Mix everything in a saucepan, bring to a boil, reduce the heat and simmer for 10 minutes.

For the Honey BBQ Grilled Chicken:

• 1 pound boneless and skinless chicken breasts or thighs Label 60
• 1 tablespoon oil
• salt and pepper to taste
• 1/2 cup honey bbq sauce
• Apply the oil to the grill and the chicken.
• Add salt and pepper to taste when preparing the chicken.
• Cook the chicken on the grill over medium-high heat for about 4-6 minutes on each side, basting often with the BBQ sauce.
• After five minutes of resting, baste the chicken with any leftover BBQ sauce and serve.

For the sandwich:

• 1 pound honey and garlic BBQ chicken
• 4 buns
• 1 cup coleslaw
• ½ cup pickle sliced or diced
• Assemble sandwiches and enjoy!

For the coleslaw:

• 8 cups green cabbage, shredded or finely chopped
• 1 cup carrot, shredded of finely chopped
• 1/4 cup onion, grated (optional)
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon dijon mustard (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Mix the cabbage, carrot and onion.
• Mix the mayonnaise, vinegar, sugar, mustard, salt and pepper until the sugar has dissolved into the dressing.
• Mix the coleslaw salad and dressing and either enjoy immediately or, better yet, let it sit in the fridge for an hour to overnight to let the flavours mingle!