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1
Mix the salt and pepper together in a small bowl; set aside.
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2
If using chicken breasts (either boneless or bone-in), cut them in half crosswise.
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3
Pat the chicken pieces dry with paper towels and place on a baking sheet.
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4
Season all over, using all of the salt and pepper mixture.
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5
Refrigerate uncovered for at least 6 hours or preferably overnight.
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6
Heat the oil in a medium saucepan over medium heat until shimmering.
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7
Add the onion, chipotle, garlic, and measured salt.
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8
Season with pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes.
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9
Add the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about 2 minutes.
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10
Add the remaining ingredients, stir to combine, and cook until the mixture is bubbling around the edges, about 5 minutes.
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11
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.
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12
Transfer the mixture to a blender.
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13
Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).
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14
Blend until smooth.
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15
Taste and season with salt and pepper as needed.
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16
Equally divide the sauce between 2 small bowls and set aside to cool to room temperature.
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17
Set aside 1 bowl of sauce for serving and the other bowl for brushing onto the chicken and nectarines while they cook on the grill.
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18
Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
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19
Meanwhile, heat an outdoor grill or grill pan to medium (about 350 degrees F to 450 degrees F).
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20
When the grill is ready, rub the grill grates with a towel dipped in vegetable oil.
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21
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.
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22
Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
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23
Flip the chicken again and, using the bowl of sauce set aside for the chicken and nectarines, generously brush the chicken.
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24
Cover the grill and cook for 5 minutes.
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25
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 degrees F to 165 degrees 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).
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26
Remove the chicken to a clean serving platter and cover loosely with foil; set aside.
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27
Scrape down the grill with a grill brush and oil the grates again.
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28
Brush the nectarines all over with the remaining 1/3 cup of the sauce.
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29
Place cut-side down on the grill, cover the grill, and cook until grill marks appear on the bottom, about 4 to 5 minutes.
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30
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.
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31
Remove to the serving platter with the chicken and serve immediately, passing the reserved bowl of barbecue sauce.
