-brown crust and a salty, savory flavor.
• Spice it up: Add a pinch of red pepper flakes to the garlic and oil mixture for a touch of heat.
• Gluten-Free: This recipe is naturally gluten-free. Ensure the balsamic vinegar you use is also gluten-free, as some brands may contain gluten.

FAQs (Frequently Asked Questions)

Q: Can I use dried rosemary instead of fresh?
A: While fresh rosemary is preferred for its superior flavor, you can substitute dried rosemary. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh.

Q: Can I bake these instead of grilling them?
A: Yes, you can bake these in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the chicken is cooked through and the prosciutto is crispy.

Q: Can I use a different type of ham?
A: While prosciutto di Parma is the traditional choice, you can use other types of thinly sliced ham, such as Serrano ham or speck.

Q: What should I do if the prosciutto is burning before the chicken is cooked?
A: If the prosciutto is browning too quickly, lower the heat slightly and/or move the chicken to a cooler part of the grill. You can also tent the chicken with foil to protect the prosciutto from burning.

Final Thoughts

This Prosciutto Wrapped Rosemary Chicken Thighs recipe is a testament to the fact that simple ingredients, when combined with care and attention, can create a truly memorable culinary experience. The crispy, salty prosciutto, the fragrant rosemary, and the juicy chicken thighs come together in perfect harmony. I encourage you to try this recipe and discover the magic for yourself. Don’t be afraid to experiment with different variations and substitutions to create a dish that is truly your own. Serve it with a crisp white wine and enjoy!