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Coffee-Spice Chicken and Fruit-Basil Salsa

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Coffee-Spice Chicken and Fruit-Basil Salsa

Coffee-Spice Chicken and Fruit-Basil Salsa
Kate Sears
Provided by:
total prep
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.

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


  • 3 cups seedless watermelon cubes, cut into 1/2-inch chunks (from 4-pound piece of watermelon
  • 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 (3 pounds)
  • 1/2 cup packed fresh basil leaves, coarsely chopped


  • In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes about 4 cups salsa.
  • Prepare outdoor grill for covered direct grilling over medium heat.
  • 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).
  • 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.