Allergy free coconut, lime and chilli chicken skewers recipe

Ingredients

• ½ lime, juiced
• ⅓ cup coconut milk
• 3 garlic cloves, crushed
• 1 long red chilli, finely chopped, or 1 tsp chilli flakes
• 1 tbsp fish sauce
• 1 tbsp allergy free soy sauce replacer
• 750g chicken, sliced 1cm thick or diced

Method

• Using a vegetable peeler cut long strips of rind from the lime.
• Combine the coconut milk, garlic, chilli, fish sauce, soy sauce replacer and lime juice in a shallow dish.
• Reserve 2 tablespoons of the marinade.
• Add the chicken to the remaining marinade and toss to coat.
• Cover the chicken with cling wrap and refrigerate for 3-4 hours.
• Cook on or under a medium-high heat, using a grill, bbq or griddle.
• Thread the chicken onto some pre-soaked bamboo skewers, reserving the marinade.
• Cook, brushing with the reserved coconut milk mixture, for 2-3 minutes each side or until lightly charred and cooked through.

Allergy free honey lime marinade (for drumsticks) recipe

All the good plates were used so here's a green and brown colour themed dish.

Ingredients

• 60mls allergy free soy sauce replacer
• 2 tbsp honey
• 2 tbsp olive oil
• 2 tbsp lime juice
• 7-8 chicken drumsticks

Method

• In a shallow container, whisk together the soy sauce replacer, honey, oil and lime juice.
• Strip the chicken skin from the drumsticks.
• Place the chicken drumsticks into the mixture and turn to coat.
• Cover and marinate in the refrigerator at least 30 minutes or, if time permits, overnight.
• Preheat the oven to 200°C.
• Lightly oil a large baking dish.
• Line up the drumsticks in the baking dish.
• Drip over some more marinade.
• Set aside any remaining marinade for basting.
• Cook the chicken drumsticks for 20-25 minutes, basting once or twice, until the juices run clear.

Barbeque sauces and marinades recipe list

Allergy free tangy barbeque sauce recipe

Allergy free sticky marinated roast or BBQ chicken recipe

Allergy free Singapore BBQ chicken marinade recipe

Allergy free coconut, lime and chilli skewers recipe

Allergy free tangy barbeque sauce recipe

This is an all purpose type of barbeque sauce. It can be used for marinading or using as a topping. It would also work extremely well on an egg and bacon roll, if only I could have one. 

Please note that you can make an absolute mess in the process of boiling and simmering the sauce. Sorry for the off centre shot but I was a little afraid of getting any closer.

Ingredients

• 2 tablespoons Nuttlex
• 1 small onion, pureed
• 2 coves garlic, pureed
• 3 shallots, pureed
• 2 cups tomato paste
• ½ cup cider vinegar
• ¼ cup water
• ¼ cup apple juice
• ¼ cup fish sauce or brine
• 3 tsps tamarind paste
• ½ tsp ground cloves
• 2 tbsps brown sugar
• 2 tbsps molasses
• 2 tbsps honey
• 2 tsps dry mustard powder
• 2-3 tsps Cholula hot sauce, taste

Method

• Puree the onion, garlic and shallots to a liquid.
• Melt the Nuttlx in a saucepan over a medium heat.
• Stir in the pureed onion, garlic and shallots.
• Cook until tender and fragrant.
• Mix in the remaining ingredients and stir to combine evenly. 
• Bring to a boil. 
• Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
• Allow to cool before bottling.
• Store in a sterilised container and serving squeeze bottle and keep in the refrigerator until ready to be used.

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.

Allergy free sticky marinated roast or BBQ chicken recipe

No greens in sight means perfect for a bachelor. Or a wannabe bachelor.

Ingredients

• 2 chicken breasts
• ¼ cup soy sauce replacer
• 1 tbsp sesame oil or olive oil
• 1 tbsp white cooking wine
• 2 tbsps chilli sauce
• 2 tbsps honey
• 2 tbsps tomato sauce
• 3 garlic cloves, crushed
• ½ tsp Chinese five spice powder
• 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: chilli powder, garlic powder, onion powder, pepper, salt etc

Method

• Combine the soy sauce replacer, oil, wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug.
• Trim the chicken of fat and cut into thick chicken strips.
• Place the chicken in a large bowl or baking tray if baking.
• Pour the marinade over the chicken and turn to coat.
• Cover and refrigerate for at least 2 hours.
• 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.