Balsamic Chicken Thighs & Prosciutto Wrapped Asparagus

Balsamic Chicken Thighs and Prosciutto Wrapped Asparagus

This was a great meal! It was really fast, simply started the marinade before I went to the office and threw it on the grill when I got home.  I did this with both boneless, skinless and bone in, skin on chicken thighs.  I have to admit the boneless picked up the marinade better and had a better flavor. This will make a great appetizer at any party or get together.  The hardest part of this meal was wrapping the asparagus with the prosciutto. Hope you enjoy!

Balsamic Chicken Thighs

  • 2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 12 boneless, skinless chicken thighs
  1. Combine balsamic vinegar, oil, salt and pepper in a small bowl.
  2. Brush half of mixture evenly over chicken thighs (reserve remaining balsamic mixture). 
  3. Let stand 30 minutes. 
  4. Heat a large grill pan over high heat. 
  5. Cook chicken in batches, 6 minutes per side or until done. 
  6. Brush occasionally with reserved balsamic mixture.

Prosciutto-Wrapped Asparagus

  • 2 lb asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon pepper
  • 6 slices prosciutto (about 3 oz)
  1. Preheat oven to 400 degrees.
  2. Combine asparagus, oil, garlic, salt and pepper in a large bowl.
  3. Cut each slice of prosciutto in half lengthwise to make 12 strips. 
  4. Divide asparagus into 12 equal bunches; wrap 1 strip of prosciutto around each bunch of asparagus. 
  5. Arrange bundles on a large baking sheet lined with parchment paper.
  6. Bake 15 minutes or until asparagus is tender and prosciutto is crisp. 


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