She Strengthens

Summer Stone Fruit Takes Center Stage in Savory Recipes

Stone fruits like nectarines and peaches are often associated with sweet treats like cobblers and pies. However, their flavors can also shine in savory dishes, particularly when paired with smoky and tangy ingredients.

A Sweet and Smoky Barbecue Sauce

One surprising way to enjoy summer stone fruit is by incorporating it into a sweet and smoky barbecue sauce. By cooking yellow nectarines with onions, ketchup, brown sugar, and chipotles, you can create a fruity twist on traditional barbecue sauce. This sauce is perfect for slathering on grilled chicken, pork tenderloin, or chops.

Preparing the Chicken and Sauce

To make this recipe, you’ll need a few special ingredients, including a pastry brush or barbecue basting brush. For the best results, use yellow nectarines, which have a tart-sweet flavor that pairs well with the smoky chipotles. Yellow peaches can be substituted if nectarines are not available.

Game Plan

The sauce can be made ahead of time and stored in the refrigerator for up to two days. Let it come to room temperature before using. The chicken should be seasoned for at least six hours before cooking, but for the best results, season it overnight.

The Recipe

Ingredients:

For the chicken:

• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces

For the sauce:

• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, medium dice
• 1 tablespoon minced chipotles in adobo sauce
• 1 medium garlic clove, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1/2 cup ketchup
• 6 ripe but firm yellow nectarines (about 1 1/2 pounds), pitted and cut into 1-inch pieces
• 1/3 cup packed dark brown sugar
• 2 tablespoons cider vinegar

To finish:

• Vegetable oil, for rubbing the grill grates
• 4 ripe but firm yellow nectarines (about 1 pound), pitted and halved

Instructions:

1. Mix the salt and pepper together in a small bowl; set aside.
2. If using chicken breasts, cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Season all over, using all of the salt and pepper mixture. Refrigerate uncovered for at least six hours or preferably overnight.
3. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, chipotle, garlic, and measured salt. Season with pepper and cook, stirring occasionally, until the onion has softened, about five minutes.
4. Add the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about two minutes. Add the remaining ingredients, stir to combine, and cook until the mixture is bubbling around the edges, about five minutes.
5. 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.
6. Transfer the mixture to a blender. Remove the small cap from the blender lid and cover the space with a kitchen towel. Blend until smooth. Taste and season with salt and pepper as needed.
7. Equally divide the sauce between two small bowls and set aside to cool to room temperature. Set aside one bowl of sauce for serving and the other bowl for brushing onto the chicken and nectarines while they cook on the grill.
8. 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).
9. When the grill is ready, rub the grill grates with a towel dipped in vegetable oil. 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 five minutes.
10. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about five 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 five minutes.
11. Flip and brush the chicken, and continue to flip and brush every five 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).
12. Remove the chicken to a clean serving platter and cover loosely with foil; set aside.
13. Scrape down the grill with a grill brush and oil the grates again. Brush the nectarines all over with the remaining 1/3 cup of the sauce. Place cut-side down on the grill, cover the grill, and cook until grill marks appear on the bottom, about four to five minutes.
14. Using a flat spatula, flip the nectarines and cook until grill marks appear on the second side and the nectarines are slightly softened, about four to five minutes more. Remove to the serving platter with the chicken and serve immediately, passing the reserved bowl of barbecue sauce.