1. On a work surface, place the chicken thighs flat, smooth side down. Spread with the pesto and sprinkle with the Parmesan. Lightly season with salt and pepper.
  2. Gather 2 chicken thighs together, trapping the filling in the centre. Wrap with 1 slice of prosciutto and tie with butcher’s twine. Repeat with the remaining ingredients.
  3. Preheat one side of the grill, setting the burners to high. Oil the grate.
  4. Place the wrapped chicken thighs on the unheated section of the grill. Close the lid.
  5. Cook for about 20 minutes or until the meat is cooked through, turning halfway through cooking. Finish cooking on the heated section of the grill until lightly grilled.
  6. Serve with a green salad and grilled bell peppers.
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