Grilled Chicken with Nectarine BBQ Sauce

Ingredients

• 1 tablespoon chipotles in adobo minced (from 1 medium chipotle)
• 6 servings pepper black freshly ground
• 3 pounds chicken pieces boneless bone-in skinless
• 2 tablespoons apple cider vinegar 
• 0.3 cup t brown sugar dark packed
• 1 medium garlic clove finely chopped
• 0.5 cup catsup 
• 1 teaspoon kosher salt as needed plus more
• 1 pound nectarines yellow firm pitted ripe halved
• 6 servings vegetable oil for rubbing the grill grates
• 0.5 medium onion yellow

Equipment

• bowl
• sauce pan
• blender
• grill
• kitchen thermometer
• aluminum foil
• spatula
• grill pan

Directions

1. Heat the oil in a medium saucepan over medium heat until shimmering.
2. Add the onion, chipotle, garlic, and measured salt. Season with pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes.
3. Add the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about 2 minutes.
4. Add the remaining ingredients, stir to combine, and cook until the mixture is bubbling around the edges, about 5 minutes.Reduce the heat to medium low and simmer, stirring occasionally, until the nectarines are completely softened and starting to fall apart, about 15 to 20 minutes.
5. Transfer the mixture to a blender.
6. Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, heat an outdoor grill or grill pan to medium (about 350°F to 450°F).When the grill is ready, rub the grill grates with a towel dipped in vegetable oil.
7. Place the chicken on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.Flip the chicken again and, using the bowl of sauce set aside for the chicken and nectarines, generously brush the chicken. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes (reserving about 1/3 cup of the sauce for the nectarines), until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time).
8. Remove the chicken to a clean serving platter and cover loosely with foil; set aside.Scrape down the grill with a grill brush and oil the grates again.
9. Brush the nectarines all over with the remaining 1/3 cup of the sauce.
10. Place cut-side down on the grill, cover the grill, and cook until grill marks appear on the bottom, about 4 to 5 minutes. Using a flat spatula, flip the nectarines and cook until grill marks appear on the second side and the nectarines are slightly softened, about 4 to 5 minutes more.
11. Remove to the serving platter with the chicken and serve immediately, passing the reserved bowl of barbecue sauce.