Chicken Fajitas

• 2 whole Limes, Juiced
• 1/4 cups Tequila (optional)
• 1/4 cups Olive Oil
• 1/4 cups Chopped Fresh Cilantro Or Parsley
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Worcestershire Sauce
• 2 cloves Garlic, Minced (optional)
• 1/2 teaspoons Dried Oregano
• 1 teaspoon Cumin
• 1 pound Skinless, Boneless Chicken Breasts
• 1 whole Green Pepper, Cored And Seeded
• 1 whole Red Pepper, Cored And Seeded
• 2 whole Anaheim Chile, Cored And Seeded, If Desired
• 1 whole Onion, Peeled
• 2 Tablespoons Olive Oil

1. In a small bowl (I use a measuring cup), combine lime juice, tequila, oil, cilantro, soy sauce, Worcestershire sauce, garlic, oregano and cumin to make the marinade.
2. Pour marinade over whole chicken breasts and marinate, covered, 3-4 hours or overnight.
3. Drain chicken well.
4. Grill until done.
5. Slice into strips for serving.
6. While chicken is grilling, slice peppers, chiles and onion into thin strips.
7. Heat a pan with 1 or 2 tablespoons olive oil.
8. Add vegetables and cook over medium heat until tender-crisp, about 5 to 7 minutes.
9. Optionally, you may cut the peppers and chiles in half and the onion into slices, and grill, then slice into thin strips.
10. Serve fajitas with warm flour tortillas, black beans, grated cheese, sour cream and guacamole.

whole limes, tequila, olive oil, fresh cilantro, soy sauce, worcestershire sauce, garlic, oregano, cumin, chicken breasts, green pepper, red pepper, anaheim, onion, olive oil

Taken from tastykitchen.com/recipes/main-courses/chicken-fajitas-2/ (may not work)