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Cobblers and pie are delicious ways to enjoy summer stone fruit, but those sweet fruit flavors are also surprisingly great in savory recipes. When yellow nectarines are cooked with onions, ketchup, brown sugar, and chipotles, they morph into a sweet, smoky barbecue sauce. This fruity twist on standard barbecue sauce is great with pork tenderloin or chops, or—as you see it here—slathered on grilled chicken.
Special equipment: You will need a pastry brush or barbecue basting brush for this recipe.
What to buy: We like the tart-sweet flavors of yellow nectarines over white nectarines in this recipe. Yellow peaches can be substituted for the nectarines.
Game plan: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Let it come to room temperature before using.
You’ll need to season the chicken for at least 6 hours before cooking, but for best results, season it overnight.
For the sauce:
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...