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Chef Julius grills it up on the Morning Show

Chef Julius stopped by WGN to give some healthy and easy grilling tips just in time for summer.

Check out Chef Julius on his website or in person at some of his upcoming appearances.

"Grilling Season Kick-Off"
Home Depot - Oak Lawn
4060 W. 9th Street
April 28th 10am – 4pm

National Restaurant Show (NRA)
Trade Commission of Chile Booth #7457
May 5th - 8th (Check website for appearance times)

Also try his recipes from today's show at home:

Chilean Grilled Chicken Breast w/ Merken & Honey

4 – 5oz boneless skinless chicken breast (butterfly cut)

2TB Bogaris Extra Virgin Olive Oil (or another CHILEAN olive oil)

1TB Sabor Rojo Chile Merken w/ Oregano

2Tb Honey

1 lemon cut in half (optional)

Chef Julius’ Salt and Pepper


Add chicken breast, olive oil and ½ the merquen, salt and pepper to a plastic “ziptop” bag. Marinate for 15-30 minutes.

Get your grill fired up an bring it up to high heat (about 400 degrees)

Using tongs, remove chicken and place flat on the hot grill.

Allow chicken to cook on the hot grill at least 3-4 minutes, without moving.

Using your tongs, turn the chicken and let cook for 3-4 more minutes (depending on thickness)

Remove from the grill and let rest for 2-3 minutes.

While chicken is resting, sprinkle the remaining merken and drizzle with honey.

Cut into strips, squeeze the juice from half of the lemon and serve

Cedar Plank Salmon w/ Grilled Mango Salsa

1 piece of Cedar Grilling Plank

1lb King Salmon (cut into 4oz pieces)

2TB brown Sugar

1tsp Morton & Bassett granulated garlic

1tsp Morton & Bassett ground coriander

1TB Local Folks Foods Stone Ground Mustard

1 mango (cored)

1 medium shallot

3 ramps (green parts removed)

2 - 3oz flat leaf parsley (chopped)

2-3 TB Bogaris Extra Virgin Olive Oil

Chef Julius’ Salt and pepper


Set grill up for “indirect heat”…two grilling zones, one hot and the other is cool. This method allows you to manage the heat better.

Soak your cedar plank according to the package directions. It should be at least 30 min.

On the hot side of your grill, place the cored mango on the grill (flesh side down) for 3 minutes

Split the shallot in half and along with the ramps, place on the hot side for 2-3 minutes

Using a spoon, remove the mango from its skin, dice and place into a bowl. Dice ramps and shallots, add to the same bowl

Add the parsley, some olive oil…salt and pepper to taste. Mix and set aside.

Place your salmon, skin side down on the cedar plank. Brush with olive oil, then mustard.

Next season with brown sugar, garlic, coriander, salt and pepper

Place on the hot side of the grill for 10-12 minutes with the lid closed

Remove the plank from the grill, spoon the salsa on the fish and serve guests directly from the plank

Your Favorite Black Truffle Grilled Flatbread (Easy Version)

 2 pkg of Nann Bread

1oz Epicurean Butter Black Truffle Butter (softened) –

1tsp Sabor Rojo Chile Merken w/ Oregano

Chef Julius’ Salt and pepper


After your grill is hot for at least 10 minutes, place the flatbread on the hot side of the grill for at least 2 min.

While the bread is toasting, brush the exposed side with some of the Black Truffle Butter

Turn after 2 min and brush the other side. Let cook on the grill for 1-2 minutes

Using tongs, remove from the grill, then with a sharp chef’s knife cut into 2in pieces

Sprinkle with salt, pepper and merken. Serve warm





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