Grilled Chicken with Wilted Slaw

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

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, 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.