When you’re in the mood for something special yet simple, these Prosciutto Chicken Tenders are a fantastic choice. The combination of marinated chicken wrapped in savory prosciutto, paired with aromatic rosemary, makes for a dish that looks fancy but is easy to prepare.
Using Rosemary as Skewers
This dish may look elaborate, but it’s surprisingly manageable. Start with fresh chicken tenders and rosemary. For an added twist, consider using sturdy, fresh rosemary stems as skewers. This not only infuses the chicken with flavor but also adds a beautiful presentation to your dish. In fact, you can see the photo example below where both rosemary and wooden skewers complement the chicken perfectly!
Wrapping Chicken in Prosciutto
To amp up the taste and texture, wrap each chicken tender in prosciutto. You’ll want to ensure you have enough slices, so don’t hesitate to cut the prosciutto in half if needed. As you wrap each skewer, the salty goodness of the prosciutto will meld with the marinated chicken, making every bite irresistibly tasty.
Protecting the Rosemary Sprigs
Protect the rosemary sprigs by wrapping them with aluminum foil to prevent burning.
I cut small rectangles of aluminum foil and folded them over the sprig tops. If you are not using rosemary skewers or adding rosemary leaves on top, skip this step.
Marinating Prosciutto Chicken Tenders for Maximum Flavor
Before grilling, take a moment to prepare the marinade. The key to elevating your chicken tenders is the marinade itself. A mixture of olive oil, lemon juice, garlic, and plenty of fresh rosemary creates a delicious flavor profile. Remember to reserve a few tablespoons of the marinade to enhance the taste after cooking.
It takes more rosemary than you might think to make 3 chopped tablespoons. But don’t skimp on it, because it gives these skewers great flavor.
Grilling Your Prosciutto Chicken Tenders
Grilling is the perfect cooking method for these tenders, as it creates a char and locks in the juices. Place the skewers on the grill for about 2-3 minutes on each side, or until the chicken reaches a safe temperature of 165°F.
Alternatively, place the chicken on a baking sheet lined with parchment paper. Bake at 425°F in a preheated oven for 15-20 minutes, or until the chicken is cooked through.
Serving Prosciutto Chicken Tenders
Once cooked, unwrap the skewers, remove the foil, and drizzle the reserved marinade over the chicken. This last touch not only enhances the flavor but also adds a beautiful shine. Serve your prosciutto-wrapped chicken tenders as an appetizer or even as a main dish. They are surprisingly filling, ensuring that your guests will leave satisfied.
Spoon the marinade over the cooked tenders for serving.
These chicken tender skewers make a great appetizer. They are more filling than they might look, so they also make a great meal.
Other Appetizers You Might Like
Click on each name or photo to link to the recipe.
Prosciutto Chicken Tenders
Equipment
- a grill
- aluminum foil
- (8) 6-inch long skewers if not using rosemary stems
Ingredients
Chicken
- 8 chicken tenders
- 8 slices prosciutto
- (8) 4-5-inch-long rosemary stems (or use wooden skewers)
Marinade
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons lemon juice
- 2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Chicken
- Heat grill to medium-high.
- If using rosemary stems for skewers, remove the leaves off all the stems except for the tops. Set the leaves aside to use for the marinade.
- Trim the chicken if needed. Also, if the chicken tenders are large, cut them in half to make 2 pieces. Either use any extra for another recipe or make extra skewers.
- Stick a skewer through each chicken tender lengthwise. Then wrap the prosciutto around each skewered tender.
- If using rosemary stems for skewers, cut 8 rectangular pieces of aluminum foil and wrap each around a rosemary stem to prevent it from becoming overcooked. (See note below if using wooden skewer sticks.)
- Place the skewers in a shallow dish.
Marinade
- Chop the rosemary leaves. Add 3 tablespoons to a measuring cup or bowl and add the olive oil, lemon juice, garlic, salt, and pepper. Whisk the marinade together.
- Save a few tablespoons of marinade. Pour the rest evenly over the chicken skewers. Let marinate for 15 minutes.
- Grill the skewers for 2-3 minutes on each side or until the chicken registers 165°F on a meat thermometer.
- Pour the saved marinade over the chicken skewers and serve.