This recipe is easy to double for larger groups.

Ingredients:
1 3lb chicken quartered keep skin
4 slices of prosciutto
1 clove of garlic, thinly sliced
1/4 cup basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup peach preserves
Peach slices and basil sprigs, optional

How to make:
Get grill ready for direct and indirect cooking. On each piece of chicken, gently separate skin from meat leaving attached on opposite side. Arrange prosciutto, garlic and basil leaves over meat; smooth skin over and secure with toothpicks. Sprinkle with salt and pepper.

Grill chicken skin side down over direct heat until browned about 8 minutes. Turn and transfer to indirect heat. Cover grill and cook until no longer pink near bone 20-30 minutes basting with preserves during last 5 minutes of cooking. Garnish with peaches and basil.