Coffee-Spice Chicken and Fruit-Basil Salsa

Name: Coffee-Spice Chicken and Fruit-Basil Salsa
Total time: 40 min
Yield: 8
Ingredients: 3 c. seedless watermelon cubes, cut into 1/2-inch chunks; 1 large ripe nectarine; 3 tbsp. finely chopped red onion; 1 tbsp. fresh lemon juice; 2 tbsp. instant coffee; 1 tbsp. grated peeled fresh ginger; 1 tbsp. olive oil; 1 1/4 tsp. ground allspice; salt; 8 skinless, boneless chicken-breast halves (3 pounds); 1/2 c. packed fresh basil leaves

Published: Jun 15, 2009

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Yields:

Total Time:

40 mins

Cal/Serv:

235

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.

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Ingredients

3 cups seedless watermelon cubes, cut into 1/2-inch chunks
1 large ripe nectarine
3 Tbsp. finely chopped red onion
1 Tbsp. fresh lemon juice
2 Tbsp. instant coffee
1 Tbsp. grated peeled fresh ginger
1 Tbsp. olive oil
1 1/4 tsp. ground allspice
salt
8 skinless, boneless chicken-breast halves (3 pounds)
1/2 cup packed fresh basil leaves

Directions

1. Step 1In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes 4 cups.
2. Step 2Prepare outdoor grill for covered direct grilling on medium.
3. Step 3In 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 mixture (you may need to pat spice mixture onto chicken with fingers).
4. Step 4Place chicken breasts on hot grill grate. 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 cutting board and let rest 5 minutes. Meanwhile, stir basil and 1/4 teaspoon salt into salsa. Slice chicken crosswise and serve with salsa.