Stuffed Chicken Thighs Wrapped in Parma Ham

Boneless chicken thighs are very juicy and flavorful when served fresh off the grill. Here
I’ve concocted a stuffing of Parmesan, herbs, and almond flour. All is then wrapped in Parma ham, so this dish has many flavors typical of the Italian kitchen.

It’s a slightly more sophisticated dish to prepare compared to the other recipes in this
book, but it is well worth the time and prep work.

Chicken Thighs Stuffed with Parmesan and Almond Filling, and Wrapped
in Parma Ham
• 3⅓ fl. oz. (100 ml) finely grated Parmesan
• 6¾ fl. oz. (200 ml) almond flour
• 1 egg yolk
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped basil
• 8 boneless chicken thighs
• 1 teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 16 slices of Parma ham
• olive oil for brushing

Mix together the grated Parmesan, almond flour, yolk, and herbs to make the filling.

Knead the mixture into firm dough. Shape the dough into 8 balls equal in size. Flatten
them slightly into oblong shapes.

Season the chicken thighs inside and out with some salt and pepper. Place a piece of the
filling into the hollow from the removed bone, and firmly press the meat around the
dough to cover.

For each chicken thigh, set two slices of Parma ham down on a cutting board in the shape
of an X. Place a chicken thigh in the middle of the X.

Fold the edges of the ham over, alternating the slices, to make a parcel around the chicken
thigh. Secure the edges with a toothpick, and pinch the edges to make sure that the packet
will hold together. Place the wrapped chicken thighs in the refrigerator for an hour to firm
them up so they hold their shape once they’re on the grill.

Brush the packets with olive oil, and grill each side for 2 minutes over direct heat. Move
the grate up one step and grill them for 15 minutes on lower heat. Turn them several times
while they cook. Then let the chicken rest on the side of the grill over indirect heat. Cover
with foil and let the chicken cook for another 5 minutes. If you want to check for doneness
with a meat thermometer, the chicken will be ready when the thermometer reads 176ºF
(80ºC).

Slice the packet on the diagonal to expose the stuffing. Serve with aioli, marinated cherry tomatoes, and broccoli. The zucchini gratin is also a good complement to the meal.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund