Grilled Chicken with Wilted Slaw Recipe
The ideal summer dish, this Grilled Chicken with Wilted Slaw is a flavor powerhouse and a novel take on coleslaw. With a crunchy coleslaw base and juicy chicken on top. it can be served on its own or with a side dish of green salad.
Grilled Chicken with Wilted Slaw
If you're looking for a delicious, healthy meal that's easy to make, look no further than our Grilled Chicken with Wilted Slaw.
Equipment
Ingredients
For the chicken
- 4 boneless, skinless chicken thighs
- 3 tablespoons cider vinegar
- ⅓ teaspoon ground allspice
- 3 tablespoons molasses
- 3 tablespoons olive oil
- salt and pepper to taste
For the slaw
- 2 teaspoons honey
- 4 bacon slices
- 1 teaspoon caraway seeds, crushed lightly
- ¼ cup cider vinegar
- 1 bag of coleslaw mix veggies (red and white cabbage , green onion, carrots)
- salt and pepper to taste
Instructions
- Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
- 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 mix, 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.
