Prosciutto wrapped Rosemary Chickern Thighs

Prosciutto Wrapped Rosemary Chickern Thighs

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Lorraine Passero


I serve this over a brown rice medley with baby peas.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 1/4 c
    olive oil, extra virgin
  • 2 clove
    garlic ,peeled and sliced thin
  • 1 bunch
    fresh rosemary
  • 8
    chicken thighs, skinless and boneless
  • ·
    salt and pepper
  • 8 slice
  • 2
    lemons cut into wedges
  • dash(es)
    balsamic vinegar

How to Make Prosciutto wrapped Rosemary Chickern Thighs


  1. Heat grill pan,griddle, or grill or fry pan
  2. Pour about 1/4 cup olive oil into a shallow dish add the garlic
  3. Strip leaves off a sprig of rosemary and chop fine add about 1 tablespoon to dish with garlic Break other rosemary into 8 small sprigs
  4. Season chicken with salt and pepper. Add them to garlic mixture . Turn over to coat. Wrap chicken with prosciutto securing ham with rosemary sprig. Rosemary should stick out of chicken
  5. Grill chicken about 12 minutes . Serve 2 thighs per portion along with lemon wedge. Drizzle with balsamic vinegar and serve

Printable Recipe Card

About Prosciutto wrapped Rosemary Chickern Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free

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