For marinade: 3/4 cup olive oil 3 cloves garlic, crushed 2 sprigs fresh rosemary 1 teaspoon chopped fresh rosemary 1 teaspoon salt 1/2 teaspoon fresh ground pepper
For chicken: 8 boneless, skinless chicken thighs 1 teaspoon chopped fresh rosemary 8 strips of gf bacon Kosher salt Crushed peppercorns
For marinade: Add oil and garlic to a small saucepan over medium heat and bring to a simmer. Let bubble for 3 minutes. Remove from heat and add rosemary sprigs; let cool to room temperature.
In a small bowl, combine 2 Tablespoons rosemary oil with 1 teaspoon chopped rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate chicken with oil mixture at least 4 hours or overnight. When ready to cook, wrap each thigh with a bacon strip. Grill over coals or propane grill over low heat, basting with marinade until chicken is done and bacon is cooked but not burnt. This will require low heat and turning several times until done. Sprinkle with crushed pepper and serve.