Coffee-Spice Chicken and Fruit-Basil Salsa

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