Summer Recipe: Grilled Chicken with WIlted Slaw

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 pkg. (14 oz.) 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.

recipe source: Dole