Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Cut potatoes into 1/2-inch wedges.Add potatoes, 2 tsp (4 tsp) BBQ Seasoning and 1 tbsp (1 tbsp) oil to a parchment-lined baking sheet. then season with salt and pepper. Toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown 22-24 min.

Meanwhile, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter to a medium non-stick pan.Heat the pan over medium-high heat. Cook, stirring often, until mixture comes to a boil.Boil until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)Remove the pan from heat.

Meanwhile, combine cabbage coleslaw mix, half the Caesar dressing and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste, then toss to combine.

Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. Drizzle 1 tbsp (2 tbsp) oil over chicken, then flip to coat.Add chicken to the grill. Close lid and grill, flipping halfway, until cooked through, 5-7 min per side.**

When cooked, add chicken to the pan with glaze, then flip to coat. Divide chicken, potato wedges and coleslaw between plates. Drizzle any remaining glaze from the pan over chicken. Serve remaining Caesar dressing alongside for dipping.