Grilled Chicken With Wilted Slaw - cooking recipe

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(R) Classic Coleslaw
2 large DOLE Green Onions

Preparation

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.