Grilled Chicken Souvlaki with Green Peppers and Onion
Appears in Cook's Illustrated July/August 2014
WHY THIS RECIPE WORKS
Chicken souvlaki is almost always made with chunks of boneless skinless breasts, which have a marked tendency to dry out when grilled. To prevent this, we swap the traditional overnight soak in an acidic marinade for a quick 30-minute brine...