Recipes › Grilled › Grilled Pancetta Wrapped Chicken Recipe

Grilled Pancetta Wrapped Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired dish features tender chicken breasts wrapped in crispy pancetta and grilled over medium-high heat until golden and cooked through. The pancetta renders its savory fat into the chicken while creating a protective, flavorful crust. Finished with fresh herbs and lemon, it's an elegant yet simple protein that brings authentic Italian flavors to the table.

Ingredients

• 4 boneless, skinless chicken breasts (about 150 g each)
• 8 slices pancetta (about 150 g total)
• 2 tablespoons (30 ml) extra virgin olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 lemon, halved
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon (15 ml) aged balsamic vinegar

Instructions

1. Pat the chicken breasts dry with paper towels and place them on a cutting board. Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through. Season the interior and exterior of each breast with salt and pepper.

2. Wrap 2 slices of pancetta around each chicken breast, overlapping them slightly and tucking the ends underneath to secure. The pancetta should cover as much of the chicken surface as possible.

3. Preheat your grill to medium-high heat (about 200°C or 400°F). Lightly brush the grill grates with oil to prevent sticking. Allow the grill to heat for 5 minutes.

4. Place the pancetta-wrapped chicken breasts on the hot grill grates. Grill for 6-7 minutes without moving them, allowing the pancetta to render and crisp and the chicken to develop grill marks.

5. Using tongs, carefully flip each chicken breast. Place a rosemary sprig and a thyme sprig directly on top of each breast. Continue grilling for 5-6 minutes until the chicken reaches an internal temperature of 74°C (165°F) when measured with a meat thermometer in the thickest part.

6. Transfer the grilled chicken to a clean cutting board or serving platter. Drizzle with the balsamic vinegar and a small amount of fresh olive oil. Squeeze fresh lemon juice over each piece.

7. Let the chicken rest for 3-4 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring it remains tender and moist.

Substitutions

• Substitute pancetta with prosciutto di Parma for a more delicate, salty flavor
• Use turkey breast cutlets instead of chicken for a leaner protein option
• Replace fresh rosemary and thyme with 1 tablespoon (5 g) Italian seasoning blend if fresh herbs are unavailable
• Substitute the balsamic vinegar with red wine reduction for a lighter finishing sauce

Tips

• Let the chicken rest for 5 minutes before grilling to ensure even cooking and prevent it from sticking to the grates
• Do not move the chicken frequently on the grill; allow it to develop a crust and char before flipping for best results
• If the pancetta begins to burn before the chicken cooks through, move the chicken to a cooler part of the grill or lower the heat slightly
• Thread the pancetta with a toothpick if it begins to unravel during grilling

This dish reflects the Italian tradition of wrapping proteins in cured meats, particularly common in Tuscany and Umbria where pancetta production is celebrated. The combination of rosemary, thyme, and lemon represents classic Italian Mediterranean flavoring that emphasizes quality ingredients over complexity.

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