Grilled Chicken with Wilted Slaw

Ingredients

• 6 slices bacon 
• 0.8 teaspoon pepper black freshly ground
• 1 teaspoon caraway seeds crushed
• 6 tablespoons cider vinegar 
• 14 ounce dole® classic coleslaw 
• 2 large dole green onions 
• 0.8 teaspoon ground allspice 
• 2 teaspoons honey 
• 3 tablespoons blackstrap molasses 
• 3 tablespoons olive oil 
• 0.8 teaspoon salt 
• 6  chicken thighs boneless skinless

Equipment

• bowl
• frying pan
• whisk
• grill

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.
6. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
7. 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.