Grilled Chicken with Wilted Slaw

Recipe View In a medium bowl, whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt, and pepper until well combined. (2 minutes)

Recipe View Place the chicken thighs in an 11x7-inch dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor. (30 minutes - 2 hours)

Recipe View Preheat your grill to medium heat. Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for 3 to 4 minutes per side, or until fully cooked and no longer pink inside. The internal temperature should reach 165°F (74°C). Keep the grilled chicken covered and warm while preparing the slaw. (6-8 minutes)

Recipe View In a small bowl, combine the remaining 6 tablespoons of cider vinegar and honey. Stir until the honey is dissolved. Set aside. (1 minute)

Recipe View In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp. Remove the bacon from the skillet and crumble. Reserve 2 tablespoons of the bacon fat in the skillet. (8-10 minutes)

Recipe View Heat the reserved bacon fat in the skillet over medium-high heat until hot but not smoking. Add the crushed caraway seeds and cook, stirring constantly, until fragrant (about 30 seconds). Add the coleslaw mix, vinegar-honey mixture, salt, and pepper to taste. Cook, stirring continuously, until the cabbage is just wilted, about 1 minute. (2 minutes)

Recipe View Remove the skillet from the heat. Add the sliced green onions and crumbled bacon to the slaw. Toss gently to combine. (1 minute)

Recipe View Divide the wilted slaw among 6 plates. Place a grilled chicken thigh on top of each serving of slaw. Serve immediately and enjoy the explosion of flavors!