Juicy, charred, and a little smoky, this Grilled Watermelon with Chili and Honey-Lime Sauce is a quick and easy summer dish that will truly stand out! Pro tip: Use a mini watermelon. A “small” 2 1/2-pound watermelon will yield plenty of grilled watermelon to feed a small crowd! Serve it as a side with harissa checken or grilled fish, or as a summery dessert with a scoop of vanilla ice cream and a drizzle of honey
Ingredients:
- 1 small personal-sized watermelon, about 2 1/2 pounds
- 1/4 cup honey
- 2 limes, zested and juiced
- 2 teaspoons Aleppo pepper, or 1/2 to 1 teaspoons red pepper flakes
- blocks of creamy feta for serving, (optional)
Instructions:
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Heat an outdoor gas grill or an indoor griddle or cast iron grill to high.
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Slice the melon. Wash the melon and trim the ends so that you’re able to set the melon flat on your cutting surface. Cut the melon it into two halves, then cut the halves into quarters. From there slice into 1/2 -inch triangles with the rind on (do not remove the rind/skin).
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Grill. Arrange the melon wedges or triangles on the prepared hot grill in one single layer. Grill over high direct heat for about 2 to 3 minutes on each side, watching for some grill marks to appear.
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While the melons are on the grill, quickly prepare the chili and honey-lime sauce. In a small microwave safe bowl, combine the honey, lime juice, and Aleppo pepper flakes (or red pepper flakes). Mix with a spoon then warm the mixture in the microwave for just a few seconds (no more than 10 seconds). Or, you can put your honey in a glass jar and cover tightly and leave it in a bowl of warmed water until it has loosened).
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Arrange the grilled watermelon.
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