I and my family love it . My kids ate it as well :-) ... I used the sandwich maker to grill it and it was perfect. ... I put the ingrediants to my taste .. didn't follow this recipe amounts.

marinade was good, I added about triple the ginger. However the sauce was poor, I added about 1/2 cup coconut milk, 1/8 cup soy sauce, 1/8 cup honey, 1tsp lime zest, juice of 1/2 a lime, 1/8 tsp. cayane pepper, & 1/2 cup chili sauce. After that tune up it was pretty good.

Try this for Peanut Sauce. A little more work, but it is famously good:
Ingredients:
1 cup Red Onion (blended)
1 medium size Red Onion (cut into wedges)
2 tbsp fresh Garlic (blended)
½ tbsp fresh Galangal (blended)
2 tbsp fresh Lemon Grass (blended)
7-10 whole dried Chilies ( cut and soak in hot water then blend)
3 cups Peanuts (fry in a bit of Oil and then blend not too fine)
3 tbsp of dried Shrimp ( soak in hot water than blend)
4½ cups Water
2-3 pieces of Asam Gelugor (acidic fruit), or ¼ cup Tamarind juice
4-5 tbsp Vegetable Oil
4 tbsp Brown Sugar
1 tsp Salt

Methods:
In a large pot heat the Oil to moderate temperature, add in the blend of dried chilies and cook for about 10 minutes or till you can see the oil on the surface of the cooked chilies. Add in the blended Garlic, Onion, Galangal and Lemon Grass, and dried shrimp. Stir for another 5-7 minutes and add in the water.
When sauce is simmering add in the Ground Peanuts. Keep stirring from time to time to prevent the ingredients from sticking to the bottom of the pot, add in the acidic fruit or Tamarind juice.
Cook for ½ hour then add in Sugar, Salt and Onion wedges. If the sauce gets thicker, just add some water to the thickness as you like.

Remarks:
Be sure that the peanuts are cooked to be soft but not mushy. You can add extra Sugar, Salt, and/or Tamarind juice to suit your taste. This is used as the dip for the Satay.

Sauce needs a bit more flavor but chicken is great!

The flavor of the chicken was excellent. The peanut sauce, however, did not go well. Heavy on the peanut butter and very sticky. I tried to thin it out, but it lost all flavor. Will definitely make the chicken marinade again, but will try a different peanut sauce.

These turned out wonderful. Good flavor.

Excellent!

Terrific, simple appetizer or main course if you accompany it with a Thai salad. I love that these can be served either hot, or at room temperature. I made two different versions of the peanut sauce (pictured), one mild and one quite hot with lots of Thai chili paste mixed in.

Optional add-ins or garnishes: lime wedge, scallions (green onions) sliced on the bias, coconut, Thai basil, crushed peanuts. [I made edits to this recipe.]

[I made edits to this recipe.]