Grilled Chicken Souvlaki with Green Peppers and Onion

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Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Bright lemon flavor and charred-yet-moist, evenly cooked meat are the hallmarks of good souvlaki. They’re also the hardest traits to get right.

SERVES4

TIME1¾ hours, plus 30 minutes brining

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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...

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