Dole Recipe ∗ Grilled Chicken with Wilted Slaw

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

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

Cooking 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.

Nutrition Facts

• calories266.5
• carbohydrateContent14.9 g
• cholesterolContent52.9 mg
• fatContent15.6 g
• fiberContent2.1 g
• proteinContent16 g
• saturatedFatContent4.4 g
• sodiumContent566.2 mg
• sugarContent8 g