Chicken Fajitas

These were really great, probably the best fajitas I've ever had. 

Chicken Fajitas on the Grill

serves 4-6

1/3 cup lime juice

6 tablespoons vegetable oil

3 medium garlic cloves, pressed through a garlic press

1 tablespoon Worcestershire sauce

1 1/2 teaspoons brown sugar

1 jalapeno chile, seeds and ribs removed, chile minced

1 1.2 tablespoons minced cilantro leaves

salt and black pepper

3 boneless, skinless chicken breasts, trimmed of fat, tenderloins removed, breasts pounded to 1/2 inch thickness. ~its important to get these an even thickness so that they will cook evenly.

1 large red onion, peeled and cut into 1/2-inch-thick rounds (do not separate rings)

1 large red and 1 greed pepper, quartered, stemmed, and seeded

8-12 flour tortillas

1. In a medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 teaspoon salt and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.

2. Heat your grill until hot; scrape grill grate clean. 

3. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion and peppers, skin side down on cooler side of grill. Cook (covered) chicken until well browned, 4-5 minutes; flip chicken and continue grilling until done, 4-5 minutes longer. Meanwhile, cook peppers until spottily charred on both sides, 8-10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10-12 minutes, turning every 3-4 minutes. When chicken and vegetables are done, transfer to a large plate; tent with foil to keep warm.

4. When grill is empty, set heat to medium. Working in batches, place tortillas in single layer on grate and grill until warm and lightly brown, about 20 seconds per side. As they are down, wrap tortillas in kitchen towel or large sheet of foil. 

5. Separate onion rings and place in medium bowl; slice bell peppers lengthwise into 1/4 inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4 inch strips and toss with remaining 2 tablespoons reserved marinade in another bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.