You are here: Home » Recipes » Coffee-Spice Chicken and Fruit-Basil Salsa Coffee-Spice Chicken and Fruit-Basil Salsa Recipe by Our Cookbook Collection Yield 8 servings A jerk-style seasoning of Jamaican allspice and java gives this Caribbean chicken its caffeinated kick. Balancing the heat: a cooling summer salsa of just-picked nectarines and juicy watermelon. PrintEmail Ingredients 3 cups seedless watermelon cubes, cut into 1/2-inch chunks1 large ripe nectarine, pitted and cut into 1/2-inch chunks3 tablespoons finely chopped red onion1 tablespoon fresh lemon juice2 tablespoons instant coffee1 tablespoon grated, peeled fresh ginger1 tablespoon olive oil1 1/4 teaspoons ground allspice3/4 teaspoon salt8 -- skinless, boneless chicken breast halves1/2 cup packed fresh basil leaves, coarsely chopped Instructions 1. In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes about 4 cups salsa. 2. Prepare outdoor grill for covered direct grilling over medium heat. 3. In large bowl, with spoon or fingers, press coffee to pulverize. Add ginger, oil, allspice, and 1/2 teaspoon salt; stir to combine. Add chicken and toss to evenly coat with spice mix¬ture (you may need to pat spice mixture onto chicken with fingers). 4. Place chicken breasts on hot grill rack. Cover and cook 8 to 10 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning once. Transfer chicken to cut¬ting board and let rest 5 minutes. Meanwhile, stir basil and remaining 1/4 teaspoon salt into salsa. Slice chicken crosswise and serve with salsa on the side. Reprinted with permission from Light and Healthy Cooking by The Editors of Good Housekeeping, Hearst Books.