Cut the excess fat off boneless chicken thighs. Rinse and pat dry. Add a little Worcestershire sauce to each thigh then sprinkle with a good dry season. I used a commercial blend – HT Traders Signature Grill, Savory and Spicy. Rub the seasons in with your hands and let it marinade for a couple hours.
Drop some diced red onions in the bottom of each of the muffin pan circles. Put one chicken thigh in each of the holes and keep the smooth side up. Cover the thigh with thin slices of pancetta and tuck the ends down in the pan. Sprinkle with more dry seasoning.
Set your grill up for direct grilling. Put the muffin pan in the center of your grill, drop some wood chips on the coals, and grill at 400 for about 30 minutes or until the center temperature is 165 degrees. I used the iGrill2 to track the time and temperature. 5 minutes before you take them off the grill, brush a healthy coat of garlic Alfredo sauce on them and let it cook into the meat. I used Emeril's Roasted Garlic Alfredo Sauce. Sprinkle with fresh shredded Parmesan cheese.
Remove from the grill and let them sit for 5 minutes before removing from the muffin pan. Pancetta Wrapped Alfredo Muffin Chicken Thighs!