Teriyaki Grilled Skewers were developed by the Greeley, Colorado-based National Onion Association’s test kitchen with caterers in mind. They’re tangy, colorful and easy to handle. YIELD: 4 to 6 servings 3⁄4 lb. boneless, skinless chicken breast 1⁄2 cup olive oil 1⁄2 cup prepared mango chutney, chopped if coarse 1⁄2 cup bottled teriyaki sauce 2 Tbsps. balsamic vinegar 18 medium shrimp, shelled and deveined (1⁄2 to 3⁄4 lb.) 18 large bamboo skewers (about 12” long) 1 medium yellow onion 1 ...
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