• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
• Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
• Drain pickles, reserving pickle juice.
• Pat chicken dry with paper towels.
• In a medium bowl, add chicken, 1 tbsp (2 tbsp) oil and Applewood Smoke Spice. Season with salt and pepper, then toss to coat. Set aside.
• Halve buns.

• To a small bowl, add onions, reserved pickle juice, 1/4 tsp (1/2 tsp) sugar and half the vinegar. Season with pepper, then toss to coat. Set aside to pickle.
• To a large bowl, add coleslaw cabbage mix, half the mayo, remaining vinegar and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then toss to combine. 

• To one side of the grill, add chicken. Close lid and grill 6-8 min, flipping once, until cooked through.** 
• When chicken is almost done, brush one side with some BBQ sauce, then flip. Grill for 30 sec, then repeat with other side.

• When chicken is almost done, add buns to the other side of the grill, cut-side down. Close lid and grill buns for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn!)

• Transfer chicken to a plate and rest for 5 min.
• Meanwhile, in another small bowl, combine remaining BBQ sauce and remaining mayo.
• Thinly slice chicken.
• Drain pickled onions, discarding liquid.
• Spread BBQ mayo over bottom buns, then stack with chicken, pickles and pickled onions. Close with top buns.
• Divide BBQ sandwiches and creamy slaw between plates.

If you've opted to get chicken breasts, prep and grill in the same way the recipe instructs you to prep and grill pork chops, increasing grill time to 6-8 min per side.** 

Increase rest time to 5 min. Thinly slice chicken. Top buns with chicken.