Prosciutto Wrapped Chicken Thighs

Impressive, easy, cheapo and delicious.
Are you in?

These were little bundles of joy.

I watched Rachael Ray make these on the Food Network, and I said "hey, how come I didn't think of that?". Ok, I guess that's why she has a show, and I don't.

What I liked about these thighs, is that you can prepare them in the morning, then cook them later. Nice and easy (not the hair color).

My rosemary bush is still thriving, and I hope it makes it thru the winter, so the only thing I had to buy were the boneless, skinless thighs.

Make these. It looks like you really fussed, and you really didn't.
Delicious! and good at room temperature too.

A tip from me: next time I will grill them outdoors, they made a big mess on the stove in a grill pan. Must use splatter screen. Another option would be baking them in the oven.

Chicken Thighs Wrapped in Prosciutto w/ Rosemary (adapted from Rachael Ray):

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

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.


* update on 12/10: a reader wrote that she baked these at 375F for 40 minutes and they came out great. I think I will try that next time so it doesn't wreck my stovetop!


Linda said…
Yumyy! Look delish, I love dark meat and bacon!! Cant do rosemary, but who needs it when you have bacon!!!
Those look so good Stacey! You know, I never buy thighs because I think I don't like dark meat, but lately I've been tempted with chicken thighs, especially after seeing this!
The JR said…
Thighs are my favorite part of the chicken. These look really good!
kat said…
This one is all me! Love using thighs they have so much flavor
Chicken thighs are the bestest! Wrap them in prosciutto and I'm speechless (and very hungry).
Karen said…
I brought my rosemary plant indoors and so far, it's doing real well. I hope it lasts all winter. I bet these thighs tasted amazing!
Dewi said…
Mmmh, that is very appetizing looking chicken.
Sounds like an easy thing to do. Hmmm.. I'm going to try this later.
Oui, Chef said…
Impressive, easy, cheapo and delicious...sounds like a date I once had ;-) Sometimes the simplest dishes are the best. love how this can be made a head of time and finished at the last minute, makes it great for company. - S
Culinary Cory said…
I actually perfect chicken thighs over breasts because they have so much flavors. Of course, wrapping them in prosciutto is all the better.
Melbourne Girl said…
Stacey, thanks for all of your great recipes this year. They have really inspired the point I'm going to make these little beauties for this Saturday nights "Christmas" dinner when all the family rocks over. They'll be prefect for those who don't want the beef rib roast.

I always buy chicken thighs too. They're cheap, stay moist and taste delish
Thanks again
Unknown said…
Simply amazing. I made this for my girlfriend. She totally loved it. I baked for 375 for 40 minutes like you said. Its juicy and delicious. Thank you.
Anonymous said…
Just made this tonight and they were delicious! I baked them and they were perfect. I will definitely be making them again! Thank you.
moiselover said…
I made this dish tonight, I baked it for 40 minutes at 375 covered with foil. I then uncovered it for another 15 minutes. It was very moist, my husband said this recipe is a hit!!!
Janay said…
Made this tonight in the oven - so tasty! Thank you for sharing :)
Anonymous said…
Can I use chicken breasts for this recipe if I don't have thighs on hand?
Yvonne said…
I found this on Pinterest. Has all my favorite flavors. Looking forward to trying it.
Stacey Snacks said…

You certainly can wrap chicken breasts with prosciutto, however, cooking them this method will leave them dry as a bone. The recipe is for thighs....I would wait until you buy the thighs, or adjust the cooking temp and time on the white meat.

Anonymous said…
Made these last night for New Year party. I marinated them for 4hrs in olive oil, wine, little chicken stock and rest of the ingredients. OMG so good, I cut them in half and put a toothpick in them and they were perfect! Thanks
pam said…
One of my new favorite recipes! So easy and amazing. I served it for company and they loved it. The only thing I did was to add bacon fat to the olive oil for added flavor. Yum!
Thank you for sharing this looks both crazy tasty and healthy as well. I will try it out for sure!
Anonymous said…
Hubby made this for dinner tonight and it was AMAZING! One thing he figured out is when you bake it, put it on a cooling rack on top of a sheet pan. It makes the prosciutto nice and crispy.
Elise said…
375 for 40 minutes was perfect! Turned out so good and moist! Love it!
Anonymous said…
Made these tonight outside on the grill. I did it from memory having ready your recipe the other night. totally forgot the oil, garlic part. just wrapped the chicken around rosemary and the prosciutto around the chicken and grilled them up. They were a huge hit, my husband absolutely loved them. So easy and so delish. 6 chicken thighs and no leftovers.
Ginnie said…
The recipe calls for lemons but doesn't say what to do with them. Are they just a garnish?
Stacey Snacks said…
Hi Ginnie,
If you read the recipe to the end, it says "serve w/ the lemon slices".

Anonymous said…
Tried this last night and it was fantastic! Thanks, Kay.
Anonymous said…
Made this tonight and it was delicious!! I grilled it then put it in the oven at 350 for 10 minutes. Moist and juicy. Perfection.
Unknown said…
yummy dish.I kommer definitivt att prova detta.
I stumbled on this recipe while looking for another proscuitto recipe! I made the dish last night and it was a huge hit with the fam! I didn't want to mess with the grill (as it was crazy cold outside lol) but instead used my grill pan. I grilled each side for about 5-7 minutes but the chicken thighs were rather large and were only at about 135 degrees, so I finished them off in the oven at about 375. They were perfectly delicious. Thanks for posting this awesome recipe, it's for sure to become a family fav. :)
Rhonda Corbett said…
These were delicious!! I used the option of baking them in the oven. They were perfect. Definitely a keeper and approved by my husband.
Great! I can't wait to get it ready! Thank you very much
Anonymous said…
I wrapped the chicken thighs around asparagus first then did the oven-bake method. SO. AMAZING.
Trish said…
I love this recipe. They are so easy to make and absolutely delish! I was happy to see the person who commented that she baked these in the oven which is exactly what I did. I did not have any prosciutto, so I used bacon.

This is my third time making them.