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.

Ingredients

• 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

Method

• 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.

Note

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