Ingredients:
8 chicken thighs, boneless & skinless
8 slices of prosciutto
1 TBS Olive oil
2 tsp lemon juice
Grated lemon rind
1 tsp Fresh rosemary
Steak seasoning
Directions:
Brush the chicken thighs with olive oil & lemon juice. Sprinkle with the seasoning (not too much as the prosciutto will add salt). Sprinkle with the chopped rosemary and lemon rind. Wrap each thigh around the middle with a piece of prosciutto.
Barbecue 3 1/2 minutes on each side until cooked through. Total about 7 minutes depending on size.
Serve with flat mini potatoes, roasted carrots, green beans.
Leftovers can be sliced and served cold on a salad.
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