Tuesday, October 23, 2012

Allergy free Singapore BBQ chicken marinade recipe

Yes, there's not a speck of green to be seen. The reason being, this is a bachelor meal and if you aren't aware, when men are by themselves and cooking their meals tend to be brown in colour. You'll be lucky if there's a sliver of tomato to go with that bacon. So, excuse the brown and eye up the chicken. It tastes fabulous.

  • 1 large red onion, chopped
  • 2 large garlic cloves, chopped
  • 3 stalks lemon grass, chopped
  • ½ cup allergy free soy sauce replacer
  • 1 tbsp olive oil
  • 1 tbsp turmeric
  • 1½ tsps brown sugar
  • 1 tsp cumin
  • 1 tsp ginger powder
  • 1 pinch salt 
  • Black pepper to taste
  • 500g chicken breast
  • 2 potatoes, cut into quarter
  • 1 carrot, chopped thick
  • ½ a sweet potato, peeled and diced thick
  • Olive oil spray
  • Olive oil for drizzling
  • Select spices: garlic powder, onion powder, pepper, salt etc


  • In a large glass bowl, stir together the onion, garlic, lemon grass, soy sauce replacer, olive oil, turmeric, brown sugar, cumin, ginger, salt and pepper.
  • Reserve about 2 tablespoons of marinade in a small bowl and refrigerate until cooking time.
  • Mix the chicken breasts into the remaining marinade, stir to coat well and marinate in refrigerator overnight (see note).
  • Remove the chicken breasts from the bowl and discard the used marinade.
  • If baking, preheat the oven to 200°C.
  • Place the chicken and marinade in a greased roasting pan.
  • Alternatively, cook the chicken on a BBQ or griddle.
  • Spray a separate baking tray with olive oil.
  • Place the vegetables on the baking pan, drizzle with oil and sprinkle with select spices.
  • Roast the vegetables and chicken for 30-40 minutes, turning occasionally, or until chicken is cooked through and the potatoes are tender.
  • Cut into slices and serve.

  • This really is best when marinated overnight. The mixture smells a tad horrible at first but it mellows with time.

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