- Preheat oven to 190°C (375°F) and place rack in centre of oven. Line a baking sheet with parchment paper (or use a reusable baking mat).
- Wrap each chicken thigh with a slice of prosciutto. Place on baking sheet and generously season with pepper.
- Bake for 30 minutes.
- Using a pastry brush, baste chicken thighs with sweet chili sauce.
- Broil for 2 or 3 minutes until golden brown and serve with a green salad.
Keeps for 4 days in the refrigerator or 3 months in the freezer.