Chicken Fajita

• t/3cup lime juice , from 2 to 3 limes
• ttablespoons vegetable oil
• tmedium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• ttablespoon Worcestershire sauce
• t 1/2teaspoons brown sugar
• tjalapeno chile , seeds and ribs removed, chile minced
• t 1/2tablespoons minced fresh cilantro leaves
• talt and ground black pepper
• tboneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
• tlarge red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
• tlarge red bell pepper (about 10 ounces), quartered, stemmed, and seeded
• tlarge green bell pepper (about 10 ounces), quartered, stemmed, and seeded
• t - 12plain flour tortillas (6-inch)

1. 1. In 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. 2.t. Light all burners on gas grill and turn to high, cover, and heat grill until hot, about 15 minutes; scrape grill grate clean with grill brush. Leave one burner on high heat while turning remaining burner(s) down to medium.
3. 3.t. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook (covered) chicken until well browned, 4 to 5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted into thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to4 minutes. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
4. 4.t. When grill is empty, set all burners to medium. Working in batches, if necessary, place tortillas in single layer on grate and grill until warm and lightly browned, about 20 seconds per side. As they are done, wrap tortillas in kitchen towel or large sheet of foil.

lime juice, vegetable oil, garlic, worcestershire sauce, brown sugar, chile, fresh cilantro, salt, chicken breasts, red onion, red bell pepper, green bell pepper, flour tortillas

Taken from www.epicurious.com/recipes/member/views/chicken-fajita-52488161 (may not work)