Prosciutto Wrapped Rosemary Chicken Thighs

• 1/4 cup extra-virgin olive oil, plus more for drizzlingolive-oil
• 2 large cloves garlic, peeled and very thinly slicedgarlic
• 1 package or bundle fresh rosemaryrosemary
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black peppersalt-and-pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedgeslemon
• Drizzle balsamic vinegarvinegar

1. 01Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. 02Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
3. 03Strip 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.
4. 04Season 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.
5. 05Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.

Calories

633 kcal

Protein

81 g

Fat

31 g

Saturated fat

7 g

Carbs

5 g

Fiber

1 g

Sugar

1 g

Sodium

1043 mg

Cholesterol

373 mg

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