INGREDIENTS
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2 peaches, peeled, pitted and coarsely chopped
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3/4 cup peach nectar
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1/2 cup ketchup
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1 tablespoon molasses
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1 tablespoon white vinegar
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2 teaspoons Dijon mustard
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1 teaspoon Worcestershire sauce
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1/2 teaspoon adobo sauce from canned chipotles in adobo
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1/4 teaspoon liquid smoke
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6 chicken legs, leg and thigh attached
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1 tablespoon vegetable oil
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Kosher salt and freshly ground black pepper
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Peach brandy, for basting