Coffee-Spice Chicken and Fruit-Basil Salsa

A jerk-style seasoning of allspice and java gives this Caribbean chicken its caffeinated kick. Balancing the heat: a cooling summer salsa of just-picked nectarines and juicy watermelon.

PREP: 30 minutes GRILL: 8 to 10 minutes

MAKES: 8 main-dish servings

3 cups seedless watermelon cubes, cut into ½-inch chunks (from 4-pound piece of watermelon)

1 large ripe nectarine, pitted and cut into ½-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 ¼ teaspoons ground allspice

¾ teaspoon salt

8 skinless, boneless chicken-breast halves (about 3 pounds total)

½ cup packed fresh basil leaves, coarsely chopped

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

2. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

3. In large bowl, with spoon or fingers, press coffee to pulverize. Add ginger, oil, allspice, and ½ 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 or pan. 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 remaining ¼ teaspoon salt into salsa. Slice chicken crosswise and serve with salsa alongside.

EACH SERVING: About 235 calories, 40g protein, 8g carbohydrate, 4g total fat (1g saturated), 99mg cholesterol, 310mg sodium