Chicken Fajita Bar Party!

• 4 to 5 squeezed limes (enough to make about 1/2 cup lime juice)
• 1/2 cup olive oil
• 2 teaspoons Worcestershire sauce
• 2 tablespoons Balsamic vinegar
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 2 dried ancho chiles, stems removed
• 1/2 teaspoon Mrs. Dash Garlic and Herb blend (optional)
• Ground black pepper, to taste
• 3 to 4 pounds boneless, skinless chicken breasts, halved lengthwise if really thick

1. Put all the ingredients in a blender or food processor except the chicken, and blend until smooth.
2. Place the chicken in a non-metallic container or gallon-sized zip-top baggie.
3. Pour the marinade over the chicken, and marinate at least several hours or overnight.
4. When ready to cook, fire up the grill to medium-hot heat, and grill each side about 5 minutes or until the inside is no longer pink.
5. Remove from grill and let rest for five minutes. Slice into quarter- to half-inch strips across the grain.
6. Serve on flour tortillas with condiments of choice from a buffet table laid out with the following: homemade or store-bought pico de gallo and guacamole, grilled red and yellow peppers, grilled onions, cheese, cilantro, black beans, and sour cream. I grilled the peppers and onion first, then sliced the peppers up thinner and kept them and the onions warm in a foil pan on the upper rack while the chicken was grilling.

enough, olive oil, worcestershire sauce, balsamic vinegar, garlic, ground cumin, ancho chiles, garlic, ground black pepper, chicken breasts

Taken from food52.com/recipes/21091-chicken-fajita-bar-party (may not work)