Active Time
17 Mins
Total Time
37 Mins
Yield
Serves 10 (serving size: 2 wedges)

Chef Tim Love likes to use guajillo chile powder here, which provides moderate heat and lightly toasted flavor. Cayenne or chipotle powder will work here as well. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Kosher salt is fine, but if you have Maldon sea salt, it’s even better, adding a little crunch with each briny burst of flavor.

How to Make It

Step 1

Preheat grill to high (about 500°F).

Step 2

Slice watermelon crosswise into 5 (1 1/2-inch-thick) slices. Cut each slice into quarters to make 20 wedges. Grate 2 tablespoons lemon rind from lemons; set aside. Slice lemons into 1/2-inch-thick slices.

Step 3

Add watermelon wedges and lemon slices to grill grate; grill 1 minute on each side or until nicely charred. Place watermelon on a serving platter. Squeeze juice from a few charred lemon slices over watermelon; add remaining slices to platter. Sprinkle watermelon evenly with salt, chile powder, and lemon rind.