Boneless chicken thighs, stuffed with pesto, mushrooms, and parmesan, wrapped in crispy prosciutto, and grilled to perfection. Served with charred vine tomatoes and grilled purple sprouting broccoli — all presented on a rustic sharing board for serious wow factor… Get a Vino Blanco chilling and get out there!
🕒 Prep Time: 20–25 mins
🔥 Cook Time: 25–30 mins
🍽️ Serves: 4 (as a main or shared platter)
🔥 Grill Setup: BBQ with direct & indirect zones (200°C / 390°F)
🔥 Why This Recipe Works on the BBQ
This dish is made for fire cooking — juicy boneless chicken thighs are ideal for the grill, and wrapping them in prosciutto adds salt, crispiness, and helps hold the filling together. Cooking over both direct and indirect heat gives you the perfect balance of char and control, while the sides grill effortlessly alongside. Serve it all up on a big wooden board, and you’ve got a crowd-pleasing showstopper.
🛒 Ingredients
🐔 For the Chicken Thighs
- 6–8 boneless skinless chicken thighs
- 3 tbsp green pesto (homemade or good-quality store-bought)
- 150g mushrooms, finely chopped
- 50g grated Parmesan
- 12ish slices of prosciutto
- Olive oil
- Toothpicks or butcher’s twine
- Salt & black pepper
🍅 For the Sides
- 1 large bunch of purple sprouting broccoli
- 2–3 vine tomato clusters
- Olive oil
- Sea salt & black pepper
- Optional: Balsamic glaze or lemon wedges for serving
🔧 Equipment Needed
- Heat deflector
- Cast iron skillet or BBQ safe pan (for mushrooms)
- Tongs & basting brush
- Toothpicks or string for securing thighs
- Large wooden board for serving
👨🍳 Method
🧄 1. Prep the Mushroom Filling
- Heat a small pan or skillet on the BBQ.
- Add a drizzle of olive oil and butter (oil will stop it burning) sauté the chopped mushrooms for 5–7 minutes until soft and moisture has evaporated. A dash of garlic powder (or fresh) can go a long way here
- Season lightly and set aside to cool.
- Some mixed Italian herbs can be added if you want a flavour boost
🐔 2. Stuff and Wrap the Chicken
- Lay out the chicken thighs smooth-side down on a board. Open out with a knife and use a meat tenderising hammer to spread and flatten if not big enough or too thick.
- Season lightly with salt and pepper.
- Spread a spoonful of pesto onto each thigh.
- Add a small spoonful of cooled mushrooms and a pinch of Parmesan.
- Fold/roll each thigh up tightly, then wrap with prosciutto.
- Secure with toothpicks or butcher’s string if needed.
- Lightly brush the outside with olive oil.
🔥 3. Grill Setup (Kamado or Standard BBQ)
- Preheat grill to 200°C (390°F).
- Set up with direct and indirect zones — heat deflector in place if using a Kamado.
- Lightly oil the grates.
🍗 4. Grill the Chicken
- Start on the indirect side, placing the thighs seam-side down. Insert a leave in probe thermometer or check occasionally with a regular one.
- Close the lid and cook for 15–20 minutes, turning once.
- Move to the direct side for the final 5–10 minutes to crisp the prosciutto and get some char.
- Internal temp should reach 70°C (165°F). 75°C will come with resting
- Remove and rest for 5 minutes before slicing.
🥦 5. Grill the Sides
- Toss purple sprouting broccoli in olive oil, salt and pepper and chilli flakes.
- Lightly oil the vine tomatoes and season.
- Grill both over direct heat for 5 minutes, turning until slightly charred and softened.
🪵 Serving Suggestion
Place everything onto a large wooden sharing board:
- Arrange the stuffed chicken thighs (whole or sliced).
- Scatter grilled broccoli and vine tomatoes around.
- Finish with balsamic glaze, fresh herbs, or lemon wedges for brightness.
- Serve with crusty bread or garlic flatbreads on the side for a complete feast.
🔥 This is rustic BBQ entertaining at its best — laid-back, full of flavour, and made to share.
💡 Pro Tips
- Trim excess fat from thighs for easier rolling and neater presentation.
- Make ahead: You can stuff and wrap the thighs earlier in the day and refrigerate until grilling. If wrapped tightly in cling film they hold a much better shape
· Experiment!- So many possibilities, go from Italian, Spanish or Mexican themes. Change fillings, sides or seasonings to get the results you want.
📸 Tag Your BBQ Feast
Made this recipe? Snap a pic of your sharing board and tag us @eggandember or use #EEStuffedAndSmoked — we love seeing what you grill!