Brown butter BBQ chicken tacos with grilled peach and tomato salsa

Mix kosher salt, coarse black pepper, smoked paprika and garlic powder; oil the chicken thighs lightly and season both sides. Rest 15 minutes to a couple of hours.

Cut half a red onion into wedges, halve and seed the jalapeno, top and halve the Roma tomatoes lengthwise, quarter and pit the peaches; oil lightly.

Grill the vegetables and peaches over high heat, in batches in a grill basket, until well charred.

Variation: offered, not used -- roast on a baking sheet in an oven at 'four and a quarter', about half an hour, turning halfway.

Melt half a stick of butter and cook low until browned and nutty; stir in barbecue sauce, mix well and kill the heat.

Rest the charred vegetables before chopping.

Grill the chicken thighs smooth side down first, giving a quarter turn; flip.

Only after charring and flipping, brush on the brown butter barbecue sauce; flip back to let it burn in, brush, flip, a final baste, about 30 seconds, then off.

Chop the grilled peaches, tomatoes, onion and jalapeno into a rough, chunky dice by hand.

Add lime juice, cilantro, about a tablespoon of minced chipotle, salt and pepper; mix.

Cut the chicken. Warm corn tortillas on the grill; add sour cream, a drizzle of the sauce, chicken and salsa.