1.Lay the chicken thighs flat on a plate, boned side up, and season with a little salt and pepper. Place a quarter of a bocconcini and a basil leaf in the centre of each, then roll up to enclose the filling. Wrap each thigh in a slice of prosciutto and thread on to 8 metal skewers, using 2 skewers for 2 parcels (this makes them easier to turn).
2.Transfer the skewers to a grill rack over a hot barbecue or campfire and cook for about 8 minutes on each side, or until cooked through and the mozzarella starts to ooze. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
3.Meanwhile, cook the lemon halves, cut side down, for 5 minutes until charred and tender. Serve the skewers drizzled with the lemon juice.
Recipe courtesy of The Hungry Camper Cookbook, by The Hungry Cookbooks, published by Octopus Publishing. Available at good book stores for R180.