Grilled Chicken with Wilted Slaw Recipe

Grilled Chicken with Wilted Slaw Recipe

  • For marinade:
  • 3 tablespoons cider vinegar
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken thighs
  • For Slaw:
  • 6 tablespoons cider vinegar
  • 2 teaspoons honey
  • 6 bacon slices
  • 1 teaspoon caraway seeds, crushed lightly
  • 1 (14 ounce) package DOLE® Classic Coleslaw
  • 2 large DOLE Green Onions
  1. Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
  2. Arrange chicken in 11×7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
  3. Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
  4. Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
  5. Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
  6. Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.
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