Grilled Chicken with Wilted Slaw |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw. Ingredients:
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 |
Directions:
1. Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. Arrange chicken in 11x7-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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