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Saturday, 15 October 2011

Barbecued Pesto and Prosciutto Chicken Thighs

So easy, so excellent.

1 kg chicken thigh fillets
4 or 5 tbs pesto
10 slices prosciutto
Olive oil
Lemon wedges for serving

Halve each chicken thigh. Halve each slice of prosciutto lengthwise to make long strips (alternatively use whole slices, but you'll need to buy more). Add the chicken slices to a mixing bowl and pour over some oil, add in the pesto and combine with your hands, massaging in the pesto. Wrap a slice of prosciutto around each and set aside until you are ready for them (mine were overnight). Barbecue over a medium heat so that you don't burn the marinade. Finish with a squeeze of lemon.

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