- 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
- Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
- Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
- 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.
- 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.
- 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.
- 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.
04/09/2018
recipepes.com
Grilled Chicken with Wilted Slaw, recipe
PT15M
PT1H
5
455 calories
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