Skewered Chicken, Glazed with Fruity Nectarine Barbecue Glaze
Chillin' with Nectarine BBQ Chicken is a scrumptious way to spice up your summer grilling game! This dish combines the sweet juicy flavors of nectarines with the smoky tang of BBQ sauce, creating an unbeatable combination that'll have your taste buds dancing.
Gear Up: You'll need a pastry brush or barbecue basting brush for this recipe.
Buy These: For the best taste, choose the tart and sweet yellow nectarines for this recipe. If you can't find yellow nectarines, yellow peaches can be a viable substitute.
Game Plan: The sauce can be prepared ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. Season the chicken for at least 6 hours, but for the best results, season it overnight.
- Yield: 4 to 6 servings
- Difficulty: Easy peasy
- Total: 2 hrs, plus at least 6 hrs seasoning time
Ingredients (15)
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 (from about 1 medium chipotle)
- 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
For the Chicken:
- In a small bowl, mix together the salt and pepper; set aside.
- Pat the chicken pieces dry with paper towels and place on a baking sheet. Season all over with the salt and pepper mixture. Refrigerate uncovered for at least 6 hours or preferably overnight.
For the Sauce:
- Heat the oil in a medium saucepan over medium heat until shimmering.
- Add the onion, chipotle, garlic, measured salt, and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes.
- Add the ketchup, cooked nectarines, brown sugar, and vinegar. Stir well and cook until the mixture is bubbling around the edges.
- Reduce the heat to low and simmer, stirring occasionally, until the nectarines are completely softened and starting to fall apart, about 15-20 minutes.
- Remove the mixture from the heat and carefully blend until smooth with an immersion blender or transfer to a regular blender. Season with salt and pepper as needed. Divide the sauce into two bowls and set aside to cool to room temperature. Use one bowl for the chicken and nectarines while cooking on the grill, and the other for serving.
To Finish:
- Remove the chicken from the refrigerator and let it rest 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. Brush the nectarines all over with the reserved sauce.
- 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.
- Brush the chicken with the reserved sauce and continue to flip and brush every 2 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, about 8-10 minutes more (about 15-20 minutes total cooking time). Remove the chicken from the grill 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. Place the nectarine halves cut-side down on the grill, cover the grill, and cook until grill marks appear on the bottom, about 4-5 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 4-5 minutes more.
- Remove the nectarines from the grill and serve them along with the chicken, passing the reserved bowl of barbecue sauce.
Tips: Let the grilled chicken rest for a few minutes before serving to allow the juices to redistribute. If you'd like, garnish the dish with some chopped fresh herbs like parsley or cilantro for added freshness. Enjoy!
- Prepare a recipe that combines nectarines with BBQ sauce for a unique spin on summer grilling, named Uncategorized Nectarine BBQ Chicken.
- For golden results, opt for tart and sweet yellow nectarines in the baking process, or use yellow peaches as a substitute if needed.
- By preparing the sauce ahead and storing it in the refrigerator for up to 4 days, you can save time and allow flavors to meld for a superior taste.
- Savor 4 to 6 servings of this easy peasy dishes that takes about 2 hours, including at least 6 hours for seasoning the chicken for best results.
