Grilled Chicken with Wilted Slaw

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

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

For marinade:
For Slaw:

Time Details

    PREP : 45 mins

    COOK : 45 mins

    TOTAL :

    SERVING : 6

    YIELD : 6 servings

  • Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.

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  • Arrange chicken in 11×7-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.

Per Serving: 267 calories; protein 16g; carbohydrates 14.9g; fat 15.6g; cholesterol 52.9mg; sodium 566.2mg.