Ingredients Jump to Instructions ↓

  1. 3 cup(s) seedless watermelon cubes, cut into 1/2-inch chunks , from 4-pound piece of watermelon

  2. 1 large ripe nectarine , pitted and cut into 1/2-inch chunks

  3. 3 tablespoon(s) finely chopped red onion

  4. 1 tablespoon(s) fresh lemon juice

  5. 2 tablespoon(s) instant coffee

  6. 1 tablespoon(s) grated peeled fresh ginger

  7. 1 tablespoon(s) olive oil

  8. 1 1/4 teaspoon(s) ground allspice

  9. Salt

  10. 8 skinless, boneless chicken-breast halves (3 pounds)

  11. 1/2 cup(s) packed fresh basil leaves , coarsely chopped

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine watermelon, nectarine, red onion, and lemon juice. Cover and refrigerate while preparing chicken. Makes 4 cups.

  2. Prepare outdoor grill for covered direct grilling on medium.

  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 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.


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