Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
30-40 skewers
![Product Image](https://kimball.com.my/wp-content/uploads/2022/04/6.-BBQ-Chicken-Satay-with-Cheese-.jpg)
Ingredients
- 3 tbsp Kimball BBQ Sauce
- 1 tbsp Kimball Mayonnaise
- 700g Boneless and skinless chicken thigh, cut into small cubes
- Blend till coarse texture:
- 60g Lemongrass
- 2 cloves Garlic
- 80g Onion
- 1 no Bird’s eye chilli
- 2 pcs Pandan leaves, cut into small pieces
- 2 tbsp Coconut milk
- 1 tbsp Water
- 1 tsp Salt
- ½ tsp White pepper
- 30-40 sticks Satay skewers, soak overnight
- For baking:
- 6 tbsp Kimball BBQ Sauce
- 3 slices Cheddar cheese, sliced
Method
- Squeeze out the liquid from blended ingredients and pour over to marinate chicken together with salt, white pepper and all the Kimball sauces. Leave for 3 hours or best overnight in fridge.
- Skewer the chicken meat and lay it on a baking tray. Brush Kimball BBQ Sauce generously on the skewer and sprinkle generously with cheddar cheese. Bake in preheat oven at 160°C for 15-20 minutes.