Chicken Fajitas for Gas Grill

America’s Test Kitchen

Ingredients:
1/3 cup Lime juice, from 2 to 3 limes
6 Tbl. Vegetable oil
3 med. Garlic cloves, minced
1 Tbl. Worcestershire sauce
1 ½ tsp. Brown sugar
1 Jalapeno chile, seeds and ribs removed, minced
1 ½ Tbl. Minced fresh cilantro leaves
Some Salt and pepper
3 Boneless chicken breasts
1 large Red onion
1 large Red bell pepper
1 large Green pepper
8-12 Flour tortillas

Directions:
In medium bowl, whisk together lime juice. 4 Tbl. Oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ 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 Tbl. Oil and season with salt and pepper. Cook chicken and vegetables on the grill. Warm tortillas in foil on the grill. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and place in bowl with onions. Add 2 Tbl. Reserved unused marinade to vegetables and toss well to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbl. Reserved marinade in another bowl. Serves 4 to 6.

This is one of my favorites!! I always get lots of compliments on it.