Coffee-Spice Chicken and Fruit-Basil Salsa

Serving Size: 8
Prep Time:
Total Time:


  • 4 Pound watermelon (3 cup seedless watermelon cubes, cut into 1/2-inch chunks)
  • 8 skinless, boneless chicken breast half (3 pounds)
  • 0.75 tsp salt
  • 1.25 tsp ground allspice
  • 1 Tbsp olive oil
  • 1 Tbsp grated, peeled fresh ginger
  • 2 Tbsp instant coffee
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp finely chopped red onion
  • 1 large ripe nectarine, pitted and cut into 1/2-inch chunks
  • 0.5 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 mixture (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.

Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.