Peachy Twice-Baked Barbecued Chicken

Makes: 6 servings

For the marinade:

1 medium shallot

2 medium garlic cloves

1 tablespoon Dijon mustard

1/2 cup peach nectar

2 tablespoons olive oil

1 medium orange or white peach, cut into 2-inch chunks

Salt and freshly ground black pepper

For the chicken:

6 medium chicken breasts or thighs, skin and bone attached

3/4 cup favorite bottled barbecue sauce

1. In a food processor, chop the shallot and garlic until minced. Add the remaining marinade ingredients and pulse until pureed. Taste and adjust for seasoning.

2. Arrange chicken in a shallow, large nonaluminum dish like a Pyrex and pour the marinade evenly over the chicken. Cover, refrigerate and marinate for 2 to 8 hours.

3. Preheat the oven to 375 degrees. Remove chicken from refrigerator, tightly cover pan with foil and bake for about 35 minutes or until juices run clear. (This technique steams the chicken, so it remains moist.)

4. Bring to room temperature, cover and refrigerate until grilling. Add the juices from the roasting pan, whisk together the barbecue sauce and reserve.

5. A half-hour before serving, prepare a grill for medium-high heat. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is crisp and brown. Serve with the remaining sauce on the side.