Slice the watermelon into 1-inch thick rounds, ensuring uniform thickness for even grilling. Use a sharp knife and a cutting board, arranging the slices on a platter.
Brush both sides of each watermelon slice lightly with olive oil using a silicone brush or a paper towel, to prevent sticking and enhance caramelization.
1 inch watermelon
Preheat the grill or grill pan over high heat until hot, with visible heat waves and slight charring on the surface. Lightly oil the grill grates if necessary.
Place the watermelon slices directly onto the grill grates or pan, arranged to avoid overlapping. Grill for about 2-3 minutes per side, watching for distinct grill marks and slight browning on the edges.
Use tongs to flip each slice carefully, allowing the second side to develop the same char marks and softening. As the watermelon grills, you should smell a sweet, smoky aroma, and see the flesh become translucent around the edges.
Remove the grilled watermelon from the heat and transfer to a platter. Season with a pinch of salt if desired, and serve immediately while still warm and juicy, with visible caramelization and grill marks.
1 inch watermelon
