Teriyaki Grilled Skewers

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

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