Grilled Chicken Sandwich with Tangy Honey Barbecue Sauce

Step 1: Cook honey, tomato paste, 1/4 cup water, mustard, Worcestershire, chili powder, onion powder, garlic powder, and 3/4 teaspoon each of the salt and pepper in a small saucepan over medium, stirring often, until mixture comes to a boil. Boil, stirring constantly, 1 minute. Remove from heat, and stir in vinegar, divide sauce into 2 small bowls; set aside.

Step 2: Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper. Open bottom vent of a charcoal grill completely. Light charcoal chimney stater filled halfway with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of about 400°F. Coat top grate with oil, and place on grill (if using a gas grill, preheat to medium [400°F].) Place chicken on oiled grate. Grill covered until grill marks appear about 3 minutes per side. Using 1 of the bowls of sauce, brush on chicken evenly, a couple tablespoons at a time. continue to cook, flipping and brushing every minute, until it is cooked through about 5 more minutes. Discard any remaining sauce used for basting.

Step 3: Place tomato slices, pickles, and 1 chicken piece on bottom half of each bun. Brush with sauce from second bowl, and add lettuce. Cover with bun tops.