Tex-Mex Chicken Fajitas

• 1 cup beer
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon hot sauce
• 3 cloves garlic, minced
• 1 sweet onion, cut into 1/2 inch-thick slices
• 1 green bell pepper, halved
• 6 boneless skinless chicken breast halves
• flour tortilla
• Toppings
• salsa
• sour cream
• shredded cheese
• chopped avocado

1. Whisk together first 7 ingredients until well blended.
2. Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.
3. Seal, turning to coat.
4. Chill 1 hour.
5. Place chicken in remaining zip-top bag; add remaining beer mixture.
6. Seal, turning to coat.
7. Chill 1 hour, turning once.
8. Drain chicken, discarding marinade.
9. Grill chicken and onion, covered with grill lid, over high heat (400u0b0 to 500u0b0) 5 to 6 minutes on each side.
10. Grill bell pepper 5 minutes.
11. Cut chicken into thin slices, and cut bell pepper into thin strips.
12. Serve chicken, onion, and bell pepper with flour tortillas.
13. Serve with desired toppings.
14. *1(1 1/2-pound) package flank steak may be substituted for chicken.
15. Marinate 4 hours.
16. Grill flank steak 10 minutes on each side.

beer, soy sauce, worcestershire sauce, lemon juice, olive oil, hot sauce, garlic, sweet onion, green bell pepper, chicken, flour tortilla, toppings, salsa, sour cream, cheese, avocado

Taken from www.food.com/recipe/tex-mex-chicken-fajitas-40113 (may not work)