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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

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 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 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.