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Ingredients

3 tablespoons cider vinegar 3 tablespoons molasses 3 tablespoons olive oil ¾ teaspoon ground allspice ¾ teaspoon salt ¾ teaspoon freshly ground black pepper 6 boneless, skinless chicken thighs 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

Nutrition Info

266.5 calories carbohydrate: 14.9 g cholesterol: 52.9 mg fat: 15.6 g fiber: 2.1 g protein: 16 g saturatedFat: 4.4 g servingSize: - sodium: 566.2 mg sugar: 8 g transFat: : - unsaturatedFat: : -

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.

6 servings

Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.