Coffee-Spice Chicken and Fruit-Basil Salsa

  • 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.



3 cups seedless watermelon cubes, cut into 1/2-inch chunks
1 large ripe nectarine, pitted and cut into 1/2-inch chunks
3 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
2 tablespoons instant coffee
1 tablespoon grated, peeled fresh ginger
1 tablespoon olive oil
1 1/4 teaspoons ground allspice
3/4 teaspoon salt
8 -- skinless, boneless chicken breast halves
1/2 cup packed fresh basil leaves, coarsely chopped


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.



Get every new post delivered to your Inbox.

Join 263 other followers