Sounds good to me....but for maybe marinating too long in a marinade with a lot of lime juice.
What didn't you like?
Linda C

I made some kind of Thai noodle dish one time that called for peanut butter -- tasted like peanut butter noodles -- disgusting!

I vowed to never use peanut butter again in a savory dish.

I make this one quite often and it is excellent.

Grilled Lemon Chicken Skewers with Satay Dip
Ingredients
 3/4 cup freshly squeezed lemon juice (4 lemons)
 3/4 cup good olive oil
 2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
 2 pounds boneless chicken breasts, halved and skin removed
 Satay Dip, recipe follows
Directions
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups

I just made Asian Noodles for supper tonight using a dressing that included peanut butter...ugh! Just as Stir Fryi said..peanut butter noodles, not what I had in mind (:
I actually made a new batch without the peanut butter and it was spot on...more along the lines of what I was craving.
I would marinate the chicken breasts without the peanut butter then include chopped peanuts in a dipping sauce.

Pat, that is a seriously strange recipe. Here is the one I've used for years. It's from "The Best of Vietnamese & Thai Cooking" by Mai Pham

CHICKEN SATAY

1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon ground turmeric (I omit)
1 teaspoon minced garlic
Pinch of ground coriander
Pinch of ground cumin
Pinch of salt
2 Tablespoons coconut milk
2 Tablespoons vegetable oil
1.5 lb. skinless boneless chicken breasts
20 (6" bamboo skewers, soaked in hot water for 30 min. to prevent burning)
ACCOMPANIMENTS: Spicy peanut sauce

In a bowl, whisk together all the ingredients except the chicken. Slice the chicken breasts diagonally against the grain into 1" wide strips. Add the chicken to the bowl and marinate for 15 minutes.

Preheat grill to medium heat. Thread the chicken on to the bamboo skewers. Grill the meat until just done, about 2-3 minutes on each side. To serve, ladle some peanut sauce, about 2-3 Tablespoons, in the center of an appetizer dish. Top with chicken skewers and garnish with a simple cucumber salad.

Here is the SPICY PEANUT SAUCE
1 Tablespoon vegetable oil
1 teaspoon red curry paste
1/2 teaspoon ground turmeric
1/2 cup creamy peanut butter
1/2 cup unsweetened coconut milk (I use low fat)
1/2 cup water
2 teaspoons fish sauce
1 teaspoon fresh lime juice
sugar to taste

Heat the oil in a nonstick saucepan (mine isn't) over moderate heat. Add curry paste and turmeric and stir often until mixture sizzles, about 1 minute. Add peanut butter, coconut milk, water, fish sauce, lemon juice, and sugar. Reduce the heat to low. Stirring constantly with a whisk, cook for 3 minutes. When mixture begins to bubble, remove from heat, and continue to stir. If sauce is too thick, thin with water. Taste and adjust seasonings to an interesting balance of sweet, salt, and spicy flavors.

To begin with - I am NOT a fan of curry. At. All. So that was the major problem to start with. And the marinade was so thick that it was almost like a paste. I wondered why there was no oil in it too. I was looking for a more sweet flavor and there was none.

Thanks for all the recipes. If I ever get the courage up to try it again, I'll probably try Alexa's as the curry is a total turn-off for me.

Thanks guys!

LOL, love the disgusting comments. I make something truly disgusting once in a while. A "cheater" dish.
Saute standard vegetables, garlic of choice in a little oil with maybe a drop of sesame thrown in, add in Kikoman sauce, when the vegetables are close to done add in a little water and peanut butter to get a nice creamy peanutty sauce, add in previously sauted bits of chicken, serve over rice or noodles.

Try serving it to a 5 year old - my kids love peanut butter noodles! :)

It could also be the quality of peanut butter you're using. The typical commercial brands have all kinds of nasty additives and sugar. Blech.

AM

I'm sorry, but it isn't satay without curry, fish sauce, etc. It is called something else--I don't know what. Wing it and develop something you like.

If you hate curry.....and that's rather like saying you hate cookies...because there are many different spice blends called "curry", then why would you even try something with curry in it?
and that marinade shouldn't have been thick...unless you missed the soy sauce or the the lime juice...or cut down on both.

Here's how I would change your ingredient list:

3 Tbsp tahini
2 Tbsp olive oil or toasted sesame oil
1/4 cup soy sauce
1/4 cup Chinese black vinegar
1/4 cup lime juice
1 Tbsp brown sugar (I don't like it sweet)
1 Tbsp Panang Thai curry paste
2 tsp minced ginger (or ginger paste, for convenience)
2 cloves garlic, minced
6 skinless, boneless chicken breast halves, cubed

I would not marinate it more than two hours, but you can store the chicken in the marinade in the freezer. The curry paste is for the lemon-grass and chilies, and so you could use lemon-grass and chilies in place of that.

This reminds me that I need to find some more lemon grass for my garden. I planted some seeds that were supposed to be lemon grass, but they are instead a rather feathery herb.

Lars

I'm not sure if this would help but we save our peanut butter oil to add to sauces like this. A little peanut butter oil is better, to our tastes, than actual peanut butter. Also, adding crushed peanuts on top when serving can be a nice touch without making the whole dish taste like a sandwich. And, peanut butter can go "off" rather quickly, especially if you use the natural kind which I like. I've had to toss a partial jar here and there. If it smells like old peanuts, it is probably going to taste icky.

Too bad, I've tried lots of recipes there and they are pretty good. I also put the reviews to the test; if it has lots of bad reviews, I don't bother. That is, unless the things reviewers don't like are things that I know I like such as "bland" "not sweet enough" etc.

One tip for that site and others like it is, if you are basing your choice on someone else's review, click their profile and see what else they've liked/disliked. If they match your tastes pretty well or like the dishes you normally like, there is a good chance that they are raving about a dish you, too, might like. I did that with a recipe that had some bad reviews and wound up with a recipe for the best brownies I ever made!!

I hope you try another satay and end up liking it! Oh, and another thing, not all "curries" are the same. You can always make your own curry spice blends using spices you know you like. Just don't add too much :) I like thai curries which are usually called "red" and "green". Garam masala, a typical Indian curry spice blend is not my favourite. Adding a pinch of cardamom, cinnamon or cloves (very Small pinch for cloves) can make a mild curry. So can a touch of turmeric, cumin and coriander.

Any of those spices can be mixed around to create yummy curries. You might like curry and not even know it!

J.