Sides · From Adam's kitchen
Balsamic Glazed Watermelon
Watermelon on the grill? Yes. A few minutes over high heat caramelizes the outside, and a sweet-tangy balsamic glaze with a little heat makes it taste like dessert and a side dish at once.
- Makes
- As many slices as you want
- Skill
- Easy
- Prep
- 10 min
- Cook
- 6 min
- Total
- 15 min
Method
Heat the grill
Heat the grill to high and clean the grates.
Cut thick slices (5 min)
Cut the watermelon into slices at least 2 inches thick.
WhyThin slices fall apart and slip through the grates.
Make the glaze (3 min)
Zest the lime first, then juice it. Whisk the zest and juice with the balsamic, olive oil, coconut sugar, salt, and red pepper flakes.
Ready whenThe sugar has dissolved and you cannot feel grains when you rub a drop between your fingers.
Brush and grill (4-6 min)
Brush the glaze on both sides of each slice. Grill over high heat for 2-3 minutes per side without moving it.
Ready whenYou see dark grill marks and the surface looks slightly caramelized. The inside should still be cool and juicy.
Serve
Serve hot off the grill, brushed with any leftover glaze.
Make it cheffy
Finish with flaky salt and fresh herbs
How
Right before serving, sprinkle a pinch of flaky salt and some torn mint or basil over the slices.
Why
Salt makes sweet foods taste sweeter, and fresh herbs add a cool contrast to the charred edges.
Swaps
- Coconut sugar → honey or brown sugar.
- Lime → lemon.
Make ahead & storage
Make ahead
Make the glaze ahead and keep it in the fridge.
Storage
Best eaten fresh. Keep leftovers covered in the fridge (they will soften).
Macros per serving
EstimateWatermelon is about 46 calories and 12 g carbs per cup, so totals depend on how much you grill. The whole batch of glaze adds about 460 calories, 22 g carbs, and 41 g fat (less in practice, since some stays on the brush and plate).